Dehydrated Bell Pepper
1. Select fresh, mature green pepper with deep green color. Wash them very well in running water.
2. Cut in halves, remove seeds, placenta and stems.
3. Slice into 2 cm. size thick before blanching.
4. Spread on a sinamay or nylon cloth (not thicker than 2 cm.) before steaming.
5. Dip in 5% salt solution for 30 minutes.
6. Blanch steam for 2 minutes.
7. Dry at a 60°C-65°C for 7-8 hours.
8. Pack in plastic bags.
Source: Selected R&D Completed Projects, NSTA