DRY CHILLI AND PODWER CHILLI

foreword

 

dry chilli is one of [the] chilli product the processing easiest. chilli is dried or dehydrated until be 5% degree. afterwards, dry chilli can mengemas and marketted,  or milled until soft be powder chilli before mengemas and marketted.

 

dry chilli and powder chilli be one of [the] that agricultural produce commodity,  or at input to processing big industrial. powder dry chilli changeable be various food product like sauce, chutney,  or another flavor.

 

ingredient

 

ripe chilli fruit and flat red.

calcium metabisulfit or natrium bisulphite.

 

device

 

knife and cutter covering. this tool is used to split fresh chilli so that the dehydration process quicker.

dryer. this tool is used to dry fresh chilli is dry chilli. in this time available various dryer plan with various hot source (sun hot, oil fuel, ember stone and husk). if available hot sun enough available, dehydration can be done with dry in the sun by using winnow, mat,  or bamboo plait as container to dry in the sun.

pan. this tool is used to blanching (soak chilli in arutan hot bisulphite).

stove.

hammer mill. this tool is used to mill dry chilli until soft. for small scale,  or for household, rice mill can

done by using blender.

 

maker manner

 

stalk exile and wash. chilli is throwed away the stalk. part that broken and rotten throwed away. afterwards chilli is washed until clean,  and at leak.

cleavage. chilli is splitted lengthwise and unnecessary seed is throwed away. this cleavage can speed up dehydration process. even though, economical deliberation necessary is given because activity many want energy and cost.

 

blanching

solution preparation sulfit hot (0,2%). calcium metabisulfit or natrium bisulphite as much as 20 gram melted into every 20 clean water litres. then this solution is heated until boil. after boil, fire is lessened merely watch over permanent solution boils.

 

immersion in solution sulfit hot. chilli is dyed into solution sulfit hot and stirred up during 3 minutes. every 1 kg chilli needs 2 solution litres sulfit. afterwards, chilli is lifted and at leak. seed from chilli that splitted a lot loose at the (time) of immersion. seed that loose also lifted and at leak. this solution usable recurrent.

dehydration process after blanching, chilli alongs with the seed soon dried or at dry by means of dryer. dehydration temperature may not more than 75 °c,  and best temperature 70 ° c. dehydration is done until water degree less than 9%. chilli water degree has achieved 9% asa dry if kneaded with palm.

 

rice mill. dry chilli is milled until soft (50 mesh) by using hammer mill. refining can also by using blender if ingredient total that be cultivated bot many.

packaging. dry chilli,  or powder chilli Resemble in tightly closed plastic pocket. plastic sack that overlayed thin plastic to holds back aqueous vapour from outside also can be used to Resemble dry chilli or powder chilli in gross. chilli Resemble this must be kept in place dry and not hot.