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Wang Tianjiao harvesting and drying technology
At present, the production of Wangtianjiao enters the harvesting period. The following describes the picking and drying techniques of Wangtianjiao. I. Appropriate harvesting in North China, generally during the period from cold dew to frost, requires all fruits to become deep red. If you use a small shed cultivation or mulching film cultivation can be properly received early; planting late, the harvest period can be slightly delayed, but must be harvested before the arrival of frost. Otherwise, after being frosted, the dried pepper products are unevenly colored and the product quality is reduced. Wang Tianjiao's harvest is generally harvested by cutting or harvesting. After the harvest, the pepper pods should be kept in the ground for 3 to 4 days. If there is rain during the drying process, they must be aired again for 1 to 2 days before they can be transported. 2. Drying method The drying of the dried peppers is performed in two stages of drying and pepper drying. The drying of the whole plant refers to drying the pepper and pepper together, so that the water content of the pepper is reduced from 50% to 18% to 20 %, must not become moldy, fade or break during drying. The advantage of drying the whole plant is that the fruit of the pepper is still connected to the stems, branches and pepper stalks of the plant. The stalks, branches, and pepper shanks of the pepper do not have a keratin membrane on the surface of the pepper so that the moisture in the fruit can be passed through. The guide tissue emits to the pepper plants, thus speeding up the dehydration of the pepper fruits. In addition, it is also possible to avoid the heat generated by direct accumulation and drying of pepper fruits and the heat generated by the respiration that often occurs, which will not easily emit heat, causing the black mold of pepper fruits to be dangerous. The specific drying method may be a hanging and drying method, ie, using a house and a wall, or adding wires or ropes between large trees and stakes, tying each of the 10 or so peppers at the base with a rope, and placing them on the wire. Or dry on the rope. The drying point should be farther away from the road to avoid dust and exhaust gas pollution. Generally, it can be aired for 15 to 25 days. When you shake the pepper pot by hand, you can hear the sound of peppers hitting the pepper wall, and you should end the drying. , According to the purchase requirements of merchants timely pick peppers, into the drying phase of pepper fruit. The picked peppercorns shall be placed on the mat, tarpaulin and non-toxic plastic film in a timely manner. The stacking thickness of the peppers should not exceed 10 cm. During the drying process, the wooden sticks should be agitated 4 to 5 times a day (every two hours). Pile up in the evening and cover with plastic sheeting to prevent dew. This drying can be achieved within 5 to 7 days. When the moisture content of the dried fruit drops to 12%, drying is stopped immediately. Otherwise, the dryness will be broken during packaging, weighing, loading, and transportation, affecting the value of the commodity. Third, according to the grade of fruit in the pick peppers and peppers drying, according to the product specifications and quality classification pepper and drying, but also in the sale of the final selection grading, in order to achieve high prices and improve efficiency. The average yield per mu is 200 kilograms of dry pepper, and the high-yield plot can reach 300 kilograms. The benefit of the mu is about 2,000 yuan.