A food containing powder of semi drying red pepper

摘要

A food containing semi-dried red pepper powder obtained by drying salted red pepper until it reaches equilibrium moisture content and grinding is provided which is safety to human body and has a merchandising property. Red pepper is washed, cut, salted with 1 to 2% by weight of salt for 10 to 12hr and dehydrated. The dehydrated red pepper is then dried until it reaches an equilibrium moisture content and ground after removing seed. The drying is achieved at 70 to 90deg.C for 1 to 2hr in a first step and 50 to 60deg.C in a second step. The equilibrium moisture content of the red pepper is 15 to 25%. The semi-dried red pepper powder is added to a food selected from salt-fermented seafood(Jeotgal), dried radishes or cucumbers seasoned with soy sauce(Jangajji), Kimchi, sauce, powder soup, vegetable dishes(Namul), soup, soupy stew(Tchigae) and fermented soy products.