Betel nut is native to Malaysia and is widely cultivated in tropical Asia and is a very popular snack. Baixin betel nut dryer can be divided into multiple drying stages, drying fresh betel nuts at medium and low temperature to make betel nuts drier. Dried betel nut will not change any of its nutritional value. The fragrance of betel nut is preserved, and the taste is better.

Wash and boil the betel nut, then pile it on a tray 20-30cm high, and put it in the dryer.

In the first stage, set the temperature to 65°C gradually and maintain it for 20-24 hours.

In the second stage, the betel nuts are screened, big and small fruits are sorted out, and the big fruits are placed at the bottom of the drying room for 20-24 hours.

The fourth stage: cooling down to about 55°C, drying time for 30 hours, so that the weight of the fruit is reduced to 25%-30% of the weight of the fresh fruit, and the dried fruit is ready.