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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 slaked lime in the brine, which is extremely alkaline and can easily burn the mouth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for processing betel nuts, comprising the steps of selecting seeds, cleaning steps, first drying steps, hair-making steps, second drying steps, topping incense steps, cutting steps, marinating steps, third drying steps and packaging step, where

[0016] The hair-making step uses the hair-making liquid to soak the betel nut green fruit, and it is processed at room temperature for 1 to 2 days. The hair-making liquid per 1000g is prepared from the following raw materials: 3.0g saccharin, 3.5g cyclamate, stevioside 1g, acesulfame potassium 0.5g, sugar 1g, fresh creamer 1.0g, edible salt 0.5g, monosodium glutamate 0.2g, citric acid 1.0g, paraben complex ester 0.2g, peppermint oil 0.2g, glycyrrhizin 0.5g, The remainder is water;

[0017] The surface fragrance liquid used in the above surface fragrance step is prepared from the following raw materials per 1000g of surface fragrance liquid: 3g gelatin, 5g white sugar, 4g edible maltose, 1.5g ethyl maltol, 0.5g stevios...

Embodiment 2

[0020] A method for processing betel nuts, comprising the steps of selecting seeds, cleaning steps, first drying steps, hair-making steps, second drying steps, topping incense steps, cutting steps, marinating steps, third drying steps and packaging step, where

[0021] The hair-making step uses the hair-making solution to soak the betel nut green fruit, and it is processed at room temperature for 1 to 2 days. The hair-making liquid per 1000g is prepared from the following raw materials: 4.0g saccharin, 4.5g cyclamate, stevioside 3g, acesulfame potassium 1.5g, white sugar 3g, fresh creamer 1.5g, edible salt 1.5g, monosodium glutamate 1g, citric acid 1.5g, paraben complex ester 1g, peppermint oil 1g, glycyrrhizin 1.5g, the balance is water;

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

Embodiment 3

[0025] A method for processing betel nuts, comprising the steps of selecting seeds, cleaning steps, first drying steps, hair-making steps, second drying steps, topping incense steps, cutting steps, marinating steps, third drying steps and packaging step, where

[0026] The hair-making step uses the hair-making liquid to soak the betel nut green fruit, and it is processed at room temperature for 1 to 2 days. The hair-making liquid per 1000g is prepared from the following raw materials: 3.5g saccharin, 4.0g cyclamate, stevioside 2g, acesulfame potassium 1.0g, sugar 2g, fresh creamer 1.2g, edible salt 1.0g, monosodium glutamate 0.6g, citric acid 1.2g, paraben complex ester 0.6g, peppermint oil 0.6g, glycyrrhizin 1.0g, The remainder is water;

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

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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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