Processing method of black ginseng
A processing method and technology of black ginseng, applied in multi-step food processing, food preparation, food drying, etc., can solve the problem of excessive content, and achieve the effect of excellent taste and flavor
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Embodiment 1
[0015] (1) Raw material cleaning
[0016] Carefully wash the unprocessed fresh ginseng with water to ensure its integrity and composition. Use clean water to remove foreign matter from the surface of the fresh ginseng. Carefully rinse the foreign matter in the legs and branches of the ginseng with a water gun. Damaged or broken skin, resulting in the loss of active ingredients and affecting the appearance after joining the process;
[0017] After washing, the root of the ginseng is selected because the optimal process conditions, including time and temperature, will vary according to the quality and state of the raw material, including the size of the ginseng body and the fullness of the pulp.
[0018] (2) Drying treatment
[0019] The washed fresh ginseng was dried at 20°C for 20 h.
[0020] (3) Steaming for the first time
[0021] Put the ginseng into the ginseng steamer and according to the size of the raw material and the fullness of the pulp, the steaming time for smal...
Embodiment 2
[0037] Process flow is identical with embodiment 1. The technical parameters are as follows:
[0038] The washed fresh ginseng was dried at 20°C for 24h.
[0039] For the first steaming, the steaming time for small and medium-sized ginseng is 2.5 hours, and the steaming temperature is 98°C; the steaming time for large individual ginseng and poor paste gas is 3 hours, the steaming temperature is 102°C, and the pressure is kept at 0.5°C. kgf / cm 2 ;
[0040] For the first drying, dry at 50°C for 15 hours;
[0041] For the second steaming, the steaming time for small and medium-sized ginseng is 2 hours, and the steaming temperature is 98°C; the steaming time for large individual ginseng and poor pulp gas is 2.5 hours, the steaming temperature is 102°C, and the pressure is kept at 0.5°C. kgf / cm 2 ;
Embodiment 3
[0043] Process flow is identical with embodiment 1. The main technical parameters are as follows:
[0044] The washed fresh ginseng was dried at 25°C for 20 h.
[0045] For the first steaming, the steaming time for small and medium-sized ginseng was 3 hours, and the steaming temperature was 100°C; the steaming time for large individual ginseng and poor pulp gas was 3.5 hours, the steaming temperature was 108°C, and the pressure was kept at 0.7°C. kgf / cm 2 ;
[0046] For the first drying, dry at 60°C for 18 hours;
[0047] For the second steaming, the steaming time for small and medium-sized ginseng is 2.5 hours, and the steaming temperature is 100°C; the steaming time for large individual ginseng and poor paste gas is 3 hours, the steaming temperature is 108°C, and the pressure is kept at 0.7°C. kgf / cm 2 ;
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