Cumin is often used as condiment and spice, traditional Chinese medicine, its smell is specific and fragrant, the taste is slightly sweet and spicy, the main effective products are volatile oil, trans-anethole, fatty oil, amino acid, glycoside, etc. Strain, thresh, dry, decontaminate, grind or extract.

The drying process is as follows:
The first stage: Control the drying temperature at 50 degrees Celsius, pay attention to spread it flat, too thick will affect the taste, uneven raw and cooked, and at the same time, it is not easy to be too thin, and the cell walls of cumin will be dried and the active ingredients will be lost.
The second stage: drying temperature is controlled at 65 degrees, drying for 8 hours. Appropriately increase ventilation, dehumidify continuously, adjust the humidity to 30%, and the water content of cumin at this time reaches the standard.
The third stage: the drying temperature is reduced to 10 degrees Celsius, and the ventilation is cooled.
How to process cumin meets the requirements of the pharmacopoeia, the volatile oil content of cumin does not decrease after drying, and the temperature and humidity are controlled during the drying process. If the temperature is too high, the volatile oil is easy to volatilize. If the drying time is short or the temperature cannot be reached, the cumin will become brittle and dry, the cell wall will be easily broken, and the active ingredients will be lost.


 
The drying process determines the quality. The drying process includes the heating method, heating temperature and medium temperature, humidity and airflow speed. Dried cumin occupies an important position in the processing industry. During the drying process, attention should be paid to protect the content of cumin's active ingredient, trans-anethole, and the changes in the rich aroma. The dried product preserves the volatile oil of cumin and the aroma of cumin. Full-bodied.