How to Remove the Odor in the Initial Processing of White Pepper

At present, there are two major products for the initial processing of pepper in our province. One is the white pepper which is dried and dried by water after soaking in water; the other is the black pepper which is dried and dried by picking the white pepper fruit. White pepper and black pepper are both bulk commodities in our province, but most pepper farmers are used to processing white pepper for sale because white pepper is more popular in the market and sells better than black pepper. But what is most welcome by customers is that white peppers generally have an odor that seriously affects the grade and selling price of white pepper.
Why does the processed white pepper smell bad? The reason is mainly due to the wrong method of processing. Some pepper farmers are afraid of trouble. They will pick the peppers and put them directly into a water tank for soaking, allowing them to peel off after fermentation. Because the pepper is soaked in the tank for a long time, the odor attached to the pepper is difficult to wash away. If the fruit can be drained by flowing water, the water is often changed, the water is drained, the sewage is drained, and the processed white pepper is drained. Naturally there is no smell.
According to investigations, some state-owned and local farms, which mainly produce pepper, generally have pepper processing grounds. That is, a water intake channel is set above the pool, and a drainage pipe is set under the pool and continuously falls into the ground. The clear water discharges the sewage, and the processed white pepper is basically odor-free. The small-scale production of farmers requires a large pool of processing pools. The best way is to prepare two tanks. After a period of time (3 to 5 days), remove the peppers and put them in another tank. In the middle, replace with fresh water and dip. Rotate 2-3 times according to this method, and then remove the pepper fruit and put it in a basket to get peeled off in the pond. The processed white pepper has no odor. In addition, it is also possible to put the pepper into the sack and soak it in the large reservoir. After a few days, move the sack again to change the position. This can also remove the odor. In addition, it can also be funded by farmers with financial strength to build processing pools to centrally acquire fresh pepper processing.
In short, the odor of pepper fruit is caused by the long time of steady water soaking and fermentation. Therefore, it is necessary to take measures to remove odors during the initial processing. Do not wait until the sun smells and then find out that there is odor. Then handle the odor. It's hard to get rid of. If some odorous peppers are mixed into odor-free products, the whole bag of peppers will smell bad.

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