Areca nut processing method

A processing method and technology of betel nut, applied in the fields of application, food preparation, food science, etc., can solve problems such as easy burns in the mouth, and achieve the effect of unique taste and convenient consumption

Inactive Publication Date: 2013-04-24
HUNAN WEIDONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, in the current brine process, there is a large amount of sla

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A processing method of betel nut, including sub-selection step, washing step, first drying step, hair-making step, second drying step, upper surface fragrance step, cutting sub-step, marinating step, third drying step and packaging Steps, where

[0016] The hair preparation step adopts the hair preparation liquid to soak the betel nut green fruit, and the hair preparation liquid is prepared for 1 to 2 days at room temperature. Each 1000 g of the hair preparation liquid is prepared from the following raw materials: 3.0 g of saccharin, 3.5 g of cyclamate, and stevia 1g, acesulfame K 0.5g, sugar 1g, fresh creamer 1.0g, edible salt 0.5g, monosodium glutamate 0.2g, citric acid 1.0g, paraben 0.2g, peppermint oil 0.2g, glycyrrhizin 0.5g, The balance is water;

[0017] The top fragrance liquid used in the above fragrance step is prepared from the following materials per 1000 g of fragrance liquid: 3g gelatin, 5g white sugar, 4g edible maltose, 1.5g ethyl maltol, 0...

Example Embodiment

[0019] Example 2

[0020] A processing method of betel nut, including sub-selection step, washing step, first drying step, hair-making step, second drying step, upper surface fragrance step, cutting sub-step, marinating step, third drying step and packaging Steps, where

[0021] The hair preparation step adopts the hair preparation liquid to soak the betel nut and green fruit, and the hair preparation liquid is prepared for 1 to 2 days at room temperature. Each 1000 g of the hair preparation liquid is prepared from the following raw materials: 4.0 g of saccharin, 4.5 g of cyclamate, and stevia 3g, acesulfame K, 1.5g, sugar 3g, fresh creamer 1.5g, edible salt 1.5g, monosodium glutamate 1g, citric acid 1.5g, paraben 1g, peppermint oil 1g, glycyrrhizin 1.5g, the balance is water;

[0022] The top fragrance liquid used in the above fragrance step is prepared from the following materials per 1000 g of fragrance liquid: 6g gelatin, 8g white sugar, 7g edible maltose, 2.5g ethyl maltol, 1....

Example Embodiment

[0024] Example 3

[0025] A processing method of betel nut, including sub-selection step, cleaning step, first drying step, hair-making step, second drying step, upper fragrance step, cutting sub-step, marinating step, third drying step and packaging Steps, where

[0026] The hair preparation step adopts the hair preparation liquid to soak the betel nut and green fruit at room temperature for 1 to 2 days. Each 1000 g of the hair preparation liquid is prepared from the following raw materials: 3.5 g of saccharin, 4.0 g of cyclamate, and stevia 2g, acesulfame K 1.0g, sugar 2g, fresh creamer 1.2g, edible salt 1.0g, monosodium glutamate 0.6g, citric acid 1.2g, paraben 0.6g, peppermint oil 0.6g, glycyrrhizin 1.0g, The balance is water;

[0027] The top fragrance liquid used in the above fragrance step is prepared from the following raw materials per 1000 g of fragrance liquid: gelatin 4.5g, white sugar 6.5g, edible maltose 5g, ethyl maltol 2.0g, and stevioside 1.0 g, Cyclamate 2g, sucr...

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PUM

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Abstract

The invention discloses an areca nut processing method which comprises steps of selecting areca nut, cleaning, fermenting, coating surface essence, cutting the areca nut and marinating, wherein fermenting liquid adopted by the fermenting step is prepared from saccharin, sodium cyclamate, stevioside, acesulfame potassium, white sugar, fresh cream, edible salt, taste essence, citric acid, Nipagin complex ester, peppermint oil, glycyrrhizin and water; surface essence liquid adopted by the surface essence coating step is prepared from gelatin, white sugar, edible maltose, ethyl maltol, stevioside, sodium cyclamate, sucralose, aspartame, sucrose oil, brown sugar oil, green plum essence, sophora flower honey essence, jujube essence, sodium dehydroacetate and water; and marinating liquid adopted by the marinating step is prepared from saccharin, sodium cyclamate, stevioside, cesulfame potassium, glycyrrhizin, cold peppermint essence, peppermint oil, peppermint amide, green plum essence, sophora flower honey essence, brown sugar essence, jujube essence and water. The areca nut prepared by the method disclosed by the invention is free from alcohol and strong base, unique in taste and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of betel nuts. Background technique [0002] People have a long history of chewing betel nuts. The traditional method is to wash and dry the green betel nuts and make them. After a certain period of time, take them out and dry them. Pack it after drying. [0003] In the traditional production method, only sweeteners are added in the hair-making process, and no essence is added, and the essence and fragrance are added in the subsequent surface aroma process, so the taste of the product produced in this way will be insufficient. [0004] In addition, ethyl maltol is used in the process of processing, and ethyl maltol is slightly soluble in water, but easily soluble in alcohol, so ethyl maltol needs to be dissolved in alcohol and then added to water for processing. Contains alcohol and is not suitable for drivers. [0005] In addition, in the current b...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 文小伟陈祁衡
Owner HUNAN WEIDONG FOOD
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