CN101283763A - Production method of spiced areca-nut - Google Patents
Production method of spiced areca-nut Download PDFInfo
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- CN101283763A CN101283763A CNA2008100818700A CN200810081870A CN101283763A CN 101283763 A CN101283763 A CN 101283763A CN A2008100818700 A CNA2008100818700 A CN A2008100818700A CN 200810081870 A CN200810081870 A CN 200810081870A CN 101283763 A CN101283763 A CN 101283763A
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- betel nut
- areca
- dry fruit
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- tsaoko
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Abstract
The invention discloses a method for producing spiced preserved areca seeds. The method comprises the following steps: (a) blanching and seasoning: boiling star anise, liquorice, tsaoko, cassia bark and washed areca seeds in water and seasoning; (b) sugar immersion: boiling white granulated sugar in water, adding seasoned areca seeds and boiling, repeating the step (b) for 3 times; and (c) rinsing and drying: taking out sugared areca seeds, washing off excessive syrup on the surface, removing seasonings, and baking in an oven. The areca seeds are flavored with the aromatic seasonings by soaking the natural seasonings and areca seeds in water. Furthermore, the seasonings have pharmaceutical effects, and can eliminate the irritation of areca seeds to the oral mucosa of the user and enhance the beneficial effects of areca seeds to human health. The spiced preserved areca seeds have exciting, mind-refreshing and health-improving effects, are free of chemical essences, spices and antiseptics, and meet the demand of food safety and health life style.
Description
Technical field
The present invention relates to a kind of preparation method of processing and fabricating method, particularly a kind of fructus arecae immaturi of food.
Background technology
Betel nut, the blue or green son of another name, betel nut are the Palmae aiphyllium, are one of China's four Da Nan medicines.Its active ingredient is mainly alkaloids such as arecaline, bitter, suffering, warm in nature.The betel nut seed has and is good for the stomach, expelling parasite, rushes down down gut purge, reason beriberi, broken long-pending function, controls the effect that dyspeptic abdominalgia, malaria, oedema turgor, beriberi swell and ache.In the more southern areas of China, the leisure food that a kind of especially people of betel nut like is known as green chewing gum.
But, the preparation method of betel nut directly has influence on the mouthfeel of betel nut, even the saying of " nine minutes in system fruit in a minute " is arranged, adopt organic firewood to smoke and existing betel nut fresh fruit is normal, cause betel nut surface crock and BaP content to substantially exceed the safety requirements of food hygiene; And, add artificial synthetic essence and flavoring agent and anticorrisive agent in the reprocessing process of the fructus arecae immaturi of being everlasting in order to modulate mouthfeel and to increase the shelf-life.In addition, existing fructus arecae immaturi is generally sweet areca, can't satisfy the demand of modern people's multiple tastesization.
Summary of the invention
Problem at the prior art existence, the objective of the invention is to overcome above-mentioned shortcoming, it is raw material that a kind of fructus arecae immaturi that does not contain crock and BaP is provided, and do not add any artificial synthetic essence and flavoring agent and anticorrisive agent in the reprocessing process, adopt natural perfume material fully, has health-care efficacy, the preparation method of the spiced betel nut bar of rich in taste.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of spiced areca-nut, it comprises following raw material: Radix Glycyrrhizae, anise, tsaoko, cassia bark and through the betel nut dry fruit of microwave drying, it comprises the steps:
A: scald boil, pickled: anise, Radix Glycyrrhizae, tsaoko, cassia bark and clean betel nut dry fruit added in the entry together boil, boil 10～30min again, pickled then 24～120h;
B: candy, sugaring: white granulated sugar is boiled by 1: 2～6 weight ratio with water, add pickled good betel nut and boil 0.5～2h, sugaring 40～80h; Poach 0.5～the 2h that adds 0.5～2kg again, sugaring 40～80h so repeats 3 times again, and wherein the betel nut dry fruit is 1: 0.4～1.2 with the weight ratio of sugar;
C: rinsing, drying: the betel nut that sugaring is good takes out, and flush away surface liquid glucose is removed spices such as Radix Glycyrrhizae, anise, tsaoko, cassia bark, puts into the baking oven baking, and temperature is made as 70～120 ℃, and baking 60～180min gets final product.
The preparation method of described spiced areca-nut, the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.005～0.03 in step a, the betel nut dry fruit is 1: 0.00004～0.0001 with the weight ratio of anise, the weight ratio of betel nut dry fruit and tsaoko is 1: 0.005～0.04, the weight ratio of betel nut dry fruit and cassia bark is 1: 0.0005～0.003, and the weight ratio of betel nut dry fruit and water is 1: 2～8.
The preparation method of described spiced areca-nut is wanted earlier betel nut to be boiled with big fire in step b, simmers in water then.
Radix Glycyrrhizae, cassia bark, anise and tsaoko used among the present invention are the pure natural raw material, and wherein, Radix Glycyrrhizae has invigorates the spleen and benefits qi, and grow to cough moistening lung, and the effect of emergency detoxifcation can reduce the stimulation of betel nut to oral cavity and throat; Cassia bark is a kind of aromatic condiment, has fragrant volatile oil, and has in the temperature and be good for the stomach, warm waist knee, and it is cold to control abdomen, the effect of inflatable; Anise has intense flavors, and have in the temperature regulate the flow of vital energy, effect such as arresting vomiting by using stomachics, dispelling cold, excitor nerve; Tsaoko has strong hot fragrance flavor, have in the temperature, be good for the stomach, help digestion, pleasant function, adopt the raw material of these pure naturals pickled with betel nut, not only can make the taste of these aromatic condiments fully enter in the betel nut, and because these raw materials also are medicines simultaneously, can not only dissolve the stimulation of betel nut together with betel nut to the human oral mucosa, and can increase the effect useful to health, increase the nervous excitation degree, betel nut that modulation comes out had not only been refreshed oneself but also body-building, and stopped in the conventional making to add the lime slurry of harmful human body, in addition, in the modulated process of betel nut, make the betel nut mouthfeel of making better, more popular to people by steps such as candy sugarings.
The specific embodiment
Embodiment one
Make spiced areca-nut
A, scald boil, pickled: the betel nut dry fruit of selecting free from insect pests, free from extraneous odour, clean dust and remove impurity, with the Radix Glycyrrhizae of required weight, anise, tsaoko, cassia bark respectively with totally binding up with gauze, add in the entry simultaneously with the betel nut dry fruit, after boiling with big fire, use slow fire instead and boil 30min, pickled then 24h.Wherein the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.03, the betel nut dry fruit is 1: 0.0001 with the weight ratio of anise, the weight ratio of betel nut dry fruit and tsaoko is 1: 0.04, and the weight ratio of betel nut dry fruit and cassia bark is 1: 0.003, and the weight ratio of betel nut dry fruit and water is 1: 8.
B, candy, sugaring: white granulated sugar is boiled by 1: 6 weight ratio with water, add the pickled good betel nut 2h that simmers in water the previous day, sugaring 40h; The poach 2h that adds 2kg again, sugaring 40h so repeats 3 times again.The betel nut dry fruit is 1: 1.2 with the weight ratio of sugar.
C, rinsing, drying: the betel nut that sugaring is good takes out, flush away surface liquid glucose, remove spices such as Radix Glycyrrhizae, anise, tsaoko, cassia bark, the smooth baking oven of putting into toasts, thickness is advisable to be no more than 5cm, and temperature is made as 70～120 ℃, baking 60～180min, pinch the sticking slightly hand of betel nut with hand, have certain pliability to be advisable.
D, check, packing: pack by the packing material sign through checking satisfactory betel nut, get final product.
Embodiment two
Make spiced areca-nut
A, scald boil, pickled: the betel nut dry fruit of selecting free from insect pests, free from extraneous odour, clean dust and remove impurity, with the Radix Glycyrrhizae of required weight, anise, tsaoko, cassia bark respectively with totally binding up with gauze, add in the entry simultaneously with the betel nut dry fruit, after boiling with big fire, use slow fire instead and boil 10min, pickled then 120h.Wherein the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.005 betel nut dry fruit and anistree weight ratio is 1: 0.00004, the weight ratio of betel nut dry fruit and tsaoko is 1: 0.005, the weight ratio of betel nut dry fruit and cassia bark is 1: 0.0005, and the weight ratio of betel nut dry fruit and water is 1: 2.
B, candy, sugaring: white granulated sugar is boiled by 1: 2 weight ratio with water, add the pickled good betel nut 0.5h that simmers in water the previous day, sugaring 80h; The poach 0.5h that adds 0.5kg again, sugaring 80h so repeats 3 times again.The betel nut dry fruit is 1: 0.4 with the weight ratio of sugar.
C, rinsing, drying: the betel nut that sugaring is good takes out, flush away surface liquid glucose, remove spices such as Radix Glycyrrhizae, anise, tsaoko, cassia bark, the smooth baking oven of putting into toasts, thickness is advisable to be no more than 5cm, and temperature is made as 70～120 ℃, baking 60～180min, pinch the sticking slightly hand of betel nut with hand, have certain pliability to be advisable.
D, check, packing: pack by the packing material sign through checking satisfactory betel nut, get final product.
Claims (3)
1. the preparation method of a spiced areca-nut, it is characterized in that: it comprises following raw material: Radix Glycyrrhizae, anise, tsaoko, cassia bark and betel nut dry fruit, it comprises the steps:
A: scald boil, pickled: anise, Radix Glycyrrhizae, tsaoko, cassia bark and clean betel nut dry fruit added in the entry together boil, boil 10～30min again, pickled then 24～120h;
B: candy, sugaring: white granulated sugar is boiled by 1: 2～6 weight ratio with water, add pickled good betel nut and boil 0.5～2h again, sugaring 40～80h; Poach 0.5～the 2h that adds 0.5～2kg then, sugaring 40～80h so repeats 3 times again, and wherein the betel nut dry fruit is 1: 0.4～1.2 with the weight ratio of sugar;
C: rinsing, drying: the betel nut that sugaring is good takes out, and flush away surface liquid glucose is removed spices such as Radix Glycyrrhizae, anise, tsaoko, cassia bark, puts into the baking oven baking, and temperature is made as 70～120 ℃, and baking 60～180min gets final product.
2, the preparation method of spiced areca-nut according to claim 1, it is characterized in that: the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.005～0.03 in step a, the betel nut dry fruit is 1: 0.00004～0.0001 with the weight ratio of anise, the weight ratio of betel nut dry fruit and tsaoko is 1: 0.005～0.04, the weight ratio of betel nut dry fruit and cassia bark is 1: 0.0005～0.003, and the weight ratio of betel nut dry fruit and water is 1: 2～8.
3, the preparation method of spiced areca-nut according to claim 1 is characterized in that: will now boil with big fire betel nut in step b, simmer in water then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100818700A CN101283763A (en) | 2008-05-13 | 2008-05-13 | Production method of spiced areca-nut |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100818700A CN101283763A (en) | 2008-05-13 | 2008-05-13 | Production method of spiced areca-nut |
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| CN101283763A true CN101283763A (en) | 2008-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008100818700A Pending CN101283763A (en) | 2008-05-13 | 2008-05-13 | Production method of spiced areca-nut |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8435579B2 (en) | 2006-07-07 | 2013-05-07 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| CN103169031A (en) * | 2013-04-01 | 2013-06-26 | 张虎 | Halogen-free processing method of areca nuts |
| US9078467B2 (en) | 2006-07-07 | 2015-07-14 | Kraft Foods Group Brands Llc | Process to enhance flavor of roasted nuts and products with modified texture |
| CN104855847A (en) * | 2012-01-12 | 2015-08-26 | 郭志辉 | Preparation method and preparation apparatus of dried Areca catechu |
| CN107772342A (en) * | 2017-11-22 | 2018-03-09 | 上海华宝孔雀香精有限公司 | A kind of plant extract essence and preparation method thereof |
| CN108771225A (en) * | 2018-05-18 | 2018-11-09 | 刘爱华 | Numb taste areca nut food and its preparation and eating method |
| CN109430685A (en) * | 2018-12-03 | 2019-03-08 | 中南林业科技大学 | A method of BaP in removal betel nut cigarette fruit |
| CN112544917A (en) * | 2020-12-02 | 2021-03-26 | 湖南问道食品有限责任公司 | Processing method of steamed areca nuts with tobacco |
-
2008
- 2008-05-13 CN CNA2008100818700A patent/CN101283763A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8435579B2 (en) | 2006-07-07 | 2013-05-07 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US8771769B2 (en) | 2006-07-07 | 2014-07-08 | Kraft Foods Group Brands Llc | Infused roasted seeds and methods of making thereof |
| US9078467B2 (en) | 2006-07-07 | 2015-07-14 | Kraft Foods Group Brands Llc | Process to enhance flavor of roasted nuts and products with modified texture |
| CN104855847A (en) * | 2012-01-12 | 2015-08-26 | 郭志辉 | Preparation method and preparation apparatus of dried Areca catechu |
| CN103169031A (en) * | 2013-04-01 | 2013-06-26 | 张虎 | Halogen-free processing method of areca nuts |
| CN103169031B (en) * | 2013-04-01 | 2014-12-10 | 张虎 | Halogen-free processing method of areca nuts |
| CN107772342A (en) * | 2017-11-22 | 2018-03-09 | 上海华宝孔雀香精有限公司 | A kind of plant extract essence and preparation method thereof |
| CN107772342B (en) * | 2017-11-22 | 2020-11-17 | 上海华宝孔雀香精有限公司 | Plant extract essence and preparation method thereof |
| CN108771225A (en) * | 2018-05-18 | 2018-11-09 | 刘爱华 | Numb taste areca nut food and its preparation and eating method |
| CN109430685A (en) * | 2018-12-03 | 2019-03-08 | 中南林业科技大学 | A method of BaP in removal betel nut cigarette fruit |
| CN109430685B (en) * | 2018-12-03 | 2022-05-31 | 中南林业科技大学 | Method for removing benzopyrene in areca-nut smoked fruits |
| CN112544917A (en) * | 2020-12-02 | 2021-03-26 | 湖南问道食品有限责任公司 | Processing method of steamed areca nuts with tobacco |
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Open date: 20081015 |