TWM611793U - Dried fruit of seedless betel nut - Google Patents

Abstract

A kind of seedless betel nut dried fruit, comprising a skin part, a pulp part, an opening part and a seasoning. The outer skin is dried and softened to form a dry flat and wrinkled ring. The pulp part is dried and softened to soften its tissue, and the pulp part is formed inside the ring-shaped outer skin part. The opening part is located at the upper end of the outer skin part and the pulp part, and extends inwardly toward the pulp part. The seasoning is tasted in the pulp part after the feeding process.

Description

Seedless betel nut dried fruit

This creation relates to a kind of agricultural food, in particular to a seedless betel nut dried method and finished products that remove the pit and maintain the integrity of the appearance.

According to medical records, it is pointed out that betel nut has the effects of digestion, stomach invigoration, deworming, miasma, and antidiarrheal. It can be seen that eating betel nut in moderation does have certain benefits for the body.

However, the general way of eating betel nut is divided into Hunan-style cooked eating method and Taiwanese-style raw eating method. The so-called Hunan (Hunan-style) cooked eating method used the betel nut to be cooked in lye first, and then roasted and dried by fire. , The shelf life can be extended. At present, most of them are imported from tropical regions such as Hainan Island, Thailand and Taiwan. The way of eating is divided into two types: dry shell and processing, with the latter being more. Dry shell betel nuts are chewed and eaten directly, while processed betel nuts are soaked and toasted and then topped with caramel. There are even sesame, osmanthus, mint, cream and other flavors. The most common way to eat in Taiwan at present is to split betel nut with a piece of water chestnut and some lime and other condiments in the middle. The other is to coat the water chestnut leaves with lime and then wrap the betel nut instead of the water chestnut. However, because For table-top eating, red juice must be spit out, which causes unsightly, unsanitary, environmental damage and pollution. This has always been one of the reasons why people are distressed and disliked.

For the existing dry shell betel nut, although it can avoid spitting out red juice and causing unsightly, the dry shell betel nut has not removed the inner core of the fruit, and the core becomes harder after drying, so when biting, You have to have a good mouth to make it easy to eat. The taste is quite good. difference.

For this reason, another dry shell betel nut currently on the market in mainland China is to boil the dry shell betel nut to slightly soften it, then manually cut it in half, and then apply it after the hard core in the center is dug out one by one. There are various flavors of sauces, but the sauce only covers the surface of the dry shell betel nut, and the sauce cannot penetrate into the inside. Therefore, the dry shell betel nut coated with the sauce does not have a good edible flavor and cannot be integrated with the betel nut. Its own taste and flavor will affect the willingness to chew. Secondly, the processing method of manually cutting one by one, the processing speed is slow, and the cost is high, which cannot achieve mass production benefits. More importantly, the dry cutting after cutting Shell betel nuts also cannot maintain the complete appearance of the original granular betel nuts, which reduces the willingness of chewers to buy.

The creation of the seedless betel nut is the seedless and soft dried betel nut. The texture is soft and chewy. In addition to being easy to chew, the condiment has been immersed in the outer skin and pulp part, and the betel nut is combined with the condiment. The flavor of the fruit itself makes the dried seedless betel nut have a good chewing flavor and more chewy.

This creation of seedless betel nut dried fruit uses the fluid pressure of air or water injection to quickly force the dried and softened pits out of the pulp to achieve the function of rapid pitting and mass production. The focus is on It can maintain the integrity of the appearance of granular betel nut.

Therefore, the seedless betel nut dried fruit proposed by this creation includes a skin part, a pulp part, an opening part and a seasoning. The outer skin is dried and softened to form a dry flat and wrinkled ring. The pulp part is dried and softened to soften its tissue, and the pulp part is formed inside the ring-shaped outer skin part. The opening part is located at the upper end of the outer skin part and the pulp part, and extends inwardly toward the pulp part. The seasoning is tasted in the pulp part after the feeding process.

According to the above-mentioned dried seedless betel nut, the opening of the seedless betel nut is formed after core removal, and the seedless betel nut is formed with an opening Department of connected nuclear pores.

According to the above-mentioned dried betel nut of the present creation, it further includes a second condiment, which is filled into the core hole through the opening and enters the pulp portion.

According to the above-mentioned dried seedless betel nut, the condiments of the seedless betel nut are licorice, mint, plum powder, Chinese medicinal materials, powdered sugar, chocolate, strawberry powder, matcha powder, salt, honey, chili powder , One of the vegetable and fruit powder or a combination of more than one.

According to the seedless betel nut dried fruit of the above creation, the outer skin part and the pulp part are both softened by high-pressure cooking.

According to the above-mentioned dried seedless betel nut of the present creation, the dried seedless betel nut is punched on the upper end of the pulp portion through a fluid pressure so as to break through an upper epidermis of the pulp portion to form the opening.

According to the seedless betel nut dried fruit of the above creation, the skin part and the pulp part are dried at high temperature to remove the water.

According to the above-mentioned dried betel nut of this creation, the condiment is used to infiltrate the tissues of the skin part and the pulp part by using a high pressure method.

To sum up, this creation of seedless betel nut dried fruit, through high-pressure cooking, makes the seedless and soft dried betel nut soft and chewy for eating, and the condiment has been immersed in the outer skin and pulp part, through the condiment Combined with the flavor of the betel nut, the dried seedless betel nut has a better chewing flavor and more chewy. In addition, this creation uses the fluid pressure of air or water jets to quickly force the dried and softened pits out of the pulp to achieve rapid pitting, in addition to the purpose and effect of rapid production and mass production. , And most importantly, it can maintain the integrity of the granular betel nut appearance.

10: Seedless betel nut dried fruit

11: Outer skin

12: Pulp Department

121: Upper epidermal part

13: Opening

14: Condiments

15: nuclear pore

16: fruit core

17: Second condiment

18: pedicle

20: Seedless betel nut dried fruit

30: fluid pressure

100: Betel nut green fruit

[Figure 1] is a cross-sectional view of the first preferred embodiment of the seedless betel nut dried fruit of the present creation.

[Figure 2] is a schematic diagram illustrating the de-nucleation treatment with a fluid medium.

[Fig. 3] is a schematic diagram illustrating the process of separating the core from the pulp part.

[Figure 4] is a cross-sectional view of the second preferred embodiment of the creation of seedless betel nut dried fruit.

[Figure 5] is a schematic diagram illustrating the appearance of betel nuts.

Referring to [Figure 1], the first preferred embodiment of the seedless betel nut dried fruit of the present creation, the seedless betel nut dried fruit 10 includes a skin part 11, a pulp part 12, an opening part 13, and a condiment 14 .

The outer skin portion 11 is dried and softened to form a dry flat and wrinkled ring.

The pulp portion 12 undergoes drying treatment and softening treatment to soften its tissue, and the pulp portion 12 is formed inside the ring-shaped outer skin portion 11. In addition, the skin portion 11 and the pulp portion 12 are dried at a high temperature to remove their moisture. Moreover, the outer skin portion 11 and the pulp portion 12 are both softened by high-pressure cooking.

The opening 13 is located at the upper ends of the outer skin portion 11 and the pulp portion 12 and extends inwardly toward the pulp portion 12. The opening 13 of the seedless betel nut fruit 10 is formed after core removal, and the seedless betel nut fruit 10 is formed with a core hole 15 communicating with the opening 13. Referring to [Figure 2] and [Figure 3], in this embodiment, the seedless betel nut fruit 10 is punched on the upper end of the pulp portion 12 through a fluid pressure 20, so as to break through the soft upper skin of the pulp portion 12 The opening 13 is formed by the part 121. When operating, when external pressure breaks through the upper skin part 121 and enters the core hole 15, the pressure inside the core hole 15 forms an internal pressure on a fruit core 16, thereby reducing The fruit core 16 originally in the core hole 15 is punched out from the core hole 15 (as shown by the dashed arrow in FIG. 3) to form the seedless soft betel nut 10. The above-mentioned fluid medium 30 can be a high-pressure water jet, or a pressurized air, through which fluids such as high-pressure water jet or pressurized air The function of the medium 20 can achieve the purpose and effect of rapid nucleation.

The condiment 14 is flavored in the tissues of the skin portion 11 and the pulp portion 12 after the feeding process. In this embodiment, a high-pressure dipping method is used to allow the condiment 14 to penetrate into the tissues of the skin portion 11 and the pulp portion 12. In this embodiment, the condiment 14 of the seedless betel nut 10 is one of licorice, mint, plum powder, Chinese medicinal materials, powdered sugar, chocolate, strawberry powder, matcha powder, salt, honey, chili powder, and fruit and vegetable powder Or a combination of more than one kind.

Referring to [Figure 4], the second preferred embodiment of the seedless betel nut dried fruit of the present creation, the seedless betel nut dried fruit 20 includes a skin part 11, a pulp part 12, an opening part 13, and a condiment 14. And a second condiment 17. The detailed structures of the skin portion 11, the pulp portion 12, the opening portion 13 and the condiment 14 are the same as those of the above-mentioned first embodiment. The feature of the second embodiment is that the second condiment 17 passes through the opening. The part 13 is filled in the core hole 15 and enters the pulp part 12 to further increase the flavor of the seedless betel nut dried fruit 20. At the same time, it can be changed according to different eating habits, cultures or different preferences. The edible flavor of betel nut dried fruit 20. In [FIG. 4], it is shown that the condiment 17 is infiltrated into the outer skin portion 11 and the pulp portion 12, and the condiment 17 is filled into the core hole 15 to enter the pulp portion 12 at the same time. In practice, high-pressure feeding or filling can be used, and one or two can be used arbitrarily, and any of the feeding treatment methods can be selected according to the characteristics of the seasoning.

To summarize the above, in this creation, the seedless and soft dried betel nut is soft and chewy in eating through the high-pressure cooking method, and it is easy to chew, and the condiment has been immersed in the outer skin and the pulp, and is seasoned. The product combines the flavor of the betel nut fruit to make the dried seedless betel nut more chewy and chewy. In addition, this creation uses the fluid pressure of air or water jets to quickly force the dried and softened pits out of the pulp to achieve rapid pitting, so in addition to the purpose of rapid production and mass production And efficacy, and most importantly, it can maintain the integrity of the appearance of the granular betel nut.

It is worth mentioning that in this creation, as shown in [Figure 5], the seedless betel nut Dried fruit is made by taking a betel nut green fruit 100 and undergoing processing procedures such as drying, softening, core removal, and feeding. Before the aforementioned processing procedure, a stalk 18 needs to be removed in advance, so that the original stalk 18 should be removed. The covered upper epidermal part 121 is exposed to the outside, as shown in [Figure 2].

The above are only a few preferred embodiments of this creation, and should not be used to limit the scope of implementation of this creation, that is, simple equivalent changes and modifications made in accordance with the scope of patent application and description of the invention in this creation, All should still fall within the scope of this creation patent.

10: Seedless betel nut dried fruit

11: Outer skin

12: Pulp Department

13: Opening

14: Condiments

15: nuclear pore

Claims (8)

A kind of seedless betel nut dried fruit, comprising: a skin part, after drying and softening treatment to form a dry flat and wrinkled ring; a pulp part, after drying and softening treatment to make its tissue softened, and The pulp portion is formed on the inner side of the annular skin portion; an opening is located at the upper ends of the skin portion and the pulp portion and extends inwardly toward the pulp portion; a condiment that tastes the pulp after being processed Department. The dried seedless betel nut according to claim 1, wherein the opening of the dried seedless betel nut is formed after core removal, and the dried seedless betel nut is formed with a core communicating with the opening hole. The seedless betel nut dried fruit according to claim 1, further comprising a second condiment, and the second condiment is filled into the core hole through the opening and enters the pulp portion. The dried seedless areca nut according to claim 1, wherein the condiments of the dried betel nut are licorice, mint, plum powder, Chinese medicinal materials, powdered sugar, chocolate, strawberry powder, matcha powder, salt, honey, One of chili powder and fruit and vegetable powder or a combination of more than one. The seedless betel nut dried fruit according to claim 1, wherein the outer skin part and the pulp part are both softened by high-pressure cooking. The seedless betel nut of claim 2, wherein the seedless betel nut is punched on the upper end of the pulp portion through a fluid pressure, so as to break through an upper epidermis of the pulp portion to form the opening. The dried seedless betel nut according to claim 1, wherein the outer skin part and the pulp part are dried at a high temperature to remove water. The seedless betel nut dried fruit according to claim 1, wherein the condiment is penetrated into the tissues of the outer skin part and the pulp part by using a high-pressure dipping method.

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