Method of making a black-ginseng and a condensed black-ginseng and a black-ginseng preserved in honey

A manufacturing method and concentrate technology, which can be applied to medical preparations containing active ingredients, food preparation, pharmaceutical formulas, etc., can solve the problems that the water content of the ginseng body exceeds the standard, and the manufacturing method is difficult to improve the taste and aroma of sugar-soaked ginseng. , to achieve the effect of preventing damage

Inactive Publication Date: 2009-05-27
李仲元
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Problems solved by technology

However, when the drying process is performed according to the dry state of the ginseng root, the water content of the ginseng body will exceed the standard
[0005] And a fundamental problem of the prior art is that its invariable manufacturing method is difficult to improve the taste and fragrance of sugar-soaked ginseng

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0068] The manufacturing method of black ginseng is as follows.

[0069] 1. The first process: washing raw materials

[0070] Using unprocessed ginseng as raw material, wash it with water without damaging its original shape and without losing its ingredients. Utilize clear water to clean the impurities adhering to the skin of the raw material. At this time, if the ginseng is washed too much, the raw materials will be partially peeled off, the active ingredients will be lost and the quality will be lowered, so it is necessary to wash carefully.

[0071] After washing, since there may be some changes in the predetermined time and temperature range in the subsequent manufacturing process according to the quality, thickness and state of each part of the raw material, it is necessary to choose various types of washing machine according to the quality and state of the raw material. For raw materials, the principle should be to maintain the original shape at this time, but if you t...

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Abstract

Disclosed are methods for manufacturing black ginseng, black ginseng extracts, and honey-soaked black ginseng confectionary, featuring conducting nine rounds of a maturing process subsequent to a steaming process, without a drying process therebetween. The black ginseng products can be commercially favorable commodities competing with conventional ginseng and red ginseng products, and have an excellent taste and flavor for persons of all ages all over the world, in addition to being healthful for the body.

Description

technical field [0001] The invention relates to a method for manufacturing black ginseng, black ginseng concentrate and black ginseng fruit. Among them, the manufacturing method of black ginseng uses water ginseng as raw material, through washing, steaming for the first time, ripening for the first time, steaming for the second time, ripening for the second time, immobilization of raw material form, third to ninth times Steaming, third to ninth aging, and drying processes are used to make black ginseng. The production method of black ginseng concentrate is to wash the raw materials in sequence, steam the first time, ripen the first time, steam the second time, ripen the second time, fix the raw material form, and steam the third to ninth times. , The third to ninth aging, extraction, filtration, concentration, purification and concentration processes to make black ginseng concentrate. In addition, the production method of the black ginseng fruit is to wash the raw materials ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23G3/48A61K36/258A23L21/25A23L19/00A23L19/03A23L19/09A23L33/105A61P43/00Y02A40/90
Inventor 李仲元
Owner 李仲元
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