White pepper is soaked in mature fresh fruit and dried after peeling the pulp. Its processing steps are as follows: 1. Soaking: Put the ear into the processing pool with flowing water or put the sack into running water and dip for 7 to 15 days. To the skin peel rotten until. The white pepper thus obtained is white and odorless. The white pepper made by long-term soaking in still water and dirty water is dark in color and has a thick smell and quality. If the fruit is soaked in a still pool or in a cylinder, change the water every 2 to 3 days. 2. Washing: Fresh fruit can be peeled directly with a peeling machine without soaking. When the skin is rotted by soaking, it is peeled with a peeling machine or the water in the pool is drained, and the foot is fully stepped on and directly peeled in the pool. Then rinse repeatedly with water to remove the impurities until it is clean. 3. Drying: Place the washed peppercorns on the drying floor or straw mat for 2 to 3 days, or in a drying room at 43.3°C for 12 hours until the pepper grains are fully dried (12% moisture content) Left and right), dried white pepper after drying. According to the people's experience, the tooth bite can be used to judge whether the pepper grains are dry. If the bite sounds crisp, the pepper grains are cracked into 4 to 5 pieces, indicating that the grains are dry and moderate. If the pepper grains do not dry enough, not only the color is dark, but also the odor is reduced and the quality of the product is affected. 100 kg of fresh fruit (Autumn fruit) can be processed into 25 to 30 kg. 1 kg of white pepper is about 19,000 to 24,000. In addition, white pepper can also be made of black pepper. Its processing method is the same as above. 100 kg of black pepper can produce about 70 kg of white pepper.
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