The temperature and duration of the chili pepper drying process must be controlled within reasonable ranges to ensure quality.

Dried chili peppers are an indispensable seasoning in Chinese cuisine, their pungent, rich flavor adding endless depth and alluring aroma to dishes.

Chili pepper harvest season has arrived, and freshly harvested peppers need to be dried promptly for long-term preservation. Traditional chili pepper drying typically involves drying in large areas in the sun. However, this method, which relies on the weather, has many drawbacks. First, it requires a lot of manpower and a large area, and there's also the worry of rain, which can cause uneven drying and mold and spoilage.

First, we need to select fresh chilies suitable for making dried chilies. Generally, plump, moderately spicy varieties are preferred, such as chili peppers (Chili flakes) and chili peppers (Chili friscens). Ensure the chilies are fresh and undamaged, then wash and dry them before use.

During the processing, the pepper dryer can realize automatic feeding, automatic drying, and automatic discharging, and can carry out large-scale continuous drying for 24 hours. In addition, the application of intelligent and centralized control systems can always control the temperature, duration and other requirements of the pepper drying process within a reasonable range, effectively ensuring the quality of pepper drying.