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Halogen-free processing method of areca nuts

A processing method and technology of betel nut, applied in the fields of application, food preparation, food science, etc., can solve the problems of betel nut aroma and bad taste, and achieve the effect of reducing betel nut residue, reducing damage, and eating convenience

Active Publication Date: 2013-06-26
张虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the brine is strongly alkaline, which has adverse effects on the aroma and taste of betel nuts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Processing areca nuts using a halogen-free processing method

[0027] Proceed as follows:

[0028] (1) Seed selection: select areca nuts with plump flesh, a length of 42-62 mm, a diameter of 23-35 mm, green skin, intact pedicles, and no cracks in the fruit body;

[0029] (2) Cleaning: wash the betel nut selected above with clear water for three times until the surface is gray; after cleaning, cook for 90 minutes, then put it into a drier and dry at 85°C for 40 minutes;

[0030] (3) dry: dry for 40 minutes;

[0031] (4) Add water, sweetener, essence and fragrance: based on 1KG betel nut, add: ① water 400g; ② sweetener: 50 times cyclamate 5g, saccharin 6g, protein sugar 8g, ethyl maltol 6g; ③ spices: Vanillin 4g; ④ Essence: LJ6033 ice orange oil essence 5g+LJ4031 orange powder essence 5g (sweet fragrance type);

[0032] (5) Fazi: Put the above-mentioned betel nuts added with water, sweetener, flavor and fragrance into the cooking furnace and cook for 4 hours ...

Embodiment 2

[0037] Example 2 Processing areca nuts using a halogen-free processing method

[0038] Proceed as follows:

[0039] (1) Seed selection: select areca nuts with plump flesh, a length of 42-62 mm, a diameter of 23-35 mm, green skin, intact pedicles, and no cracks in the fruit body;

[0040] (2) Cleaning: wash the betel nuts selected above with clear water for three times until the surface is gray; after cleaning, steam and cook for 80 minutes, then put into a drier and dry at 80°C for 45 minutes;

[0041] (3) dry: dry for 45 minutes;

[0042] (4) Add water, sweetener, essence and fragrance: based on 1KG betel nut, add: ① water 400g; ② sweetener: 50 times cyclamate 5g, saccharin 6g, protein sugar 8g, ethyl maltol 6g; ③ spices: Vanillin 4g; ④ Essence: betel nut main essence 5g + LJ4341 fresh creamer 3g (sweet type);

[0043] (5) Fazi: Put the above-mentioned betel nuts added with water, sweetener, flavor and fragrance into the cooking furnace and cook for 3.5 hours before being ...

Embodiment 3

[0048] Example 3 Processing areca nuts using a halogen-free processing method

[0049] Proceed as follows:

[0050] (1) Seed selection: select areca nuts with plump flesh, a length of 42-62 mm, a diameter of 23-35 mm, green skin, intact pedicles, and no cracks in the fruit body;

[0051] (2) Cleaning: wash the betel nuts selected above with clear water for three times until the surface is gray; after cleaning, cook for 100 minutes, then put them into a drier and dry at 90°C for 35 minutes;

[0052] (3) dry: dry for 35 minutes;

[0053] (4) Add water, sweetener, essence and fragrance: based on 1KG betel nut, add: ① water 400g; ② sweetener: 50 times cyclamate 5g, saccharin 6g, protein sugar 8g, ethyl maltol 6g; ③ spices: Vanillin 4g; ④ Essence: LJ3338 chocolate pulp essence or coffee oil essence 5g + LJ6352 cream essence 2g (burnt bitter type);

[0054] (5) Fazi: put the above-mentioned betel nuts added with water, sweetener, flavor and fragrance into the cooking furnace and co...

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PUM

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Abstract

The invention discloses a halogen-free processing method of areca nuts, which comprises the following steps of: (1), selecting areca nuts; (2), cleaning; (3), airing for 35-45 minutes; (4), adding water, a sweetening agent, essence and spice; (5), swelling areca nuts: stewing areca nuts in a stewing furnace for 3.5-4.5 hours, and then taking areca nuts out of the stewing furnace; (6), making surface fragrance of areca nuts after putting areca nuts in a braised incense burner, wherein the surface fragrance making time is seven days, namely two days at normal temperature, two days at constant 200 DEG C, one day for braising at 80 DEG C, one day at 20 DEG C, and one day at 0-10 DEG C; (7), cutting areca nuts after making surface fragrance; and (8), airing for 20 minutes, and instantly packaging after drying. The areca nuts obtained through the process disclosed by the invention are clean in surface and can be directly eaten; halide pointing is unnecessary; natural green and nutritional components of the areca nuts are kept; and the areca nuts disclosed by the invention not only keep traditional sweet and chewy flavor but also have fragrant taste of fresh fruits.

Description

technical field [0001] The invention relates to a halogen-free processing method of betel nut. Background technique [0002] Eating betel nuts is a traditional food in Hunan, especially in Xiangtan area, chewing betel nuts has a long history. Betel nut has the effects of dispelling phlegm and relieving cough, eliminating food and sobering up alcohol, widening the chest, stopping vomiting, and repelling insects. The fresh betel nut is green and firm, and cannot be chewed. Chew. However, the brine is strongly alkaline, which has adverse effects on the aroma and taste of betel nuts. In addition, the incense on the top has the fragrance of betel nuts. The key to the betel nut technology is the incense on the top. The length of the incense on the top determines the quality of the betel nut. Contents of the invention [0003] Aiming at the above prior art, the present invention provides a halogen-free processing method of betel nut. [0004] The present invention is achieved...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 张虎
Owner 张虎
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