Through investigation and research on betel nut processing enterprises, it was found that the betel nut processing processes of each enterprise are similar, with basically the same process steps, but different process parameters and operational details. The basic process flow can be summarized as shown in Figure 1.

Picture1： Basic Process Flow of Betel Nut Processing

At present, large-scale enterprises in the industry have basically achieved full automation of the seed cutting process, and most leading enterprises can achieve automation of all processes except for the core.

(1) Seed selection: After the dried betel nut enters the factory, it is selected and graded according to the factory's production requirements during actual production. Separate the seeds with different grain thicknesses, smooth and semi smooth heads, and different sizes, and select rotten and moldy seeds. This process directly affects the quality of betel nut products.

(2) Wash seeds: Wash the dried betel nut and soak it thoroughly. There are generally three cleaning methods: boiling, cold soaking, and soaking.

(3) Boiling seeds: Boil the cleaned dried areca nuts to remove acidity.

(4) Steaming seeds: Through high-temperature and high-pressure treatment, the betel nut fibers are softened while undergoing sterilization.

(5) Seeding: Place the betel nut in the prepared liquid to remove any impurities and prepare the base flavor. This process directly affects the flavor and taste of betel nut.

(6) Baking seeds: The moisture content in betel nuts is controlled through the baking of a large seed baking machine, in order to facilitate the preservation and storage of betel nuts. Generally, it is divided into baked seeds of dried fruits and roasted seeds after processing.

(7) Marinated seeds: also known as braised aroma, secondary seasoning to increase the mellow aroma of the fruit shell.

(8) Gluing: Adding betel nut to betel nut polish to polish the outer surface of the fruit shell, increasing brightness, and overall improving the sensory quality of betel nut food, is an innovation in modern betel nut processing.

(9) Seed cutting: Cut the selected betel nuts into slices according to the requirements. According to the shape and individual size of betel nut, it can be divided into "split seed" and "triple seed".

(10) Peeling: Picking out the cut betel nut kernels, mainly done by hand.

(11) Bittern: Add the prepared brine to the core of the cut betel nut slices and season three times to increase the coolness.

(12) Drying seeds: Solidify the brine and adjust the moisture content of the product.

(13) Packaging: Package according to product specifications and release after passing inspection.