Red pepper powder with improved microbiological stability and manufacturing method thereof

摘要

The present invention relates to red pepper powder with improved microbiological stability and a manufacturing method thereof and, more specifically, to red pepper powder with improved microbiological stability which is capable of preventing food stability-related problems such as food poisoning by effectively reducing microorganisms such as germ, and to a manufacturing method thereof. The method comprises the following steps: a) sterilizing dried red pepper with a chlorine dioxide solution; b) dehydrating the sterilized dried pepper and drying the same with hot air; and c) grinding the dried red pepper.