| 摘要 |
PURPOSE: A production method of hygienic dried pepper is provided to maintain the spicy taste and the color of pepper after storing for a long time. CONSTITUTION: The surface of pepper is washed using washing water. Seeds are removed from the washed pepper. The pepper without the seeds are parboiled for deactivating enzymes, and firstly sterilized. The surface and the inside of the pepper are coated. The coated pepper is firstly dried into the water content of 20-50 wt%. The firstly dried pepper is secondly dried into the water content of 11-15 wt%. The secondly dried pepper is classified by the spicy taste and color, and mixed. The mixed pepper is sterilized. The parboiling step is conducted by using steam in 1.0-5.0 kgf/cm^3 for 30 seconds-5 minutes. [Reference numerals] (AA) Washing pepper; (BB) Removing seeds; (CC) Parboiling; (DD) Firstly sterilizing; (EE) Coating the surface and the inside of the pepper; (FF) Filtering; (GG) Firstly drying; (HH) Secondly drying; (II) Cutting; (JJ) Equalizing; (KK) Finishing sterilization; (LL) Dried pepper |
