After the peppers have been harvested, they are air-dried. Generally, by mid-to-late November, peppers are picked up to complete the dried pepper products. This agricultural operation looks simple. Actually, there are many learnings that can be summarized as the following five points. 1. It is not advisable to pick wet peppers. After harvesting the peppers, some pepper farmers are eager to sell them at high prices, regardless of the level of water content of the peppers, blindly picking wet peppers, and then drying, thinking that this dehydration is fast. The result was contrary to expectations. Not only did the pepper fruit dry slowly, but also the wound surface formed by the pepper pedicle from the plant suffered from fungal and bacterial infections, and mildew could easily occur. Why does the whole drying process dehydrate faster than the single dried bell pepper? This is because when the pepper is on the pods, the water can be distributed to the whole plant through the transmitting tissue. The picked chilly peppers resemble a sealed container. The keratin membrane on the surface prevents the water from being emitted, so it must be dried in the whole plant. After the standard pick peppers. 2, "hand crank seed" is the time. After the peppers are harvested in mid-to late October, the water content of the peppers at this time is about 50%-70%. When the water content of the peppers is reduced to 18%-20%, it is the right time to pick peppers. How do you grasp them? When the name of the pepper peasant is called “hand shakeâ€, pepper shakes with water and you can hear the sound of pepper seeds hitting the pepper wall. When more than 85% of the dried peppers reach this level, you can pick peppers. 3, "artificial rejuvenation" work well. Artificial resurgence refers to the spraying of pepper pods (mainly the contact area between pepper and pods). The high-quality dried chili peppers feel slightly elastic in their hands and do not break. In practice, there is always a case where the pepper fruit is too dry and broken and it is not good to pick peppers. The practice of pepper farmers is to spray water with a sprayer for 5-12 hours before picking peppers. The water temperature is 25-35°C. The benefits of this are: clean the pepper noodles, remove dust and mud; reduce the stimulation of spicy on people; good work, less damage to the pepper fruit. 4, clever use of strength, security "blocking." Block the yellow flesh that is the site of the pepper pedicle, it is a gateway to the "kingdom" of pepper fruit, and is the guardian "god" of its security. The method of picking peppers is not right, and it is easy to break and block, causing incomplete pepper fruit, so that the hazards of germs have an opportunity. Therefore, when picking peppers, you should not use “æŽâ€ or “æªâ€ instead of “æŽâ€. 5, "dry" instead of "drying." After picking off the dried pepper, it is necessary to carry out the second dehydration process. This work should be carried out under shady conditions, such as in a ventilated shaded area or in a well-ventilated room, not in the sun. Direct sunlight. Years of production practice have found that the sun-dried peppers have a dull red color and a reddish white color, which makes the appearance of chili peppers worse. The reason is that the red material contained in the pepper, capsanthin, is gradually reflected by sunlight. After a period of dryness, after the moisture content reaches the standard of about 14%, after selection and grading, the chillies can be sold or kept at a price to be purchased. In actual practice, the pepper is folded in half and then opened again. There is a clear white mark on the fold line. However, there is no crack at the fold, when the moisture content of pepper is about 14%. In particular, it should be pointed out that in the process of drying, picking peppers and grading selection, the direct sunlight should be avoided as much as possible, and the long-term storage is best. (Zhang He, Tian Yingjiao Research Institute, Wuqiang County, Hebei Province)
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