T/GZYZC 094-2023 Ecological Qian dishes partner, Guizhou roasted pepper powder

Scope

Main technical content: 5. Processing technology and process 5.1 Using dried chili peppers as raw materials, they are roasted (charcoal roasting, oven roasting, high-temperature coal ash roasting, or salt-frying) to remove dust. Then, they are pounded into coarse or fine pieces (or rubbed by hand) and sealed for sterilization to produce finished products. 5.2 Preparation of raw materials 5.2.1 Dried chili peppers can be selected and de-stemmed by manual or mechanical methods. Impurities such as discoloration or other foreign substances should be removed, and any dirt or dust adhering to the surface of the chili peppers should be cleaned off. If necessary, the chili peppers can be washed with clean water. 5.3 Roasting or baking 5.3.1 When roasting dried chili peppers in a wok, the temperature should be gradually increased and the peppers should be stirred constantly until they are slightly burnt on the surface. 5.3.2 After entering the baking oven, the temperature of the dried chili peppers should be gradually increased. The drying temperature should be controlled between 60°C and 80°C, and the baking temperature should be controlled between 100°C and 125°C to further evaporate the moisture in the chili peppers. 5.3.3 During the roasting or baking process, uneven heating or localized burning should be avoided. The moisture content of the chili peppers should be controlled between 5% and 10%. 5.4 Crushing and packaging 5.4 Using mechanical or manual pounding methods, the roasted or baked dried chili peppers, with or without added additives, are crushed into fine pieces or powder and mixed evenly before being packaged into finished products.

Development Information

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