How to make fresh ginseng to dry Steps to dry fresh ginseng

Dry directly, without wrapping paper.

The best time to be exposed to the sun is between 9 a.m. and 4 p.m., but ginseng should not be exposed to the sun for a long time, and the ginseng used for medicinal purposes has reached a certain degree of dryness.

Generally, it is only necessary to turn the ginseng for 1-2 hours in the afternoon. After it cools, wrap it in a plastic bag and tie it tightly and place it in the freezer compartment of the refrigerator to store it for a long time.

1. Fresh ginseng should be washed before drying, and fresh ginseng should be cleaned with a children's toothbrush to make it clean. Fresh ginseng to be cleaned is left to dry in the sun for 1 2 days, rolled 2 3 times a day, and pay attention to ventilation.

2. Ordinary people do not have special tools for roasting ginseng professionally, so the time for drying ginseng can be moderately increased to reduce the raw dried ginseng.

moisture content. Pay attention to the temperature of the dried ginseng, do not have to be exposed, if the sun is very strong, you can use a sand cloth to block it slightly, and dry the ginseng inside and outside to the degree.

1. Brush fresh ginseng, use a soft-bristled toothbrush (note that you must use a soft-bristled toothbrush, a hard-bristled toothbrush is easy to hurt the skin of ginseng) to make it clean.

2. Dried ginseng, that is, fresh ginseng that is to be brushed clean, placed in the sun to dry for 1 2 days, turned 2 3 times a day, pay attention to ventilation. In this way, most of the ginseng root water is dried.

3. In the traditional processing steps of raw drying, there is another step after drying ginseng, that is, the dried ginseng is placed in a drying room dedicated to drying ginseng, the temperature is controlled at 30 40 for drying, and the moisture is discharged every 1 20min. Until the water content of ginseng root is 13% and below, the water content requirement of commercial raw dried ginseng can be met. However, ordinary families do not have special tools for roasting ginseng, so the time of drying ginseng can be appropriately increased to reduce the water content of raw dried ginseng.

Pay attention to the temperature of the ginseng, do not expose to the sun, if the sun is too much, you can use gauze to cover it slightly. Dried until the ginseng is dry and hard inside and out.

Fresh ginseng pulp is full, retains the original ecological active essence of ginseng, has more balanced nutrition, and has a strong ginseng flavor, which is the first choice for both eating and soaking in wine.

Fresh ginseng garden ginseng.

Fresh ginseng is stored for a short period of time – refrigerated.

Put the fresh ginseng with soil in a bag or box with a vent.

medium, place in the refrigerator area, keep the temperature at 0-5 degrees maximum.

Preferably, it can be stored for 7-10 days.

Fresh understory ginseng.

How to store fresh ginseng for a long time.

After the fresh ginseng is cleaned, the whole stick is dried and dried is the raw dried ginseng, cut into thin slices and dried is the white ginseng slices, and hung in a ventilated place with a rope to dry, do not expose to the sun.

After steaming, the fresh ginseng is cleaned and steamed twice in a steamer for 2-4 hours each time until the root of the ginseng turns yellow and the skin is translucent. After taking it out, it is dried or sun-dried to become red ginseng.

Wash the fresh ginseng and soak it in grain wine;

The slices are soaked in honey for long-term storage.

How to clean fresh ginseng.

1. Soak fresh ginseng in water for about 15 minutes, so that the soil on the surface of the ginseng is easy to clean, and brush the ginseng with a toothbrush.

2. Ginseng with rust, scrape off the epidermis, and some ginseng has hard wounds and scars. (Due to external factors: stampede, insects, rats and other factors, the scars formed by ginseng healing on its own can be washed as long as they are washed.) ）

3. The cleaning of mountain ginseng is more complicated than that of garden ginseng, first clean the ginseng body, and then clean the reed, and the ginseng must be held together to wash, which is not easy to break.

Do not soak fresh ginseng in water for a long time, as this will cause its ginsenosides to be lost.

Can you slice fresh ginseng with a knife?

Ginseng is traditionally taboo to iron tools, and that's right.

However, the iron taboo here refers to the container for stewing ginseng, which prevents the chemical reaction between the metal and the components of the ginseng at high temperatures and reduces the efficacy of the medicine. In the process of cutting, the contact time of kitchen knives is short, and there is no high temperature, and the probability of chemical reaction is almost negligible. So, you can use a kitchen knife to slice ginseng.

How to preserve raw dried ginseng.

1. Moisture absorber drying storage method.

Put an appropriate amount of desiccant at the bottom of the sealable cylinder, cylinder and box, such as quicklime, charcoal, silica gel, etc., to dry the storage environment. Then wrap the ginseng paper and put it in, cover and seal it to prevent insects and mildew.

2. Cryopreservation method.

Put the dried ginseng in a plastic bag and put it in the refrigerator. If the ginseng is not dry, it should be put into a cold box freezer, freeze-dried and then put into the storage cabinet.

3. Conventional preservation method.

For the ginseng that has been dried thoroughly, you can seal it with a plastic bag to isolate the air and store it in a cool place. Ginseng that has grown worms should be gently beaten to remove the eggs, urine and body, and then sun-dried or baked in the sun for 50 degrees to kill the eggs and body. Ginseng with moldy spots should be dried or dried first, then brushed with a soft brush or toothbrush to remove mold dust, and then brushed with warm water and dried.

Three ways to preserve fresh ginseng.

1. Storage in the refrigerator: This is a method widely used in general households. Sprinkle a little water properly before storing, then wrap it in a plastic bag and place it in the refrigerator.

At the same time, prick a few small holes in the plastic bag and it can be stored for two months. People will have questions about whether fresh ginseng is better frozen or refrigerated. Experimental studies have shown that when fresh ginseng is frozen, the temperature is generally controlled at -18 -20, and continuous freezing should be ensured.

It is generally difficult for household refrigerators to meet such requirements, so refrigeration is the first choice. For consumers, the refrigerator cryopreservation method is the most practical method of fresh ginseng preservation, which has the characteristics of simplicity, efficiency and reliability. After the fresh ginseng is stored at low temperature, the color is still bright and beautiful, and the taste and medicinal effect are not reduced.

2. Moss preservation: This is the way to preserve ginseng in large quantities in a cool place. Place ginseng and moss in a box or container at intervals and spray with sufficient moisture to keep them for a week.

Do not wash fresh ginseng when it is stored, as it is easy to rot. It is best to refrigerate 0-2 degrees with soil, and if possible, it can be covered with non-wet moss, so that the consumption of constant temperature and breathable fresh ginseng will be minimized, and it will be stored for 3 months.

1. First of all, wash the fresh ginseng with a soft-bristled toothbrush. Then leave it in the sun to dry for 1-2 days, turning 2-3 times a day. Pay attention to the temperature of the ginseng and do not expose it to the sun. If the sun is too much, gauze can be used to block it slightly. Dry the ginseng until it is dry and hard inside and out.

2. Then you can use a sealed jar to seal and preserve. Or put the dried ginseng in a plastic bag and put it in the refrigerator storage cabinet. If the ginseng is not dry, it should be put in the freezer first.

Inside, freeze-dry.

Then put it in the storage cabinet.

1. First of all, wash the fresh ginseng with a soft-bristled toothbrush. Then leave it in the sun to dry for 1-2 days, turning 2-3 times a day.

2. Pay attention to the temperature of ginseng and do not expose to the sun. If the sun is too much, gauze can be used to block it slightly. Dry the ginseng until it is dry and hard inside and out.

3. Then you can use a sealed jar to seal and preserve. Or put the dried ginseng in a plastic bag and put it in the refrigerator storage cabinet. If the ginseng is not dry, it should be put into the freezer first, freeze-dried and then put into the storage cabinet.