First, sub-harvesting according to fruit maturity, 3-5 batches of harvested. When the fruit is separated from the total pupa (ie, the mouth is blown), the harvester only needs to manually shake the fruit tree so that all mature fruits can be dropped; for large trees, the harvester must climb the tree. Go to the branch and shake off the ripe fruit. Harvested once a day, morning and evening. Harvesting in this way not only improves the quality and yield of fruits, but also avoids the damage of defoliation and defoliation of chestnut trees, which is conducive to high and stable production in the coming year. Second, safe storage (a) mixed wet sand method. The chestnuts are mixed with chestnuts that are 2-3 times the weight of stored chestnuts (moisture content 8%-10%), and then put into the altar. Put more sand on the bottom of the altar and on the surface. The altar mouth is sealed with straw and placed on the ground. After a period of time, the inspection was poured out and the black chestnuts were removed and re-entered the altar for storage. When Chestnut is more, it can also be stored in a ventilated place (with a stack height of no more than 60 cm) in indoor mixed with sand, then covered with film or straw, and pay attention to turning and moisturizing, so that Chestnut water even, safe storage. (b) wood chips mixed method. Sawdust is soft and has insulation properties. It is a good storage material, especially fresh wood chips with moisture content of 30%-35%. If dry wood is used to add water, there are two methods: First, mix good chestnuts with sawdust, and put them in boxes (bags). Cover them with wood chips 8-10 cm thick and place them in a cool, well-ventilated place; In a cool and ventilated room, use bricks to form a box of 1 square meter and a height of 40 centimeters. First put a piece of wood chips about 5 centimeters thick. Then mix chestnut fruit and wood chips in a 1:1 ratio and pour it into the box. Cover about 10 cm thick wood chips. (c) Plastic bag storage method. Place the chestnut in a plastic bag and place it in a well-ventilated, stable-temperature basement. When the room temperature is above 10°C, the plastic bag mouth should be opened; when the temperature is below 10°C, the plastic bag mouth should be tightly stored. At the beginning of storage, it is flipped every 7-8 days. After 1 month, the number of turnovers can be appropriately reduced. (D) boil dry method. Boil half a pot of water, and then put a good chestnut in boiling water for 5-10 minutes and then remove it. Drain, dry, or dry it. Put it in a bag or nylon bag and hang it in a ventilated place every 20-30. Sun 1 time, can be safely stored for 1 year. (e) Natural air-drying method. Chestnuts to be stored will be removed from diseases, insects, and wounded fruit, spread for 1-2 days, allow the water to evaporate, and immerse in a cold water bucket when the weight of the fresh fruit is reduced by 10% (the water must be soaked in the chestnut) and soak for 7-8 days. , Mounted in bamboo blue, hung in a ventilated place to dry naturally. Storage within 1 month is a dangerous period and should be checked frequently. Stored in this way, in the fourth year of the following year, chestnut can still maintain its freshness and quality.
Dried chili is made by fresh chili ,it need be oven dry. It is characterized by low water content and suitable for long-term preservation. The main varieties of cluster Redpepper, Yidu chilli, millet chilli etc.. Dry chilli can be processed into crushed chilli and Chilli Powder, which is mainly used as Seasoning.
Dry Red Chilli,Red Chilli Without Stem,Export Dried Red Chilli
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