Production method of dried vanilla areca

A preparation method and a technology for dried betel nut, which are applied in the field of food processing, can solve the problems that the content of soot and benzopyrene on the surface of betel nut exceeds, cannot satisfy the diversification of taste, affect the taste of betel nut, etc., achieve good taste and health care function, and increase health care. Efficacy, excitability-enhancing effect

Inactive Publication Date: 2008-10-22
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the production method of betel nut directly affects the taste of betel nut, and there is even a saying that "one point is in the fruit, nine points are in the process", and the existing fresh betel nut is often smoked with organic firewood, resulting in soot and benzopyrene content on the surface of the betel nut It greatly exceeds the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0011] Making Vanilla Orchid Betel Nut Dried

[0012] a: Boiling and pickling: Choose dried betel nuts that are free from moths, odors, and microwave-dried, wash the dust and remove impurities for later use, wrap the licorice with clean gauze, and boil them together with the washed dried betel nuts and water , then simmer for 10-30 minutes, and then marinated for 24-96 hours. Wherein the weight ratio of dried betel nut and licorice is 1:0.08, and the weight ratio of dried betel nut and water is 1:2;

[0013] b: Candied and candied: Weigh the required white sugar and boil it with water until the sugar granules are completely melted, then add the pickled betel nut and simmer for 0.5-2 hours, then candied for 24-96 hours, the weight of white sugar and water Ratio 1:2;

[0014] c: Rinse and dry: Take out the candied betel nut, wash off the sugar liquid on the surface, remove the licorice, put it flat in the oven and bake, the thickness should not exceed 5cm, the drying temperatu...

Embodiment approach 2

[0019] Making Vanilla Orchid Betel Nut Dried

[0020] a: Boiling and pickling: Choose dried betel nuts that are free from moths, odors, and microwave-dried, wash the dust and remove impurities for later use, wrap the licorice with clean gauze, and boil them together with the washed dried betel nuts and water , then simmer for 10-30 minutes, and then marinated for 24-96 hours. Wherein the weight ratio of dried betel nut and licorice is 1:0.5, and the weight ratio of dried betel nut and water is 1:8;

[0021] b: Candied and candied: Weigh the required white sugar and boil it with water until the sugar granules are completely melted, then add the pickled betel nut and simmer for 0.5-2 hours, then candied for 24-96 hours, the weight of white sugar and water Ratio 1:6;

[0022] c: Rinse and dry: Take out the candied betel nut, wash off the sugar liquid on the surface, remove the licorice, put it flat in the oven and bake, the thickness should not exceed 5cm, the drying temperatur...

Embodiment approach 3

[0027] Making Vanilla Orchid Betel Nut Dried

[0028] a: Boiling and pickling: Choose dried betel nuts that are free from moths, odors, and microwave-dried, wash the dust and remove impurities for later use, wrap the licorice with clean gauze, and boil them together with the washed dried betel nuts and water , then simmer for 10-30 minutes, and then marinated for 24-96 hours. The weight ratio of betel nut dried fruit and licorice is 1:0.2, and the weight ratio of betel nut dried fruit and water is 1:6;

[0029] b: Candied and candied: Weigh the required white sugar and boil it with water until the sugar granules are completely melted, then add the pickled betel nut and simmer for 0.5-2 hours, then candied for 24-96 hours, the weight of white sugar and water Ratio 1:4;

[0030] c: Rinse and dry: Take out the candied betel nut, wash off the sugar liquid on the surface, remove the licorice, put it flat in the oven and bake, the thickness should not exceed 5cm, the drying temper...

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Abstract

The invention discloses a method for making vanilla-flavored dried areca nuts, which consists of the following steps: a) parboiling and pickling: the washed areca nuts and liquorices are parboiled in water for 10-30min and then pickled for 24-96h; b) sugar boiling and sugar dipping: sugar and water are boiled together, and when the sugar is completely dissolved, the pickled areca nuts are added and boiled with slow fire for 0.5-2h and finally dipped in sugar for 24-96h; c) rinsing and drying: the sugared areca nuts are taken out and laid levelly in an oven for baking; d) flavor treatment: the dried areca nuts are cooled to room temperature, prepared by adding vanilla tincture, mixed evenly and stored in a sealed condition for 24h at least; and e) drying: the areca nuts are taken out and put into the oven for drying until the areca nuts are not sticky and have certain softness. The vanilla-flavored dried areca nuts of the invention not only endows the dried areca nuts with special and full-bodied natural vanilla flavor, but also has the advantages of health care functions, which better meets the needs that modern people pursues health and nature.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for processing betel nuts. Background technique [0002] Betel nut, also known as Qingzi and betel nut, is an evergreen tree in the palm family and is one of the four major southern medicines in my country. Its active ingredients are mainly alkaloids such as arecoline, which are bitter, pungent and warm in nature. Betel nut seeds have the functions of invigorating the stomach, deworming, purging and clearing the intestines, regulating beriberi, breaking stagnation, and treating abdominal pain due to food accumulation, malaria, edema and fullness, and swelling and pain of beriberi. In some areas in southern my country, betel nut is a kind of leisure food that people like, known as green chewing gum. [0003] However, the production method of betel nut directly affects the taste of betel nut, and there is even a saying that "one point is in the fruit, nine points are in the pr...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 王庆煌谭乐和张翠玲朱红英许春梅
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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