CN106418520A - Ginseng type ready-to-eat crisp chips and preparation technology thereof - Google Patents
Ginseng type ready-to-eat crisp chips and preparation technology thereof Download PDFInfo
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- CN106418520A CN106418520A CN201610825292.1A CN201610825292A CN106418520A CN 106418520 A CN106418520 A CN 106418520A CN 201610825292 A CN201610825292 A CN 201610825292A CN 106418520 A CN106418520 A CN 106418520A
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- ginseng
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- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 103
- 241000208340 Araliaceae Species 0.000 title claims abstract description 97
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 96
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 96
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 240000005373 Panax quinquefolius Species 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 235000002789 Panax ginseng Nutrition 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract 2
- 230000008520 organization Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses ginseng type ready-to-eat crisp chips and a preparation technology thereof. The preparation technology comprises the following steps of (1) cleaning fresh ginseng or fresh American ginseng; (2) cutting the cleaned ginseng or the cleaned American ginseng into ginseng slices; (3) putting the ginseng slices into a bottle, sealing the bottle, and performing high-temperature high-pressure steaming in a high-pressure sterilization pot at the temperature of 121 DEG C for 2-2.5h; (4) cooling the steamed ginseng slices to room temperature; (5) freezing the cooled ginseng slices at low temperature in a refrigerator for 4h or above; and (6) putting the frozen ginseng slices into a vacuum freeze drying machine for vacuum freeze drying for 23h or above. The ginseng type ready-to-eat crisp chips and the preparation technology thereof disclosed by the invention have the benefits that the fresh ginseng or the fresh American ginseng is used as a raw material, and a high-temperature high-pressure technique is applied to a steaming stage, so that the occurrence of a Maillard reaction is effectively promoted in the body of the ginseng or the American ginseng, a processing course is accelerated, and besides, the sterilizing effects are also achieved; and when a freeze drying technique is applied to a drying stage, on one hand, the organization forms and the effective components of the ginseng or the American ginseng are effectively reserved, and on the other hand, the processed red ginseng slices or the processed red American ginseng slices are loose in texture, and crisp and comfortable in mouth feel, and have good rehydration properties.
Description
Technical field
The present invention relates to a kind of instant crispy slice and its preparation technology are and in particular to the instant crispy slice of a seed ginseng class and its preparation work
Skill, belongs to food technology field.
Background technology
Radix Ginseng, Radix Panacis Quinquefolii are the excellent tonic product of integration of edible and medicinal herbs, include various active composition, predominantly saponin and polysaccharide
Material, additionally contains volatile oil, protein, aminoacid and vitamin etc..Modern medicine pharmacology shows, Radix Ginseng, Radix Panacis Quinquefolii
There is defying age, radioprotective, blood sugar lowering, improve cardiac function, improve the work such as resistance, nervous system regulation and antitumor
With.
Raising with people's living standard and the definite medical care effect of Radix Ginseng, Radix Panacis Quinquefolii, Radix Ginseng, the West are more next
More favored by people.At present, 6000 tons -6500 tons of the annual consumption in ginseng class international market, wherein Radix Ginseng and the West is irregular not
How respectively to account for half.In recent years, China also increasingly increased to the demand of ginseng based article, it has also become the first consumption of ginseng based article
Big country.For meeting the market demand of ginseng based article, the Chinese planting scale expanding Radix Ginseng, Radix Panacis Quinquefolii in the past few years, 2011
27000 tons of China's Radix Ginseng annual production, 8000 tons of Radix Panacis Quinquefolii annual production, and assume the trend going up year by year.
At present, ginseng based article on the market mostly is primary processed items, and intensive processing product is relatively fewer, and plants
Class is relatively single, cannot meet the demand to ginseng based article high-quality and product diversity for the people, therefore, is badly in need of exploitation more
The ginseng class converted productss of high-quality enrich ginseng class market.
Radix Ginseng Rubra, Radix Panacis Quinquefolii are the seed ginsengs that Radix Ginseng, Radix Panacis Quinquefolii are processed by the technique such as sorting, cleaning, steam, be dried
Based article.Fresh ginseng, Radix Panacis Quinquefolii be processed into Radix Ginseng Rubra, after Radix Panacis Quinquefolii, its chemical composition part changes, thus creates
There is the unique physiologically active different from fresh ginseng, Radix Panacis Quinquefolii.Modern medicine shows, Radix Ginseng Rubra, Radix Panacis Quinquefolii have defying age, resist
The physiological actions such as oxidation, resisting fatigue, anti-diabetic and antitumor.
At present, Radix Ginseng Rubra, edible mostly being of Radix Panacis Quinquefolii are cut into slices, and the Radix Ginseng that traditional method processes, Radix Panacis Quinquefolii section by
In dense structure, quality be hard, mouthfeel is not good, therefore edible only to make tea, the form such as Baoshang, this greatly limits people couple
Radix Ginseng Rubra, the use of Radix Panacis Quinquefolii.
Instant food due to instant, be easy to carry and preserve, so very popular, but with people's health care
The enhancing of consciousness, people are not only concerned about the convenience of instant food, more focus on the nutrition and health care of instant food.Therefore,
Develop Radix Ginseng Rubra, the instant crispy slice of Radix Panacis Quinquefolii using Radix Ginseng, Radix Panacis Quinquefolii, so that nourishing healthy and instant edible is rolled into one, more can expire
The needs of sufficient people's daily life.
Content of the invention
It is an object of the invention to provide one kind is with fresh ginseng, fresh Radix Panacis Quinquefolii as raw material, preparation have tissue morphology preferably,
The technique of the instant crispy slice of ginseng class of the advantages of quality is loose, crispy in taste, rehydration are good.
In order to realize above-mentioned target, the present invention adopts the following technical scheme that：
The preparation technology of the instant crispy slice of one seed ginseng class is it is characterised in that comprise the following steps：
Step1：Select no disease and pests harm, the fresh ginseng no rotted or fresh Radix Panacis Quinquefolii, repeatedly rinsed with clean circulating water, go
Remove and be attached to the impurity such as the silt on surface, and drain away the water；
Step2：The fresh ginseng cleaning up or fresh Radix Panacis Quinquefolii are cut into ginseng piece；
Step3：The ginseng cutting piece is put in bottle, sealing, put in high-pressure sterilizing pot, 121 DEG C of High Temperature High Pressure steam 2-
2.5h；
Step4：Ginseng piece after steaming is cooled to room temperature；
Step5：Ginseng piece after cooling is piled up in lyophilizing tray, puts in refrigerator, more than freezing 4h；
Step6：Ginseng piece good for pre-freeze is put in vacuum freeze drier, more than vacuum lyophilization 23h, obtain final product instant
Crispy slice.
Aforesaid preparation technology is it is characterised in that in Step1, select the raw fresh ginseng of 4-5 or fresh Radix Panacis Quinquefolii conduct
Raw material.
Aforesaid preparation technology is it is characterised in that in Step2, the thickness of aforementioned ginseng piece is 2-4mm.
The invention has benefit that：With fresh ginseng, fresh Radix Panacis Quinquefolii as raw material, high-temperature and high-pressure technique is applied to people
Ginseng, the processing of Radix Panacis Quinquefolii steam the stage, be effectively promoted Radix Ginseng, in Radix Panacis Quinquefolii body Maillard reaction generation, accelerate
Processing process, also plays bactericidal action simultaneously, Freeze Drying Technique is applied to the drying rank of the processing of Radix Ginseng, Radix Panacis Quinquefolii
Section, has on the one hand been effectively kept Radix Ginseng, the tissue morphology of Radix Panacis Quinquefolii and effective ingredient, and on the other hand make that processing is obtained is red
Ginseng piece, Radix Panacis Quinquefolii piece quality is loose, and crispy in taste is comfortable, instant bagged, instant, makes Radix Ginseng Rubra piece, crimson lake simultaneously
Ginseng piece has good rehydration, and rehydration ratio reaches more than 2.5.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is made with specific introduction.
First, select, clean
The fresh ginseng select the raw no disease and pests harm of 4-5, no rotting or fresh Radix Panacis Quinquefolii, are rushed repeatedly with clean circulating water
Wash, remove and be attached to the impurity such as the silt on surface, and drain away the water.
2nd, cut into slices
With machine for traditional Chinese medicinal material,table cutting or pocket knife, the fresh ginseng cleaning up or fresh Radix Panacis Quinquefolii are cut into ginseng piece, thickness is 2-4mm.
3rd, High Temperature High Pressure steams
The ginseng cutting piece is put in cone-shaped glass bottle, with sealed membrane sealing, is then placed in high-pressure sterilizing pot, 121 DEG C
High Temperature High Pressure steams 2-2.5h.Specific as follows：
| Group number | Ginseng species | Ginseng piece thickness | Steaming temperature | Steaming time |
| 1 | Fresh ginseng | 2mm | 121℃ | 2h |
| 2 | Fresh ginseng | 3mm | 121℃ | 2.25h |
| 3 | Fresh ginseng | 4mm | 121℃ | 2.5h |
| 4 | Fresh Radix Panacis Quinquefolii | 2mm | 121℃ | 2h |
| 5 | Fresh Radix Panacis Quinquefolii | 3mm | 121℃ | 2.25h |
| 6 | Fresh Radix Panacis Quinquefolii | 4mm | 121℃ | 2.5h |
4th, cool down
Ginseng piece after steaming is cooled to room temperature.
5th, pre-freeze
Ginseng piece after cooling is piled up in lyophilizing tray, puts in refrigerator, more than freezing 4h.If ginseng piece is relatively
Thin (such as 2mm), freezing 6h, if ginseng piece thicker (such as 4mm), can the proper extension freezing time, for example
Extend to 8h.
6th, vacuum lyophilization
Ginseng piece good for pre-freeze is put in vacuum freeze drier, successively carries out main lyophilizing and rear lyophilizing, vacuum freezing is done
Dry total more than used time 23h, obtains final product instant crispy slice.
Prepared instant crispy slice is packed or bottled, can carry out the packaging of different size as needed, be easy to carry, easily
In being accepted and approved by consumers in general.
The feature of the instant crispy slice of each group is as follows：
| Group number | Tissue morphology | Quality | Mouthfeel | Rehydration ratio |
| 1 | Basically identical with original form | Loose | Crisp | 2.55 |
| 2 | Basically identical with original form | Loose | Crisp | 2.67 |
| 3 | Basically identical with original form | Loose | Crisp | 2.49 |
| 4 | Basically identical with original form | Loose | Crisp | 2.87 |
| 5 | Basically identical with original form | Loose | Crisp | 2.74 |
| 6 | Basically identical with original form | Loose | Crisp | 2.62 |
What high-temperature and high-pressure technique was applied to the processing of Radix Ginseng Rubra, Radix Panacis Quinquefolii by the present invention steams the stage, is effectively promoted
In Radix Ginseng, Radix Panacis Quinquefolii body, the generation of Maillard reaction, accelerates processing process, also plays bactericidal action simultaneously.
Additionally, Freeze Drying Technique is applied to the drying stage of the processing of Radix Ginseng, Radix Panacis Quinquefolii by the present invention, on the one hand effectively
The Radix Ginseng Rubra, Radix Panacis Quinquefolii piece that remain Radix Ginseng, the tissue morphology of Radix Panacis Quinquefolii and effective ingredient, on the other hand make that processing is obtained
Quality is loose, and crispy in taste is comfortable, instant bagged, instant, so that Radix Ginseng Rubra piece, Radix Panacis Quinquefolii piece is had multiple well simultaneously
Aqueouss, rehydration ratio reaches more than 2.5.
The present invention passes through to research and develop Radix Ginseng Rubra, the instant crispy slice of Radix Panacis Quinquefolii, on the one hand expands the edible model of Radix Ginseng, Radix Panacis Quinquefolii
Enclose, enrich Radix Ginseng, Radix Panacis Quinquefolii intensive processing product, driven the enthusiasm of peasant planting Radix Ginseng, Radix Panacis Quinquefolii, increased peasant
Income, and then for promoting Radix Ginseng, the fast development of Panax Quinquefolium Industry to be made that certain contribution；On the other hand people are met
To Radix Ginseng, Radix Panacis Quinquefolii product diversification and the demand with nutrition health-care functions, and then provide for carrying out fitness-for-all plan
Powerful guarantee.
It should be noted that above-described embodiment the invention is not limited in any way, all employing equivalents or equivalent change
The technical scheme that the mode changed is obtained, all falls within protection scope of the present invention.
Claims (4)
1. the preparation technology of the instant crispy slice of a seed ginseng class is it is characterised in that comprise the following steps：
Step1：Select no disease and pests harm, the fresh ginseng no rotted or fresh Radix Panacis Quinquefolii, repeatedly rinsed with clean circulating water, remove attached
The impurity such as silt on surface, and drain away the water；
Step2：The fresh ginseng cleaning up or fresh Radix Panacis Quinquefolii are cut into ginseng piece；
Step3：The ginseng cutting piece is put in bottle, sealing, put in high-pressure sterilizing pot, 121 DEG C of High Temperature High Pressure steam 2-2.5h；
Step4：Ginseng piece after steaming is cooled to room temperature；
Step5：Ginseng piece after cooling is piled up in lyophilizing tray, puts in refrigerator, more than freezing 4h；
Step6：Ginseng piece good for pre-freeze is put in vacuum freeze drier, more than vacuum lyophilization 23h, obtain final product instant crisp
Piece.
2. preparation technology according to claim 1 is it is characterised in that in Step1, select the raw fresh ginseng of 4-5 or
Fresh Radix Panacis Quinquefolii is as raw material.
3. preparation technology according to claim 1 is it is characterised in that in Step2, the thickness of described ginseng piece is 2-4mm.
4. the instant crispy slice of a seed ginseng class is it is characterised in that be prepared using technique described in claims 1 to 3 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610825292.1A CN106418520A (en) | 2016-09-14 | 2016-09-14 | Ginseng type ready-to-eat crisp chips and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610825292.1A CN106418520A (en) | 2016-09-14 | 2016-09-14 | Ginseng type ready-to-eat crisp chips and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418520A true CN106418520A (en) | 2017-02-22 |
Family
ID=58168274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610825292.1A Pending CN106418520A (en) | 2016-09-14 | 2016-09-14 | Ginseng type ready-to-eat crisp chips and preparation technology thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142937A (en) * | 2018-01-30 | 2018-06-12 | 中国农业科学院特产研究所 | A kind of ginseng crisp and preparation method thereof |
| CN109430500A (en) * | 2018-11-13 | 2019-03-08 | 丁传波 | A kind of preparation method of novel fresh American Ginseng honey piece |
| CN113397107A (en) * | 2021-07-19 | 2021-09-17 | 黑龙江省农业科学院食品加工研究所 | Processing method of instant grain crisp chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086672A (en) * | 1992-09-26 | 1994-05-18 | 黑龙江中药联营公司 | Gen-seng chewing tablet and production technology |
| CN1613361A (en) * | 2003-11-05 | 2005-05-11 | 薛文峰 | Instant ginseng tablets |
| CN101278956A (en) * | 2007-04-03 | 2008-10-08 | 薛文峰 | Method for processing American ginseng freeze-dried slice |
| CN105147750A (en) * | 2015-08-26 | 2015-12-16 | 吉林省百济堂参业有限公司 | Ginseng slice processing method capable of effectively increasing ginsenoside contents |
-
2016
- 2016-09-14 CN CN201610825292.1A patent/CN106418520A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086672A (en) * | 1992-09-26 | 1994-05-18 | 黑龙江中药联营公司 | Gen-seng chewing tablet and production technology |
| CN1613361A (en) * | 2003-11-05 | 2005-05-11 | 薛文峰 | Instant ginseng tablets |
| CN101278956A (en) * | 2007-04-03 | 2008-10-08 | 薛文峰 | Method for processing American ginseng freeze-dried slice |
| CN105147750A (en) * | 2015-08-26 | 2015-12-16 | 吉林省百济堂参业有限公司 | Ginseng slice processing method capable of effectively increasing ginsenoside contents |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142937A (en) * | 2018-01-30 | 2018-06-12 | 中国农业科学院特产研究所 | A kind of ginseng crisp and preparation method thereof |
| CN109430500A (en) * | 2018-11-13 | 2019-03-08 | 丁传波 | A kind of preparation method of novel fresh American Ginseng honey piece |
| CN113397107A (en) * | 2021-07-19 | 2021-09-17 | 黑龙江省农业科学院食品加工研究所 | Processing method of instant grain crisp chips |
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