Fresh ginseng prepared with a soft, sweet flavor

Abstract

The present invention relates to fresh ginseng aged 4 to 5 to 6 years that is aged for a long period to enable immediate consumption. It is characterized by the fact that during the moments of freezing and thawing in winter nights when temperatures fluctuate below freezing and above freezing, waterless vegetables are sprayed onto the ginseng surface every 3 days to replenish moisture, and after one month, toxins are removed and the ginseng is aged into a soft, sweet form that is pleasant to eat.

Description

Technology Field

[0001] In the method for manufacturing fresh ginseng, the present invention provides a red ginseng product produced by steaming and sun-drying, which is inconvenient for secondary consumers to use as a medicinal decoction, and simultaneously has the following medicinal effects.

[0002] Regarding the income sources for ginseng farmers, due to the weak provision of 100% consumption of products such as high-temperature concentrated extracts made by mixing fresh ginseng with honey and dried white ginseng through manufacturing methods,

[0003] First, to ensure it is ready to eat immediately and to achieve a soft, mushy texture, this involves applying a new product utilizing fresh ginseng that has been naturally aged for one month during winter nights below freezing and days above freezing, until the taste and aroma are perfected. During the aforementioned natural winter aging at sub-zero temperatures, the moisture content of the fresh ginseng evaporates; therefore, moisture is replenished every three days using fresh ginseng water or anhydrous water. This process, characterized by the removal of toxins and the development of a ginseng aroma while maintaining a mushy texture for one month, results in a fresh ginseng product that is soft, mushy, and sweet. Background Technology

[0004] The present invention relates to a ginseng product, specifically a red ginseng product fumigated and sun-dried from 6-year-old ginseng, which is used as a health medicine.

[0005] In the case of consuming 3- to 5-year-old fresh ginseng mixed with honey in a regular market for an extended period to prevent spoilage

[0006] In addition, fresh ginseng brewed for a long time becomes a miraculous medicine for various uses, such as concentrated extract products and sun-dried white ginseng.

[0007] Furthermore, compared to other root vegetables, the medicinal effects of 6-year-old ginseng serve as a necessary remedy for humans; when viewed in terms of detoxifying alcohol intoxication, it possesses an invisible power that restores the weakened body to its original state, and

[0008] Furthermore, it can be said to have unique effects, such as aiding in longevity and cancer prevention when taken as a stomach medicine or in small amounts over the long term. Therefore, there is a need to research and preserve raw ginseng. The problem to be solved

[0009] Description of the invention

[0010] Red ginseng made from raw ginseng cannot be consumed immediately, and from products simply manufactured through fumigation and sun drying

[0011] We aim to provide consumers with a soft and tender aged product that utilizes sub-zero winter temperatures and the temperature difference between day and night to remove sweetness and toxins. means of solving the problem

[0012] The present invention involves manufacturing fresh ginseng (100) by naturally aging it at a winter sub-zero temperature (100-1) to make it soft, toxins removed, and toxins combined with sweetness and aroma, so that it can be eaten immediately, and utilizing the natural winter temperature difference between day and night for one month to produce sweetness, the fresh ginseng (100) is manufactured with the characteristic of having toxins removed and sweetness combined with aroma (100-2), and the sweet-tasting fresh ginseng is coated with star honey to prevent long-term quality spoilage and is stored and sold. Effects of the invention

[0013] This invention is characterized by the highest efficiency in producing an instant, soft, and pliable product made from fresh ginseng, which is naturally aged for a long period using sub-zero winter temperatures to remove toxins and produce a sweet taste. Brief explanation of the drawing

[0014] Fig. 1 is a perspective view of a fresh ginseng product prepared with toxin removal and a soft, sweet taste after aging at sub-zero winter temperatures according to the present invention. Fig. 2 is a perspective view of the process of aging with toxin removal and a sweet taste by freezing and thawing at sub-zero winter temperatures according to the present invention. Fig. 3 is a perspective view of the finished product with a soft texture and moisture content after aging with toxin removal and a sweet taste according to the present invention. Fig. 4 is a perspective view of the aged product storage box according to the present invention, a small paper box containing a 10-day supply for frozen storage. Fig. 4-1 is a perspective view of the present invention, in which a user consumes a small amount in a glass bottle for 2-3 days while out and about, while maintaining cleanliness. Specific details for implementing the invention

[0015] The attached drawings, from Figure 1 to Figure 4-1, are described below in order of the symbols.

[0016] Fresh ginseng prepared with a soft, sweet flavor

[0017] The present invention relates to a manufacturing process for fresh ginseng (100) aged 4 to 5 or 6 years that removes toxins and matures into a sweet and fragrant product (100-2) that can be eaten immediately. This process involves spraying fresh ginseng water or anhydrous water (800) onto the ginseng cloth (100) at 3-day intervals to replenish humidity after the cloth is dried. After one month, the toxins are removed, and the product is matured into a fresh ginseng product with added sweetness and aroma (100-2) that can be eaten immediately. This is done using fresh ginseng (100) to promote consumption and serve as a source of income for ginseng farmers.

[0018] Fresh ginseng prepared with a soft, sweet flavor

[0019] In addition, the product packaging shall be a small cardboard box containing a 10-day supply of tonic medicine.

[0020] In addition, to prevent spoilage caused by humidity, the ginseng is coated with star honey water and stored in a low-temperature refrigerated warehouse. When necessary, it is delivered to consumers' homes in 10-day supplies to maintain the freshness and cleanliness of the ginseng medicine. Explanation of the symbols

[0021] 100 Fresh ginseng aged 4~5~6 years 100-1 Winter nights sub-zero temperatures, day and night, aging process form 200 Drying rack, strong wire 100-2 Gentle, aged fresh ginseng with toxin removal and sweetness 300 Small paper box for packaging, 10-day supply 400 Transparent lid for visibility 500 Aged ginseng wrapped in star honey form 600 Small amount for 2-3 days use while out and about, glass bottle 700 Glass bottle stopper 800 Use anhydrous water Ingredients

Claims

Claim 1 Fresh ginseng is aged and dried in the natural winter environment of sub-zero nights and above-freezing days to create a soft, tender texture that can be eaten immediately. It is manufactured using the long-term temperature difference between day and night to develop a sweet flavor, and the surface is coated with honey to prevent spoilage for an extended period, resulting in a tender and sweet product. Claim 2 The present invention relates to a technology field in which 4-5-6 year old fresh ginseng (100) is aged in a natural environment where it is repeatedly frozen and thawed at sub-zero temperatures during winter nights and days, thereby removing toxins and enhancing sweetness and aroma. The invention involves preserving the product in a soft (100-2) form, and for the purpose of replenishing humidity as the ginseng surface dries out during the aging process, fresh ginseng water or anhydrous water (800) is sprayed onto the ginseng surface (100) at 3-day intervals. After one month has passed, toxic substances are removed, and the product is aged (100-2) into a soft form that is pleasant to eat and has a sweet taste. The product is manufactured and stored in a small paper box (300). To prevent spoilage caused by humidity, the surface is coated with honey among honey, oil, and salt, and the product is finished using a small glass bottle (600) for 2-3 days of use while out and about.

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