The basic introduction of Laiwu Sichuan pepper
The main planted varieties in Laiwu include Xiangjiaozi, Dahongpao, Xiaohongpao, Qingpi pepper, and Dahuangpao. The content of various volatile aromatic substances in pepper peel is up to 9%, which is not only a high-quality raw material for refining high-grade edible essence, but also a first-class food condiment; The oil content of Sichuan pepper seeds reaches 30%, and the extracted Sichuan pepper oil can be used as industrial oil or edible; Both Sichuan pepper skin and seeds can be used as medicine, with the functions of appetizing, invigorating the spleen, and enhancing physical fitness. Laiwu Dahongpao Sichuan pepper, along with ginger, garlic, chicken legs, and scallions, is known as the "three spicies and one numbness" of Laiwu
What is the nutritional value of Laiwu Sichuan pepperThe fruit peel contains volatile oil, the main components of which are limonene, coumarin, and coumarin. In addition, it contains various compounds such as plant sterols and unsaturated organic acids. Sichuan peppercorns have a pungent taste and a hot nature, and are suitable for the spleen and stomach meridians; It has the effects of aromatic stomach strengthening, warming the middle and dispelling cold, dehumidifying and relieving pain, insecticidal and detoxifying, relieving itching and fishy smell; Mainly treating symptoms such as vomiting, wind cold dampness, and toothacheWhat are the product characteristics of Laiwu Sichuan pepperLaiwu Sichuan pepper, with thick pepper skin, bright color, rich aroma, and spicy Kyushu
How did the history of Laiwu Sichuan pepper come aboutThe production method of Laiwu Sichuan peppercorns
Dried Sichuan peppercorns
The specific method is: after harvesting, the Sichuan peppercorns are first concentrated and dried for half a day to a day, then sieved and sent to a drying room for baking, with a sieve thickness of 3-4 centimeters. At the beginning of baking, control the temperature of the drying room at 50-60 ℃. After 2-2.5 hours, raise the temperature to around 80 ℃ and bake for 8-10 hours until the moisture content of Sichuan peppercorns is less than 10%. Pay attention to moisture removal and sieving during the baking process. At the beginning of baking, the interval between dehumidification and sieving can be appropriately extended as the moisture content of Sichuan peppercorns decreases. After drying the Sichuan peppercorns, they are taken out together with a drying sieve, and the seeds, branches, leaves, and other debris are sieved out. The finished product is packaged according to the standard. Bagged Sichuan peppercorns should be stored in a cool and dry place
Awards and honors of Laiwu Sichuan pepper
Laiwu Dahongpao Sichuan pepper was named a famous brand product at the 3rd China Agricultural Expo.
. In 1971, Laiwu was listed as a Sichuan pepper commodity base county in Shandong Province. In 1998, Laicheng District of Laiwu City was named the "Hometown of Chinese Pepper"
The production method of Laiwu Sichuan peppercorns
Dried Sichuan peppercorns
The specific method is: after harvesting, the Sichuan peppercorns are first concentrated and dried for half a day to a day, then sieved and sent to a drying room for baking, with a sieve thickness of 3-4 centimeters. At the beginning of baking, control the temperature of the drying room at 50-60 ℃. After 2-2.5 hours, raise the temperature to around 80 ℃ and bake for 8-10 hours until the moisture content of Sichuan peppercorns is less than 10%. Pay attention to moisture removal and sieving during the baking process. At the beginning of baking, the interval between dehumidification and sieving can be appropriately extended as the moisture content of Sichuan peppercorns decreases. After drying the Sichuan peppercorns, they are taken out together with a drying sieve, and the seeds, branches, leaves, and other debris are sieved out. The finished product is packaged according to the standard. Bagged Sichuan peppercorns should be stored in a cool and dry place
Awards and honors of Laiwu Sichuan pepper
Laiwu Dahongpao Sichuan pepper was named a famous brand product at the 3rd China Agricultural Expo.
. In 1971, Laiwu was listed as a Sichuan pepper commodity base county in Shandong Province. In 1998, Laicheng District of Laiwu City was named the "Hometown of Chinese Pepper"