How should betel nut be processed?

Areca nut: firstly, dry the ripe fruit in the sun for 2-3 days, then bake it in the oven for 7- 10 days, and turn it over every 2-3 days 1 time to make it evenly heated. When the peel is black, take it out, cool it, break it with a hammer or cut it open with a knife, take out the seeds and dry them in the sun, which is the traditional Chinese medicine commodity betel nut.

Peel: Take out the peel of betel nut, loosen it with a hammer, and dry it in the sun to make it become the peel of betel nut.

Yu Lang: Sun the ripe fruit for 1 ~ 2 days, then slowly dry it in an oven with firewood for about 7 ~ 10 days, take it out and cool it, crack the peel with a small hammer and take it out, and then sun it for 1 ~ 2 days to get the product. Generally speaking, 100 kg of fresh fruit can be processed into 17 ~ 19 kg.

Sun-drying with a hammer: remove the branches from the picked olives, then put them in a pot and add water to boil for 30 minutes, then take them out and dry them, and then put them in an oven and bake them with wet wood and slow fire. Bake for about 2 ~ 3 days, turn it once and turn it twice in a row. Bake for about 8 ~ 10 days, and insert the stick into the bottom layer from above. If it is inserted, the bottom layer is dry. Take it out as a hammer at this time. The characteristics of the baked dry hammer are that the fruit base does not fall off, the two ends are not fluffy, the dark brown is shiny and the shaking sound is loud. Generally speaking, 100 kg of fresh fruit can be dried into 20 ~ 25 kg.

Betel nut flower: dry unopened male flower, preferably khaki or light brown.