The belt dryer principle of chili and pumpkin seeds is similar, both belong to hot air belt dryer, but chili has a higher moisture content, thicker flesh, and special requirements for color and spiciness retention, so more precise control is needed in the process. The process flow of chili belt dryer: raw material selection and cleaning: select chili peppers with consistent maturity, no mold, and no insect infestation. When cleaning, be gentle to avoid damaging the skin, otherwise it is easy to rot when belt dryer. After washing, drain the water. Preprocessing (key step): Removing the stem (optional): If belt dryer whole peppers, the stem is generally retained to prevent internal grain shedding; If making chili segments or chili flakes, remove the stems and cut into segments or circles. Scratches or punctures: For varieties with thick skin and abundant meat such as chili peppers and millet spices, it is necessary to make a few small incisions on the surface or use needles to puncture the holes, otherwise the internal moisture cannot be released, which can easily lead to mold growth due to "dry on the outside and wet on the inside". Blanching (color protection): If you want to preserve the bright red color, you can blanch it in boiling water or steam for 1-2 minutes to passivate the oxidase and prevent it from turning black during the belt dryer process. But blanching will lose some spiciness and vitamin C, so if you pursue spiciness, you can skip this step. belt dryer (core steps): Temperature control: carried out in stages, which is the key to chili belt dryer: the first stage (initial stage): 50 ℃ -55 ℃, lasting for 2-3 hours. The purpose is to allow the internal moisture of chili peppers to slowly migrate to the surface, avoiding rapid hardening of the surface. Phase 2 (mid-term): 60 ℃ -65 ℃, lasting for 4-6 hours. Accelerate the evaporation of water, and at this point, the chili peppers begin to visibly shrink. The third stage (later stage): 55 ℃ -60 ℃, lasting for 2-3 hours. Reduce the temperature to prevent the chili from darkening or burning until the moisture content drops below 12% (dry chili standard). Flip: Flip every 1-2 hours to ensure even heating. When flipping, be gentle to avoid the chili cracking. Moisture removal: During the belt dryer process, it is necessary to continuously remove moisture (by opening ventilation openings or exhaust fans), otherwise the accumulation of moisture can cause the chili peppers to turn black and mold. Softening and packaging: Softening: The dried chili peppers are very crispy and easy to break. After natural cooling, place the chili in a sealed container for 24-48 hours to balance the internal and external moisture, making it soft, tough, and less fragile. Packaging: Immediately seal the packaging after softening (preferably with desiccant) and store in the dark. If the packaging is not tight, chili peppers will absorb moisture, become soft, and even grow mold.
 

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