Making method of smokeless smoked black areca catechu seeds

Abstract

The invention relates to a making method of smokeless smoked black areca catechu seeds. The making method comprises the steps of selecting seeds, performing microwave pretreatment, cooking seeds, performing corruption steam explosion treatment, performing seed cooking, performing seed fermenting, performing seed roasting, performing seed steaming, performing seed pressing, applying gum, simmeringgum, performing seed cutting, removing kernels, performing marinating, performing packaging and performing sterilization. A part of raw materials and auxiliary materials conforming to the food additive safety standards GB2760-2014 are added, the condition of seed fermenting temperature and time and the like is controlled, and qualified black areca catechu seeds are made. To sum up, the making of the smokeless smoked black areca catechu seeds is completed through combination of three respects of qualified food technology raw materials, a technology method and a technology condition; and the prepared areca catechu seeds are white in sections and black in surfaces, have rich smoky flavor, do not have peculiar smell, have juice sense of green areca catechu seeds and hot irritating sensation ofsmoked areca catechu seeds, and have unique mouth feel between the green areca catechu seeds and the smoked areca catechu seeds, and novel areca catechu seeds having innovative and unprecedented mouth feel are provided for people eating the areca catechu seeds.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making smokeless black betel nut. Background technique [0002] Betel nut can be used as a kind of traditional Chinese medicine, which contains a variety of amino acids and trace elements necessary for the human body, and contains a variety of alkaloids, among which arecoline is the main health care and pharmacological active ingredient of areca nut, and it is combined with biological substances in other medicinal plants and Chinese herbal medicines. Similar to alkali, it has certain medicinal value and some physiological effects, such as: repelling molluscs, effects on the nervous system, effects on the digestive system, anti-pathogenic microorganisms, anti-depressant effects, and prevention of some infections It also has the effects of solidifying teeth and sterilizing bacteria, digesting food accumulation, removing edema, and eliminating beribe...

AI Technical Summary

Problems solved by technology

The current solution to this problem in the industry is to develop a new technology that can produce black fruit without smoking the fruit. Many betel nut companies have developed methods to make the surface of the green fruit black, but most of these methods use methods that do not meet the requirements. Betel nut GB-2760-2014 (National Food Safety Standard Food Additive Use Standard), such as: caramel color, cocoa shell color, acid red, acorn shell brown, etc., and some even use some chemicals that do not meet food safety To make the surface of the betel nut black, this not only does not meet the testing standards stipulated by the state, but also further endangers people's health

There are still some methods, although the additives used are qualified, but the taste of the betel nut produced is quite different from the traditional smoked black fruit, and the blackened part has penetrated into the inside of the betel nut, and the incision of the betel nut slices after cutting is black or red of

Images