Chili is a nutritious vegetable. The Baixin pepper dryer machine can dry fresh chili in stages at low and medium temperatures so that the chili can be dried better. Dried chili will not change any of its nutritional value. The aroma of chili is preserved and the taste is better.

Picking peppers: Due to the different quality and maturity of peppers, unsuitable chili should be selected before drying.

Poke a few small holes in the chili (green chili needs to be sliced), so that the drying time is shorter and the drying effect is better. It is recommended to use a professional pepper puncher.

Put the chili into the dryer, and place the chili evenly during loading, with a thickness of about 5 cm. The moisture content of pepper raw materials is very high, generally 75%-85%. The pepper drying temperature can be adjusted at 60℃—80℃, and the drying time is 6-8 hours. The segmented drying method is adopted, and segmented drying is currently the superior method of pepper drying. The use of segmented drying has a great influence on the quality of the pepper, the drying time, and the drying volume. Chili has obvious softening and swelling during the drying process. The dried chili has the same color and balanced moisture content.

The dried chili will regain moisture when they are in direct contact with the air, so a sealed package is required. If you use vacuum packaging, you can better preserve the color and aroma of chili.