METHOD FOR PROCESSING BLACK PEPPER

摘要

It is a characteristic of this process that the pepper is fractioned according to grain size. A size from 3.5-4.2 mm is selected as the lower limit of the smallest fraction and then at least one further, larger fraction is formed. The grain fractions are husked separately in a husking machine for spherical grains, during which process the removed husk particles which have been abraded are removed by a vigorous stream of air and can be recuperated from the air at a later point in time. The spice which can be obtained by grinding the husked grains is equivalent to white pepper. It is advantageous to grind the husk particles which have been removed together with those grains which are even too small for the smallest fraction; the ground goods obtained in this process can be added to normal, ground black pepper in a certain ratio. This process may be used for pepper which has become musty, which loses its musty odour in this process while retaining its flavour.