CN111617119A - Ginseng processing technology - Google Patents
Ginseng processing technology Download PDFInfo
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- CN111617119A CN111617119A CN202010438868.5A CN202010438868A CN111617119A CN 111617119 A CN111617119 A CN 111617119A CN 202010438868 A CN202010438868 A CN 202010438868A CN 111617119 A CN111617119 A CN 111617119A
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- ginseng
- airing
- radix
- cut
- steaming
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 81
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 81
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 81
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 81
- 238000005516 engineering process Methods 0.000 title claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims 1
- 230000001788 irregular Effects 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 2
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000000857 drug effect Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- 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
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/13—Preparation or pretreatment of starting material involving cleaning, e.g. washing or peeling
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/15—Preparation or pretreatment of starting material involving mechanical treatment, e.g. chopping up, cutting or grinding
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Epidemiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Botany (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a ginseng processing technology, which comprises the steps of boiling ginseng for half an hour, steaming and drying for 9 times, completely evaporating the moisture of the ginseng, slicing, baking and storing.
Description
Technical Field
The invention relates to the technical field of ginseng processing, in particular to a ginseng processing technology.
Background
Ginseng is called the king of Baicao and also the king of herbs, and has very good tonifying effect. The traditional Chinese medicine considers that the medicine has very good effects of greatly reinforcing primordial qi, restoring yang and rescuing from collapse, promoting the production of body fluid and the like. However, in daily life, ginseng is usually stored in a refrigeration mode, and although the efficacy of ginseng is guaranteed to a certain extent, the storage time is too short to meet the needs of people.
Therefore, the problem to be solved by those skilled in the art is how to provide a ginseng processing technology which can ensure the efficacy of ginseng and has a long storage time.
Disclosure of Invention
In view of the above, the invention provides a ginseng processing technology which can ensure the efficacy of ginseng and has long preservation time.
In order to realize the purpose, the invention provides the following technical scheme, which consists of the following raw materials in parts by weight: 100 kg of ginseng and 20 kg of yellow wine, and the manufacturing process comprises the following steps:
s1: washing the ginseng, and putting the thoroughly washed ginseng in boiled water for boiling for half an hour;
s2, spreading a layer of gauze on the steamer, putting the ginseng boiled in water into the steamer, and steaming for 1 hour by covering the steamer;
s3, steaming for 1 hour, uncovering, and uniformly spraying yellow wine on the surface of the ginseng to remove soil odor and numb taste of the ginseng;
s4: spraying yellow wine on the surface of Ginseng radix, steaming for 1 hr until Ginseng radix turns yellow and black, and softening;
s5, uniformly spreading the steamed ginseng in a bamboo basket, airing in the sun without taking back the steamed ginseng at night, and airing for 24 hours outdoors;
s6: repeating the steps S2-S5 for 9 times to obtain semi-finished product of Ginseng radix;
s7, slicing the obtained semi-finished ginseng into slices with the thickness of 1.5-1.8 mm; wherein, if the diameter of the cut ginseng is 2mm, the cut ginseng is of a large-piece specification, the cut ginseng is of a medium-piece specification, and the cut ginseng is of a small-piece specification below 1.4 mm;
s8: placing whole Ginseng radix or cut Ginseng radix slice in oven, and baking at 80 deg.C for 6-8 hr;
s9: and (4) placing the baked finished product into a sealing tank for sealing and moisture-proof treatment.
Preferably, in the ginseng processing process, in the air-drying process in S5, the whole process is carried out outdoors, and if it rains, the ginseng is collected to a dry place, and the air-drying process is continued after sunny days.
According to the technical scheme, compared with the prior art, the invention discloses and provides a ginseng processing technology; the invention adopts a mode of steaming and drying the ginseng for a plurality of times to evaporate the water of the ginseng and prolong the preservation time, achieves the insecticidal effect by boiling the ginseng for half an hour, ensures that the drug effect of the ginseng cannot be lost, and sprays yellow wine on the surface of the ginseng to remove the odor, so that the invention has the characteristics of long preservation time and good drug effect.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention consists of the following raw materials in parts by weight: 100 kg of ginseng and 20 kg of yellow wine, and the manufacturing process comprises the following steps:
s1: washing the ginseng, and putting the thoroughly washed ginseng in boiled water for boiling for half an hour;
s2, spreading a layer of gauze on the steamer, putting the ginseng boiled in water into the steamer, and steaming for 1 hour by covering the steamer;
s3, steaming for 1 hour, uncovering, and uniformly spraying yellow wine on the surface of the ginseng to remove soil odor and numb taste of the ginseng;
s4: spraying yellow wine on the surface of Ginseng radix, steaming for 1 hr until Ginseng radix turns yellow and black, and softening;
s5, uniformly spreading the steamed ginseng in a bamboo basket, airing in the sun without taking back the steamed ginseng at night, and airing for 24 hours outdoors;
s6: repeating the steps S2-S5 for 9 times to obtain semi-finished product of Ginseng radix;
s7, slicing the obtained semi-finished ginseng into slices with the thickness of 1.5-1.8 mm; wherein, if the diameter of the cut ginseng is 2mm, the cut ginseng is of a large-piece specification, the cut ginseng is of a medium-piece specification, and the cut ginseng is of a small-piece specification below 1.4 mm;
s8: placing whole Ginseng radix or cut Ginseng radix slice in oven, and baking at 80 deg.C for 6-8 hr;
s9: and (4) placing the baked finished product into a sealing tank for sealing and moisture-proof treatment.
In order to further optimize the technical scheme, in the airing process in the step S5, the airing process is carried out outdoors in the whole process, if the airing process is rainy, the airing process is retracted to a dry place, and the airing process is continued after sunny days.
In order to further optimize the technical scheme, the washed ginseng is placed in boiled water for boiling for half an hour, so that pests on the surface of the ginseng can be killed, and the drug effect of the ginseng cannot be lost.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (3)
1. The ginseng processing technology is characterized by comprising the following raw materials in parts by weight: 100 kg of ginseng and 20 kg of yellow wine, and the manufacturing process comprises the following steps:
s1: washing the ginseng, and putting the thoroughly washed ginseng in boiled water for boiling for half an hour;
s2, spreading a layer of gauze on the steamer, putting the ginseng boiled in water into the steamer, and steaming for 1 hour by covering the steamer;
s3, steaming for 1 hour, uncovering, and uniformly spraying yellow wine on the surface of the ginseng to remove soil odor and numb taste of the ginseng;
s4: spraying yellow wine on the surface of Ginseng radix, steaming for 1 hr until Ginseng radix turns yellow and black, and softening;
s5, uniformly spreading the steamed ginseng in a bamboo basket, airing in the sun without taking back the steamed ginseng at night, and airing for 24 hours outdoors;
s6: repeating the steps S2-S5 for 9 times to obtain semi-finished product of Ginseng radix;
s7, slicing the obtained semi-finished ginseng into slices with the thickness of 1.5-1.8 mm; wherein the cut ginseng has a diameter of 2mm and is of a large-piece specification, the cut ginseng has a diameter of 1.5-1.8mm and is of a medium-piece specification, and the cut ginseng has a diameter of 1.4mm and is of a small-piece specification;
s8: placing whole Ginseng radix or cut Ginseng radix slice in oven, and baking at 80 deg.C for 6-8 hr;
s9: and (4) placing the baked finished product into a sealing tank for sealing and moisture-proof treatment.
2. The ginseng processing process according to claim 1, wherein in the airing process in S5, the airing process is carried out outdoors in the whole process, and if the airing process is rainy, the airing process is retracted to a dry place, and the airing process is continued after sunny days.
3. The ginseng processing process according to claim 1, wherein the irregular surface is brownish black, glossy, soft and sweet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010438868.5A CN111617119A (en) | 2020-05-22 | 2020-05-22 | Ginseng processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010438868.5A CN111617119A (en) | 2020-05-22 | 2020-05-22 | Ginseng processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111617119A true CN111617119A (en) | 2020-09-04 |
Family
ID=72267081
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010438868.5A Pending CN111617119A (en) | 2020-05-22 | 2020-05-22 | Ginseng processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111617119A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102579538A (en) * | 2012-03-22 | 2012-07-18 | 金昭珺 | Processing method of ginseng rich in ginsenoside Rg3 |
| CN102988229A (en) * | 2012-11-26 | 2013-03-27 | 薛美琪 | Treatment process of radix scrophulariae and preparation process of radix scrophulariae based cosmetic |
| CN109567163A (en) * | 2018-12-18 | 2019-04-05 | 朴男秀 | A kind of black ginseng processing method improving content of ginsenoside |
| CN110403967A (en) * | 2019-06-13 | 2019-11-05 | 康美（北京）药物研究院有限公司 | A kind of increase ginsenoside Rg3、Rh2The processing of Panax ginseng method of content and obtained processed ginseng and application |
-
2020
- 2020-05-22 CN CN202010438868.5A patent/CN111617119A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102579538A (en) * | 2012-03-22 | 2012-07-18 | 金昭珺 | Processing method of ginseng rich in ginsenoside Rg3 |
| CN102988229A (en) * | 2012-11-26 | 2013-03-27 | 薛美琪 | Treatment process of radix scrophulariae and preparation process of radix scrophulariae based cosmetic |
| CN109567163A (en) * | 2018-12-18 | 2019-04-05 | 朴男秀 | A kind of black ginseng processing method improving content of ginsenoside |
| CN110403967A (en) * | 2019-06-13 | 2019-11-05 | 康美（北京）药物研究院有限公司 | A kind of increase ginsenoside Rg3、Rh2The processing of Panax ginseng method of content and obtained processed ginseng and application |
Non-Patent Citations (3)
| Title |
|---|
| 佚名: "古法制九蒸九晒黄精制作方法", 《黄精网，HTTP://WWW.YSHUANGJING.COM/YANGSHENG/805.HTML 》 * |
| 佰纳吉酵素: "这么多种人参，你真的懂怎么吃吗? 黑参竟然不是种出来的！", 《搜狐网HTTPS://WWW.SOHU.COM/A/234363599_100166839》 * |
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Application publication date: 20200904 |