Production technology of seven-flavor pepper

### Processing Flow for Seven-Flavor Chili Pepper

#### **I. Processing Flow**

1. **Raw Material Selection and Processing**

2. **Weighing and Mixing**

3. **Quantity Packaging**

4. **Finished Product**

#### **II. Operation Method**

1. **Raw Material Formula (Weight Ratio)**

- Chili Powder: 50%

- Garlic Powder: 12%

- Sesame Powder: 12%

- Tangerine Peel Powder: 11%

- Pepper Powder: 5%

- Sesame Powder: 5%

- Seaweed Shreds: 5%

2. **Raw Material Selection and Processing**

- **Chili**:

- Select fresh chili with good color, thick skin, and strong spiciness.

- Dry on a tray or reed mat, or in a drying room/cabinet at ≥60°C.

- Crush into fine powder and seal for later use.

- **Garlic**:

- Use fresh, undamaged garlic bulbs (preferably purple-skinned).

- Wash, peel, soak for 1 hour, then blend with water.

- Filter, dehydrate (manually or with equipment), and dry at 50°C for 5-6 hours.

- Grind into powder while hot and seal.

- **Sesame Seeds**:

- Select fresh, uniform seeds, remove impurities, roast, and grind into powder.

- **Tangerine Peel (Chenpi)**:

- Use fresh, ripe citrus peels, dry, remove impurities, and grind into powder.

- **Sichuan Peppercorns**:

- Select fresh seeds, remove impurities, dry, and grind into powder.

- **Nori**:

- Select high-quality dried seaweed, remove impurities, cut into thin strips, and seal.

3. **Weighing and Mixing**

- Mix ingredients in the specified proportions to create the seven-flavor chili pepper.

- Package in clean, dry plastic bags (25-50g per bag, 100-200 bags per box).

**Notes**:

1. Prepare the powder according to actual packaging needs to prevent moisture absorption and deterioration.

2. Ensure packaging bags are clean and dry to avoid contamination.