Processing Technology 7.1 Acceptance of raw and auxiliary materials shall be carried out according to the implementation standards of each raw and auxiliary materials or the signed contract requirements, and certificates and invoices must be requested. 7.2 Selecting and cleaning dried chili peppers. You can select and remove the stems manually or mechanically, and clean and detect any abnormal color or other impurities. Remove the sediment and dust attached to the surface of the chili peppers. If necessary, clean the dried chili peppers with clean water. 7.3 Drying (baking or frying) 7.3.1 After the raw materials enter the drying or baking box, the temperature is gradually raised. The drying temperature is controlled between 60 and 80°C, and the baking temperature is controlled between 100 and 125°C to further evaporate the pepper water. 7.3.2 When frying raw materials in an iron pan, the temperature should be gradually raised and stirred continuously until the surface is slightly simmered. 7.3.3
T/GZSX 003-2016 history
2016T/GZSX 003-2016 Processing technical regulation of Guizhou chilli powder