T/GZSX 002-2016 (English Version) PDF

Scope: 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 Drying and ripening of peppers 7.2.1 Selecting and cleaning dried peppers. You can use various methods such as manual or mechanical methods to select and remove the stems, clean and detect any abnormal color or other impurities, and remove the sediment and dust attached to the surface of the peppers. If necessary, clean the peppers with water. Dry. 7.2.2 Stir-frying or baking 7.2.2.1 When frying dried chili peppers in an iron pan, gradually increase the temperature and stir continuously until the surface is slightly simmered. 7.2.2.2 After the dried chili raw materials enter the baking box, the temperature gradually rises. The drying temperature is controlled between 60 and 80°C, and the baking temperature is controlled between 100 and 125°C.

T/GZSX 002-2016 history