Black pepper is an edible plant and an important spice. The Baixin black pepper dryer can be divided into multiple drying stages, and the fresh black pepper can be dried at medium and low temperatures so that the black pepper can be dried better. Dried black pepper will not change any of its nutritional value. The aroma of black pepper is preserved and the taste is better.

Blanching: Put the picked black pepper into boiling water and boil for 5-6 minutes. If the output is large, use a professional black pepper blanching machine.

Remove the water: then pick up the black pepper and drain the water. If the output is large, it is recommended to use a dehydrator to complete.

Put them evenly on the tray, and the black pepper can overlap. If a large-volume mesh belt dryer is used, automatic feeding can be realized.

Put it into the Baixin dryer and set the target temperature to 55~65℃ and humidity to 12%.

After 10 hours, the black pepper will complete the drying process. If you use a multi-layer mesh belt dryer, the drying can be completed in 2-5 hours.

Dried black pepper will regain moisture when it comes into direct contact with air, so it needs to be sealed and packaged. If you use vacuum packaging, you can better preserve it.