CN110973512A - Preparation method of betel nut substitute - Google Patents
Preparation method of betel nut substitute Download PDFInfo
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- CN110973512A CN110973512A CN201911308168.8A CN201911308168A CN110973512A CN 110973512 A CN110973512 A CN 110973512A CN 201911308168 A CN201911308168 A CN 201911308168A CN 110973512 A CN110973512 A CN 110973512A
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- Prior art keywords
- betel nut
- water
- food material
- meat food
- pickling
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 53
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 78
- 235000013305 food Nutrition 0.000 claims abstract description 70
- 239000000463 material Substances 0.000 claims abstract description 63
- 238000005554 pickling Methods 0.000 claims abstract description 45
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 238000002791 soaking Methods 0.000 claims abstract description 37
- 241000202755 Areca Species 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 210000003205 muscle Anatomy 0.000 claims description 32
- 210000002435 tendon Anatomy 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical group OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000008180 Piper betle Nutrition 0.000 claims description 8
- 240000008154 Piper betle Species 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Chemical group 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000004310 lactic acid Chemical group 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 235000015177 dried meat Nutrition 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims 2
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims 1
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 210000000214 mouth Anatomy 0.000 abstract description 4
- 238000005086 pumping Methods 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000007605 air drying Methods 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 206010023825 Laryngeal cancer Diseases 0.000 description 1
- 206010030155 Oesophageal carcinoma Diseases 0.000 description 1
- 208000009565 Pharyngeal Neoplasms Diseases 0.000 description 1
- 206010034811 Pharyngeal cancer Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 201000004101 esophageal cancer Diseases 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 206010023841 laryngeal neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of an areca substitute, which comprises the following steps: a: preparing an areca extract; b: preparing food materials: rinsing with clear water, soaking in alkaline water, vacuum soaking, soaking in acid water, adding alcohol into water, decocting, vacuum-pumping and draining, and cutting into blocks along the direction of food material fiber; c: pickling and seasoning food materials: (1) adding water and flavoring into the Arecae semen extract, and stirring to obtain Arecae semen pickling solution; (2) pickling meat food materials cut into blocks by using the betel nut pickling liquid; d: drying; e: and (6) shaping. According to the method, the meat food material is cut into blocks along the direction of food material fibers, and the betel nut pickling liquid is directly pickled in the block meat food material, so that the appearance, chewing taste and flavor of the prepared betel nut substitute are closer to those of an original betel nut or a secondary betel nut product, and the damage of the traditional betel nut to the oral cavity and teeth is avoided; the treatment of the meat food material can completely remove the original fishy smell.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of preparation of betel nut substitute food, in particular to a preparation method of an betel nut substitute.
[ background of the invention ]
The areca is an important traditional Chinese medicine, fruits are also used as chewing hobbies in partial areas, and are widely eaten in Hunan, Hainan and Taiwan areas of China, flavored dry areca fruits are mainly eaten in Hunan, and fresh areca fruits are eaten in Hainan and Taiwan areas. Betel nut is mainly chewed, and a person chewed can feel obvious fever, sweating and excitation. Due to the characteristics of areca nuts and chewing habits thereof, the areca fiber can physically damage oral cavities and teeth, and irritant substances such as shell powder, menthol and the like are usually added during chewing, so that the damage can be deepened, the medical community has found that the areca is obviously related to pharyngeal cancer, laryngeal cancer, esophageal cancer and the like, and the areca is listed as a category 1 carcinogen in a carcinogen list by international cancer research organization of world health organization at present.
In order to solve the above problems, betel nut-flavored foods have been developed to enable consumers to feel the taste of betel nuts and to solve the problem of damage to the oral cavity to a certain extent. However, the existing betel nut flavor food has larger difference with betel nuts, does not have tissue fiber taste of the betel nuts, can be chewed quickly and is short in experience time and poor in experience feeling.
In order to solve the problems, a new technical scheme is provided.
[ summary of the invention ]
The invention provides a preparation method of an areca substitute aiming at the defects of the prior art.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing meat food materials with clear water;
(2) soaking the rinsed meat food material in alkaline water;
(3) putting meat food materials into clear water for vacuum soaking;
(4) soaking the meat food material after vacuum soaking in acid water;
(5) adding the soaked meat food material into water, adding alcohol into the water, decocting for a certain time, and taking out;
(6) vacuumizing and draining the fished meat food material;
(7) cutting meat food into blocks along the direction of food fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) pickling meat food materials cut into blocks by using the betel nut pickling liquid;
d: and (3) drying: drying the pickled meat food material;
e: shaping: processing the dried meat food material into half-betel nut shape to obtain betel nut substitute.
In a further improvement, the meat food material is animal muscle and/or tendon.
In a further improvement, the alkaline water soaked in the step B is edible alkali or baking soda.
In a further improvement, the acid water soaked in vacuum in step B is a blend of acetic acid, lactic acid, citric acid or malic acid and water.
In a further improvement, the temperature of the clean water soaked in vacuum in the step B is less than or equal to 60 ℃.
In a further improvement scheme, the mass fraction of the alcohol added to the meat food material soaked in the step B is 5-20% when the meat food material is boiled.
In a further improvement scheme, the meat food materials cut into blocks in the step C are placed into the betel nut pickling liquid for soaking, pickling and flavoring, and the pickling time is 5-24 hours.
In a further improvement scheme, the meat food materials cut into blocks and the betel nut pickling liquid are added in the step C, and rolling and kneading are carried out for pickling for 30-120 min.
In a further improvement scheme, an injection type pickling method is adopted in the step C, and betel nut pickling liquid is injected into the massive meat food materials.
In a further improvement, the drying in step D is air drying or oven drying.
In a further improvement, in the step a, the betel nut extract is obtained by crushing, puffing under high pressure, adding water, grinding, filtering and concentrating fresh betel nuts, and finally drying to obtain the betel nut extract, wherein the drying is vacuum drying or spray drying.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the meat food material is cut into blocks along the direction of food material fiber, so that the appearance and chewing taste of the prepared betel nut substitute are closer to those of the betel nut substitute, and the betel nut substitute is more suitable for original betel nuts or secondary betel nut products; the betel nut pickling liquid prepared from the betel nut extracting solution, water and seasonings is directly pickled in the blocky meat food material, the characteristic flavor of the traditional betel nut raw fruit and secondary products thereof is reserved, the sweating and exciting effects of the betel nut raw fruit are reserved, the traditional betel nut does not harm the oral cavity and teeth, no residue is left when the betel nut is eaten, and the betel nut pickling liquid is more environment-friendly; secondly, the meat food materials are treated by the steps of rinsing, vacuum soaking in salt water, vacuum soaking in warm water, boiling, vacuumizing and draining and the like, so that the original fishy smell of the meat food materials can be thoroughly removed, and the betel nut flavor can be perfectly maintained after the meat food materials are pickled.
The present invention will be described in further detail with reference to specific embodiments below:
[ detailed description ] embodiments
The advantages and features of the present invention will become more apparent from the following description of the embodiments of the invention given by way of example. These examples are illustrative only and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
Example one
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal muscle with clear water;
(2) soaking the rinsed animal muscle in edible alkali;
(3) placing animal muscle in clear water for vacuum soaking, wherein the temperature of the clear water is 50 ℃;
(4) soaking the animal muscle after vacuum soaking in acid water, wherein the acid water is a concoction of acetic acid and water;
(5) adding the soaked animal muscle into water, adding 20% alcohol by mass into the water, decocting for 1h, and taking out;
(6) vacuumizing the fished animal muscle for draining;
(7) cutting animal muscle into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) putting the animal muscle cut into blocks into the betel nut pickling liquid, soaking, pickling and flavoring, wherein the pickling time is 10 hours;
d: and (3) drying: air-drying the pickled animal muscle;
e: shaping: processing dried animal muscle into half-betel nut shape to obtain substitute of betel nut.
Example two
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal muscle with clear water;
(2) soaking the rinsed animal muscle in baking soda;
(3) placing animal muscle in clear water for vacuum soaking, wherein the temperature of the clear water is 40 ℃;
(4) soaking the animal muscle after vacuum soaking in acid water, wherein the acid water is a blend of lactic acid and water;
(5) adding the soaked animal muscle into water, adding 15% alcohol by mass into the water, decocting for 1.5h, and taking out;
(6) vacuumizing the fished animal muscle for draining;
(7) cutting animal muscle into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) adding the animal muscle cut into blocks and Arecae semen pickling solution, rolling and pickling for 60 min;
d: and (3) drying: drying the pickled animal muscle;
e: shaping: processing dried animal muscle into half-betel nut shape to obtain substitute of betel nut.
EXAMPLE III
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal muscle with clear water;
(2) soaking the rinsed animal muscle in edible alkali;
(3) placing animal muscle in clear water for vacuum soaking, wherein the temperature of the clear water is 30 ℃;
(4) soaking the animal muscle after vacuum soaking in acid water, wherein the acid water is a blend of citric acid and water;
(5) adding the soaked animal muscle into water, adding 5% alcohol by mass into the water, decocting for 2h, and taking out;
(6) vacuumizing the fished animal muscle for draining;
(7) cutting animal muscle into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) injecting areca-nut pickling liquid into blocky animal muscles by adopting an injection type pickling method;
d: and (3) drying: drying the pickled animal muscle;
e: shaping: processing dried animal muscle into half-betel nut shape to obtain substitute of betel nut.
Example four
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal tendons and bones with clear water;
(2) soaking the rinsed animal tendon in edible alkali;
(3) placing the animal tendon in clear water for vacuum soaking, wherein the temperature of the clear water is 50 ℃;
(4) soaking the animal tendon after vacuum soaking in acid water, wherein the acid water is a concoction of acetic acid and water;
(5) adding the soaked animal tendons into water, adding 20% alcohol by mass into the water, decocting for 1h, and taking out;
(6) vacuumizing the fished animal tendon for draining;
(7) cutting animal tendons into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) putting the blocky animal tendon into the betel nut pickling liquid, soaking, pickling and flavoring for 20 h;
d: and (3) drying: air-drying the pickled animal tendons;
e: shaping: processing dried animal tendon into half-betel nut shape to obtain substitute of betel nut.
EXAMPLE five
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal tendons and bones with clear water;
(2) soaking the rinsed animal tendon in sodium bicarbonate;
(3) placing the animal tendon in clear water for vacuum soaking, wherein the temperature of the clear water is 60 ℃;
(4) soaking the animal tendon after vacuum soaking in acid water, wherein the acid water is a blend of malic acid and water;
(5) adding the soaked animal tendons into water, adding 10% alcohol by mass into the water, decocting for 1.5h, and taking out;
(6) vacuumizing the fished animal tendon for draining;
(7) cutting animal tendons into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) adding the cut animal tendon into the betel nut pickling liquid, rolling and kneading for pickling for 120 min;
d: and (3) drying: air-drying the pickled animal tendons;
e: shaping: processing dried animal tendon into half-betel nut shape to obtain substitute of betel nut.
In the above embodiments, the betel nut extract is prepared by the following method: the method comprises the steps of crushing fresh betel nuts, puffing under high pressure, adding water, grinding, filtering and concentrating to obtain an betel nut extracting solution, and finally drying to obtain an betel nut extract, wherein the drying is vacuum drying or spray drying.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made herein without departing from the principles and spirit of the invention as defined by the appended claims. Therefore, the detailed description of the embodiments of the present disclosure is to be construed as merely illustrative, and not limitative of the remainder of the disclosure, but rather to limit the scope of the disclosure to the full extent set forth in the appended claims.
Claims (10)
1. The preparation method of the betel nut substitute is characterized by comprising the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing meat food materials with clear water;
(2) soaking the rinsed meat food material in alkaline water;
(3) putting meat food materials into clear water for vacuum soaking;
(4) soaking the meat food material after vacuum soaking in acid water;
(5) adding the soaked meat food material into water, adding alcohol into the water, decocting for a certain time, and taking out;
(6) vacuumizing and draining the fished meat food material;
(7) cutting meat food into blocks along the direction of food fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) pickling meat food materials cut into blocks by using the betel nut pickling liquid;
d: and (3) drying: drying the pickled meat food material;
e: shaping: processing the dried meat food material into half-betel nut shape to obtain betel nut substitute.
2. The method of claim 1, wherein the meat food material is animal muscle and/or tendon.
3. The method for preparing areca substitute according to claim 1, wherein the alkaline water soaked in step B is edible alkali or baking soda.
4. The method according to claim 1, wherein the acid water soaked in vacuum in step B is acetic acid, lactic acid, citric acid or mixture of malic acid and water.
5. The method according to claim 1, wherein the temperature of the clean water for vacuum soaking in step B is less than or equal to 60 ℃.
6. The method for preparing betel nut substitute according to claim 1, wherein the mass fraction of the alcohol added to the meat food material soaked in the step B is 5-20% when the meat food material is cooked.
7. The method for preparing betel nut substitute according to claim 1, wherein the meat-based food material cut into pieces is soaked in the betel nut pickling solution in the step C, and is pickled and flavored for 5-24 hours.
8. The method for preparing the substitute of betel nut as claimed in claim 1, wherein the meat food material cut into pieces and the betel nut pickling solution are added in the step C, and the mixture is kneaded and pickled for 30-120 min.
9. The method as claimed in claim 1, wherein the betel nut marinade is injected into the meat-based food material in a block form by using an injection marinade in step C.
10. The method according to claim 1, wherein the extract of betel nut is obtained by crushing fresh betel nuts, puffing under high pressure, grinding with water, filtering, concentrating, and drying, wherein the drying is vacuum drying or spray drying.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868867A (en) * | 2021-01-22 | 2021-06-01 | 海南热带海洋学院 | Sugarcane chewing bar capable of replacing betel nut and preparation method thereof |
| CN115226849A (en) * | 2022-07-20 | 2022-10-25 | 湖南中医药大学 | Areca nut substitute and preparation method thereof |
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| CN106616462A (en) * | 2016-12-26 | 2017-05-10 | 江西煌上煌集团食品股份有限公司 | Preparation method of duck meat with betel nuts |
| CN107183636A (en) * | 2017-07-04 | 2017-09-22 | 广东广益科技实业有限公司 | A kind of betel nut substitute and preparation method thereof |
| CN108606262A (en) * | 2018-04-27 | 2018-10-02 | 湖南口味王集团有限责任公司 | A kind of betel nut flavor jerky and preparation method thereof |
| CN108669473A (en) * | 2018-03-22 | 2018-10-19 | 山东如康清真食品有限公司 | A kind of preparation process of freeze-dried beef instant food |
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2019
- 2019-12-18 CN CN201911308168.8A patent/CN110973512A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190640A (en) * | 2013-03-29 | 2013-07-10 | 湖南农业大学 | Preparation method of betel-nut-flavor jerky |
| CN106616462A (en) * | 2016-12-26 | 2017-05-10 | 江西煌上煌集团食品股份有限公司 | Preparation method of duck meat with betel nuts |
| CN107183636A (en) * | 2017-07-04 | 2017-09-22 | 广东广益科技实业有限公司 | A kind of betel nut substitute and preparation method thereof |
| CN108669473A (en) * | 2018-03-22 | 2018-10-19 | 山东如康清真食品有限公司 | A kind of preparation process of freeze-dried beef instant food |
| CN108606262A (en) * | 2018-04-27 | 2018-10-02 | 湖南口味王集团有限责任公司 | A kind of betel nut flavor jerky and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868867A (en) * | 2021-01-22 | 2021-06-01 | 海南热带海洋学院 | Sugarcane chewing bar capable of replacing betel nut and preparation method thereof |
| CN115226849A (en) * | 2022-07-20 | 2022-10-25 | 湖南中医药大学 | Areca nut substitute and preparation method thereof |
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