CN103169031A - Halogen-free processing method of areca nuts - Google Patents
Halogen-free processing method of areca nuts Download PDFInfo
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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
The present invention relates to a kind of betel nut without stewing process method.
Background technology
Edible areca-nut is a kind of traditional food in Hunan, particularly in Xiang Tan area, chews that to eat betel nut of long standing and well established especially.Betel nut has expelling phlegm and arresting coughing, help digestion sober up, the effects such as wide chest antiemetic, expelling parasite, the betel nut fresh goods is dark green and hard, can not chew use, traditional betel nut need be processed into after pitchy valve cutting to be selected gluey center (bittern) and can chew food.But bittern is strong basicity, and fragrance, the mouthfeel of betel nut had harmful effect.In addition, the fragrant fragrance that betel nut is arranged of upper table, betel nut technology most critical are exactly that upper table is fragrant, and the length that upper table is fragrant determines the quality of betel nut quality.
Summary of the invention
For above-mentioned prior art, the invention provides a kind of betel nut without stewing process method.
The present invention is achieved by the following technical solutions:
A kind of betel nut without stewing process method, step is as follows:
(1) choosing son: choose that the human body is full, length 42～62 millimeters, diameter 23～35 millimeters, epidermis is dark green, base of a fruit head is intact, the fissureless betel nut of fruit body;
(2) clean: clean the above-mentioned betel nut of choosing with clear water, clean three times, clean to surperficial gray; Wash down rear boiling 80～100 minutes, then put into drying machine under 80～90 ℃ dry 35～45 minutes;
(3) dry: dried 35～45 minutes;
(4) add water, sweetener, essence and flavoring agent;
(5) send out son: the above-mentioned betel nut that adds entry, sweetener, essence and flavoring agent is put into the Digesting stove boiling come out of the stove after 3.5～4.5 hours;
(6) upper table is fragrant: play epidermis perfume (or spice) for betel nut after first the betel nut seed being put into stewing incense burner, the time of upper table perfume (or spice) is: normal temperature two days, 200 ℃ of constant temperature two days were boiled in a covered pot over a slow fire perfume one day for 80 ℃, 20 ℃ one day, 0～10 ℃ one day, totally seven days;
Essence used should be main note essence, can embody " characteristic perfume " of this kind odor type betel nut, is also the most key part of whole betel nut perfuming process, and in requirement, the betel nut odor type feature of complete perfume (or spice) is obvious, and it is lasting that fragrance is sent out thoroughly, makes client open bag and is both lured by it;
(7) cut son: on show to cut son after perfume (or spice);
(8) dry: dried dry rear packing at once 20 minutes.
In described step (4), the concrete composition of water, sweetener, essence and flavoring agent and addition are conventional, as: in the 1KG betel nut, add: 1. water 400g; 2. sweetener: 50 times of honey element 5g, asccharin 6g, protein sugar 8g, ethyl maltol 6g; 3. spices: vanillic aldehyde 4g; 4. essence: I:LJ6033 ices tangerine oil essence 5g+LJ4031 orange powdered flavor 5g (fresh and sweet odor type); Or II:LJ6034 flavoring orange oil essence 5g+LJ6373 peppermint strength oil essence 1g+LJ4020 sweet orange powdered flavor 5g (fresh and sweet odor type); Or III: betel nut main note essence 5g+LJ4341 fresh cream 3g (fragrant and sweet type); Or IV:LJ6545 corn oil essence or LJ3542 sweet corn flavor 5g+LJ6352 butter essence 1g (fragrant and sweet type); Or V:LJ3338 chocolate mass essence or caffeol essence 5g+LJ6352 butter essence 2g (burnt bitter type); Or VI:LJ6293 sesame essence 5g+LJ6352 butter essence 2g (burnt odor type).
In described step (6), the fragrant material that adds of upper table and addition be for conventional, as: in the 1KG betel nut, add: 1. ethyl maltol 2～3g; 2. vanillic aldehyde 1g; 3. 50 times of protein sugar 20g; 4. gelatin 4～5g; 5. water appropriate (400～500g); 6. essence: many fruit juice of I:LJ3020 orange essence 3g or crude sweet orange oil essence 3g or ice tangerine oil essence 3g (fresh and sweet odor type); Or II: betel nut main note essence 3g+LJ6352 butter essence 0.5g (fragrant and sweet type); Or III:LJ3542 sweet corn flavor or LJ6545 corn oil essence 3g ,+LJ6352 butter essence 0.5g (fragrant and sweet type); Or IV:LJ3338 chocolate mass essence or caffeol essence 3g ,+LJ6352 butter essence 0.5g (burnt bitter type); Or V:LJ6293 sesame essence 3g+LJ6352 butter essence 0.5g (burnt odor type).
Betel nut through above-mentioned processes obtains can directly eat, and need not to order halogen.
Traditional technique forms betel nut by going up " bittern " after pickling, in order to extend the pleasant impression of betel nut, betel nut has added the synthetic batching of chemical element in curing process again, and long-term eating has certain harmful effect to human body.In addition, " bittern " selected on the betel nut shell adds maltose formulated (lime is not the food additive that country allows) by lime, so betel nut of this traditional handicraft preparation, it is that the stimulation degree is strong that people chew the reflection that produces after food, and along with time of chewing lengthens, residual pleasant impression also in the betel nut slag.The betel nut that this traditional handicraft is made is unsound to people's consumption sensation in some sense, in fact, it is by the carrier of betel nut in chewing the food betel nut that people chew the food betel nut, namely pickle " bittern " put after betel nut, when this carrier contacts for the first time as people, the sensation that can produce palpitating speed, uncomfortable in chest, nauseating, vomiting, flushing heating, sweat all over, throat is blocked.And processing method of the present invention, the length by the fragrant technology of boiling and upper table makes betel nut fully tasty rear direct-edible, there is no defects.
Betel nut of the present invention without stewing process method, following advantage is arranged:
1, do not comprise and order the halogen operation, allow betel nut keep natural green and nutritional labeling, betel nut had been kept traditional energetically fragrant and sweet, have again the delicate fragrance flavour of fresh fruit.Often edible Halogen betel nut has alleviated areca-nut brine and nuisance to the infringement in oral cavity.
2, alleviate the heavily flavor of eating the First betel nut, when overcoming people and contacting for the first time, the sensation that can produce palpitating speed, uncomfortable in chest, nauseating, vomiting, flushing heating, sweat all over, throat is blocked.
3, there is no the bittern slag, need not bittern is spued when eating betel nut, taste more convenient, reduce the betel nut residue.
4, betel nut surface clean: technique of the present invention is long because of the fragrant time of upper table, the gelatin on betel nut surface can solidify, so betel nut surface clean, and according to the conventional machining method, upper table is fragrant, and temperature is high again only with two days, and the gelatin on betel nut surface has the situation of thawing, can stick together with other betel nuts, the surface is unclean.
5, general packaged betel nut is when temperature surpasses 35 ℃, and the bittern in packaging bag will outflow, and takes out in the packaging bag when chewing client, easily is stained with on hand bittern, and there is no bittern through the betel nut of PROCESS FOR TREATMENT of the present invention, instant.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1 adopts without stewing process method processing betel nut
Step is as follows:
(1) choosing son: choose that the human body is full, length 42～62 millimeters, diameter 23～35 millimeters, epidermis is dark green, base of a fruit head is intact, the fissureless betel nut of fruit body;
(2) clean: clean the above-mentioned betel nut of choosing with clear water, clean three times, clean to surperficial gray; Wash down rear boiling 90 minutes, then put into drying machine under 85 ℃ dry 40 minutes;
(3) dry: dried 40 minutes;
(4) add water, sweetener, essence and flavoring agent: in the 1KG betel nut, add: 1. water 400g; 2. sweetener: 50 times of honey element 5g, asccharin 6g, protein sugar 8g, ethyl maltol 6g; 3. spices: vanillic aldehyde 4g; 4. essence: LJ6033 ices tangerine oil essence 5g+LJ4031 orange powdered flavor 5g (fresh and sweet odor type);
(5) send out son: the above-mentioned betel nut that adds entry, sweetener, essence and flavoring agent is put into the Digesting stove boiling come out of the stove after 4 hours;
(6) upper table is fragrant: play epidermis perfume (or spice) for betel nut after first the betel nut seed being put into stewing incense burner, the time of upper table perfume (or spice) is: normal temperature two days, 200 ℃ of constant temperature two days were boiled in a covered pot over a slow fire perfume one day for 80 ℃, 20 ℃ one day, 5 ℃ one day, totally seven days; The fragrant material that adds of upper table is: in the 1KG betel nut, add: 1. ethyl maltol 2g; 2. vanillic aldehyde 1g; 3. 50 times of protein sugar 20g; 4. gelatin 5g; 5. water 450g; 6. essence: many fruit juice of LJ3020 orange essence 3g;
(7) cut son: on show to cut son after perfume (or spice);
(8) dry: dried dry rear packing at once 20 minutes.
Through the betel nut that above-mentioned processes obtains, surface clean can directly eat, and need not to order halogen, and betel nut keeps natural green and nutritional labeling, has both kept traditional fragrant and sweet taste energetically, has again the delicate fragrance flavour of fresh fruit.
Embodiment 2 adopts without stewing process method processing betel nut
Step is as follows:
(1) choosing son: choose that the human body is full, length 42～62 millimeters, diameter 23～35 millimeters, epidermis is dark green, base of a fruit head is intact, the fissureless betel nut of fruit body;
(2) clean: clean the above-mentioned betel nut of choosing with clear water, clean three times, clean to surperficial gray; Wash down rear boiling 80 minutes, then put into drying machine under 80 ℃ dry 45 minutes;
(3) dry: dried 45 minutes;
(4) add water, sweetener, essence and flavoring agent: in the 1KG betel nut, add: 1. water 400g; 2. sweetener: 50 times of honey element 5g, asccharin 6g, protein sugar 8g, ethyl maltol 6g; 3. spices: vanillic aldehyde 4g; 4. essence: betel nut main note essence 5g+LJ4341 fresh cream 3g (fragrant and sweet type);
(5) send out son: the above-mentioned betel nut that adds entry, sweetener, essence and flavoring agent is put into the Digesting stove boiling come out of the stove after 3.5 hours;
(6) upper table is fragrant: play epidermis perfume (or spice) for betel nut after first the betel nut seed being put into stewing incense burner, the time of upper table perfume (or spice) is: normal temperature two days, 200 ℃ of constant temperature two days were boiled in a covered pot over a slow fire perfume one day for 80 ℃, 20 ℃ one day, 8 ℃ one day, totally seven days; The fragrant material that adds of upper table is: in the 1KG betel nut, add: 1. ethyl maltol 3g; 2. vanillic aldehyde 1g; 3. 50 times of protein sugar 20g; 4. gelatin 4g; 5. water 500g; 6. essence: LJ3542 sweet corn flavor 3g+LJ6352 butter essence 0.5g (fragrant and sweet type);
(7) cut son: on show to cut son after perfume (or spice);
(8) dry: dried dry rear packing at once 20 minutes.
Through the betel nut that above-mentioned processes obtains, surface clean can directly eat, and need not to order halogen, and betel nut keeps natural green and nutritional labeling, has both kept traditional fragrant and sweet taste energetically, has again the delicate fragrance flavour of fresh fruit.
Embodiment 3 adopts without stewing process method processing betel nut
Step is as follows:
(1) choosing son: choose that the human body is full, length 42～62 millimeters, diameter 23～35 millimeters, epidermis is dark green, base of a fruit head is intact, the fissureless betel nut of fruit body;
(2) clean: clean the above-mentioned betel nut of choosing with clear water, clean three times, clean to surperficial gray; Wash down rear boiling 100 minutes, then put into drying machine under 90 ℃ dry 35 minutes;
(3) dry: dried 35 minutes;
(4) add water, sweetener, essence and flavoring agent: in the 1KG betel nut, add: 1. water 400g; 2. sweetener: 50 times of honey element 5g, asccharin 6g, protein sugar 8g, ethyl maltol 6g; 3. spices: vanillic aldehyde 4g; 4. essence: LJ3338 chocolate mass essence or caffeol essence 5g+LJ6352 butter essence 2g (burnt bitter type);
(5) send out son: the above-mentioned betel nut that adds entry, sweetener, essence and flavoring agent is put into the Digesting stove boiling come out of the stove after 4.5 hours;
(6) upper table is fragrant: play epidermis perfume (or spice) for betel nut after first the betel nut seed being put into stewing incense burner, the time of upper table perfume (or spice) is: normal temperature two days, 200 ℃ of constant temperature two days were boiled in a covered pot over a slow fire perfume one day for 80 ℃, 20 ℃ one day, 4 ℃ one day, totally seven days; The fragrant material that adds of upper table is: in the 1KG betel nut, add: 1. ethyl maltol 2g; 2. vanillic aldehyde 1g; 3. 50 times of protein sugar 20g; 4. gelatin 4g; 5. water 400g; 6. essence: LJ3338 chocolate mass essence 3g+LJ6352 butter essence 0.5g (burnt bitter type);
(7) cut son: on show to cut son after perfume (or spice);
(8) dry: dried dry rear packing at once 20 minutes.
Through the betel nut that above-mentioned processes obtains, surface clean can directly eat, and need not to order halogen, and betel nut keeps natural green and nutritional labeling, has both kept traditional fragrant and sweet taste energetically, has again the delicate fragrance flavour of fresh fruit.
Embodiment 4 adopts without stewing process method processing betel nut
Step is as follows:
(1) choosing son: choose that the human body is full, length 42～62 millimeters, diameter 23～35 millimeters, epidermis is dark green, base of a fruit head is intact, the fissureless betel nut of fruit body;
(2) clean: clean the above-mentioned betel nut of choosing with clear water, clean three times, clean to surperficial gray; Wash down rear boiling 90 minutes, then put into drying machine under 85 ℃ dry 40 minutes;
(3) dry: dried 40 minutes;
(4) add water, sweetener, essence and flavoring agent: in the 1KG betel nut, add: 1. water 400g; 2. sweetener: 50 times of honey element 5g, asccharin 6g, protein sugar 8g, ethyl maltol 6g; 3. spices: vanillic aldehyde 4g; 4. essence: LJ6293 sesame essence 5g+LJ6352 butter essence 2g (burnt odor type).
(5) send out son: the above-mentioned betel nut that adds entry, sweetener, essence and flavoring agent is put into the Digesting stove boiling come out of the stove after 4 hours;
(6) upper table is fragrant: play epidermis perfume (or spice) for betel nut after first the betel nut seed being put into stewing incense burner, the time of upper table perfume (or spice) is: normal temperature two days, 200 ℃ of constant temperature two days were boiled in a covered pot over a slow fire perfume one day for 80 ℃, 20 ℃ one day, 2 ℃ one day, totally seven days; The fragrant material that adds of upper table is: in the 1KG betel nut, add: 1. ethyl maltol 3g; 2. vanillic aldehyde 1g; 3. 50 times of protein sugar 20g; 4. gelatin 5g; 5. water 450g; 6. essence: LJ6293 sesame essence 3g+LJ6352 butter essence 0.5g (burnt odor type);
(7) cut son: on show to cut son after perfume (or spice);
(8) dry: dried dry rear packing at once 20 minutes.
Through the betel nut that above-mentioned processes obtains, surface clean can directly eat, and need not to order halogen, and betel nut keeps natural green and nutritional labeling, has both kept traditional fragrant and sweet taste energetically, has again the delicate fragrance flavour of fresh fruit.
Claims (3)
- A betel nut without stewing process method, it is characterized in that: step is as follows:(1) choosing son: choose that the human body is full, length 42～62 millimeters, diameter 23～35 millimeters, epidermis is dark green, base of a fruit head is intact, the fissureless betel nut of fruit body;(2) clean: clean the above-mentioned betel nut of choosing with clear water, clean three times, clean to surperficial gray; Wash down rear boiling 80～100 minutes, then put into drying machine under 80～90 ℃ dry 35～45 minutes;(3) dry: dried 35～45 minutes;(4) add water, sweetener, essence and flavoring agent;(5) send out son: the above-mentioned betel nut that adds entry, sweetener, essence and flavoring agent is put into the Digesting stove boiling come out of the stove after 3.5～4.5 hours;(6) upper table is fragrant: play epidermis perfume (or spice) for betel nut after first the betel nut seed being put into stewing incense burner, the time of upper table perfume (or spice) is: normal temperature two days, 200 ℃ of constant temperature two days were boiled in a covered pot over a slow fire perfume one day for 80 ℃, 20 ℃ one day, 0～10 ℃ one day, totally seven days;(7) cut son: on show to cut son after perfume (or spice);(8) dry: dried dry rear packing at once 20 minutes.
- A kind of betel nut according to claim 1 without stewing process method, it is characterized in that: in described step (4), concrete composition and the addition of water, sweetener, essence and flavoring agent are: in the 1KG betel nut, add: 1. water 400g; 2. sweetener: 50 times of honey element 5g, asccharin 6g, protein sugar 8g, ethyl maltol 6g; 3. spices: vanillic aldehyde 4g; 4. essence: I:LJ6033 ices tangerine oil essence 5g+LJ4031 orange powdered flavor 5g; Or II:LJ6034 flavoring orange oil essence 5g+LJ6373 peppermint strength oil essence 1g+LJ4020 sweet orange powdered flavor 5g; Or III: betel nut main note essence 5g+LJ4341 fresh cream 3g; Or IV:LJ6545 corn oil essence or LJ3542 sweet corn flavor 5g+LJ6352 butter essence 1g; Or V:LJ3338 chocolate mass essence or caffeol essence 5g+LJ6352 butter essence 2g; Or VI:LJ6293 sesame essence 5g+LJ6352 butter essence 2g.
- A kind of betel nut according to claim 1 without stewing process method, it is characterized in that: in described step (6), fragrant material and the addition that adds of upper table is: in the 1KG betel nut, add: 1. ethyl maltol 2～3g; 2. vanillic aldehyde 1g; 3. 50 times of protein sugar 20g; 4. gelatin 4～5g; 5. water 400～500g; 6. essence: many fruit juice of I:LJ3020 orange essence 3g or crude sweet orange oil essence 3g or ice tangerine oil essence 3g; Or II: betel nut main note essence 3g+LJ6352 butter essence 0.5g; Or III:LJ3542 sweet corn flavor or LJ6545 corn oil essence 3g ,+LJ6352 butter essence 0.5g; Or IV:LJ3338 chocolate mass essence or caffeol essence 3g ,+LJ6352 butter essence 0.5g; Or V:LJ6293 sesame essence 3g+LJ6352 butter essence 0.5g.
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| CN104814405A (en) * | 2015-05-13 | 2015-08-05 | 琼州学院 | Pungent functional areca-nut food and preparation method thereof |
| CN104982856A (en) * | 2015-06-23 | 2015-10-21 | 湖南皇爷食品有限公司 | Areca nut ultrahigh-pressure quick water restoration technology |
| CN105105035A (en) * | 2015-08-12 | 2015-12-02 | 海南省农业科学院农产品加工设计研究所 | Manufacturing method for fibrosis betel nuts |
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| CN107744114A (en) * | 2017-10-10 | 2018-03-02 | 益阳九闻食品有限公司 | Healthy Chinese olive betel nut preparation method |
| CN109744498A (en) * | 2019-01-31 | 2019-05-14 | 安徽仙奇生物工程技术有限公司 | A kind of quick-fried pearl betel nut increasing flavor |
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| CN112690419A (en) * | 2020-12-11 | 2021-04-23 | 湖南口味王集团有限责任公司 | Betel nut hot seed hanging method |
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| CN104187527B (en) * | 2014-07-17 | 2016-05-04 | 湖南皇爷食品有限公司 | A kind of areca-nut brine and manufacture craft thereof |
| CN104187527A (en) * | 2014-07-17 | 2014-12-10 | 湖南皇爷食品有限公司 | Betel nut brine and preparation technology thereof |
| CN104397617A (en) * | 2014-11-24 | 2015-03-11 | 华中农业大学 | Preparation method of areca catechu leisure food |
| CN104397617B (en) * | 2014-11-24 | 2017-05-10 | 华中农业大学 | Preparation method of areca catechu leisure food |
| CN104814405A (en) * | 2015-05-13 | 2015-08-05 | 琼州学院 | Pungent functional areca-nut food and preparation method thereof |
| CN104982856B (en) * | 2015-06-23 | 2018-11-09 | 湖南皇爷食品有限公司 | A kind of quick hair technique processed of betel nut super-pressure |
| CN104982856A (en) * | 2015-06-23 | 2015-10-21 | 湖南皇爷食品有限公司 | Areca nut ultrahigh-pressure quick water restoration technology |
| CN105105035A (en) * | 2015-08-12 | 2015-12-02 | 海南省农业科学院农产品加工设计研究所 | Manufacturing method for fibrosis betel nuts |
| CN106174168A (en) * | 2016-07-03 | 2016-12-07 | 湖南品上王食品集团股份有限公司 | A kind of processing technology of Semen Arecae without salt |
| CN107744114A (en) * | 2017-10-10 | 2018-03-02 | 益阳九闻食品有限公司 | Healthy Chinese olive betel nut preparation method |
| CN109744498A (en) * | 2019-01-31 | 2019-05-14 | 安徽仙奇生物工程技术有限公司 | A kind of quick-fried pearl betel nut increasing flavor |
| 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 |
| CN112690419A (en) * | 2020-12-11 | 2021-04-23 | 湖南口味王集团有限责任公司 | Betel nut hot seed hanging method |
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| CN103169031B (en) | 2014-12-10 |
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