More particularly, the present invention relates to a method for producing red pepper powder for salads, and more particularly, to a method for producing red pepper powder for salads, which comprises cutting pepper harvested in a field vertically, sterilizing it to hot pepper by high temperature steam treatment, A method of manufacturing a hygienic red hot pepper powder for salad kimchi which can minimize the damage of the product and provide hygienic red hot pepper powder for long time storage, shorten the manufacturing time, increase the productivity, and maintain the preference The red pepper powder for salad prepared according to the present invention can minimize the change of pigment by heat treatment of vertically cut greenish hot pepper with steam and it is subjected to a hot air drying process at a high temperature after heat treatment. It is hygienic because it can prevent pollution. It has an effect of prolonging the storage period by suppressing color change, flavor change and quality change. In addition, the freshly cut red hot peppers are firstly softened by the steam heat treatment including deep sea salt or distilled sea deep water, and at the same time, the water contained in the pepper tissue is easily released by the osmotic effect, And thus shortening the time for producing red pepper powder by using raw honggochu, thereby contributing to the improvement of productivity. It also contributes to the reduction of the labor force of the aged red pepper farmer and the increase of the income of the red pepper farmer It is effective.본 발명은 샐러드용 홍고추 가루의 제조방법에 관한 것으로, 보다 구체적으로는 밭에서 수확한 홍고추를 세로로 절단하여 고온 증기처리로 고추속까지 살균하여 열풍건조 함으로써 건조과정에서 대장균 및 일반세균이 번식하지 않아 제품의 손상을 최소화시키고, 위생적인 홍고추가루를 제공함으로써 장기간 보관이 가능하고, 제조시간을 단축시켜 생산성을 높이고, 기호도를 유지시킬 수 있는 즉석에서 버무려 먹는 샐러드 김치용 위생 홍고추가루를 제조하는 방법에 관한 것으로서 본 발명에 의해 제조된 샐러드용 홍고추가루는 세로로 절단한 생홍고추를 증기로 열처리함으로써 색소변화를 최소화할 수 있으며, 열처리 후 고온의 상태에서 열풍건조과정을 거치므로 건조 시 해충 및 미생물의 오염을 방지할 수 있어 위생적이며, 세균발생으로 인한 색상변화, 풍미변화 및 품질변화를 억제시킴으로써 보관기간을
