Does fresh ginseng have to be steamed and dried three times, and how to dry and preserve fresh ginse

Need, fresh ginseng can be steamed and dried three times, which can give greater expression of the medicinal properties of ginseng, and it is more conducive to preservation. Steaming can repeatedly steam ginseng 3-5 times, and other supplements can be added when steaming ginseng soup, such as red dates, longan, rock sugar, wolfberry, lily, etc., the effect is better.

Brush the fresh ginseng and leave it in the sun to dry for 1 2 days, turning it 2 3 times a day, paying attention to ventilation. In this way, most of the ginseng root water is dried. Pay attention to the temperature of the ginseng and do not expose it to the sun.

Summary. Hello dear, the method of drying and preserving fresh ginseng is as follows: 1. Fresh ginseng can be dried directly without wrapping paper.

2. Dry in the sun for 1 2 days, turn 2 3 times a day, pay attention to ventilation, so that most of the ginseng root water is dried. 3. Put the dried ginseng into the drying room dedicated to drying ginseng, control the temperature at 30 40 for drying, and drain the moisture every 1 20min until the moisture content of the ginseng root is 13% and below.

Hello dear, the method of drying and preserving fresh ginseng is as follows: 1. Fresh ginseng can be dried directly without wrapping paper. 2. Dry in the sun for 1 2 days, turn Li Lao 2 3 times a day, pay attention to ventilation, so as to dry most of the ginseng root water.

3. Put the ginseng of Yuanheng into the drying room of the special drying ginseng, control the temperature at 30 40 for drying, and discharge the moisture every 1 20min until the moisture content of the ginseng root is 13% and below.

The efficacy and function of fresh ginseng: bury macro 1, regulate the central nervous system: fresh ginseng can regulate the central nervous system, regulate the excitatory and inhibition process of the brain, so that it tends to be balanced, mental and physical workers can also improve work efficiency after eating, and have the effect of reducing fatigue.

2. Increase myocardial contractility: Fresh ginseng can increase myocardial contractility, slow down heart rate, increase cardiac output and coronary blood flow, and have a certain impact on heart function and blood circulation. 3. Beauty and beauty:

There are many astringent ingredients in fresh ginsenosides, which can adjust the moisture balance, avoid dehydration, and make them smooth, soft and white.

Fresh ginseng is dried wellIn this way, it is easier to absorb and effect on the human body's digestion.

Fresh ginseng can be stored in the following ways:

1. Refrigerator preservation method: Fresh ginseng is sprayed with water to wet the surface, then wrapped in plastic wrap, poked a few small holes in the plastic wrap, and put it in the refrigerator for storage, which can also be stored for many days.

2. Moss preservation method: This is a common method of preserving fresh ginseng, and it has been used since ancient times. Just dug up.

3. Preservation method of soaking wine:Scrubbing fresh ginseng with a toothbrush is also an ideal way to preserve fresh ginseng.

4. Raw drying preservation method:Place the fresh ginseng with a toothbrush and put it on.

There are many ways to eat fresh ginseng, for example, you can use fresh ginseng to stew chicken soup, or you can stew it directly with water; In addition, slicing fresh ginseng is also a good way to eatIn this way, it can not only have the effect of nourishing and maintaining health, but also taste the original ginseng; In addition, fresh ginseng soaking wine is also a good choice. FreshPreservation of ginseng.

First, wash the fresh ginseng with a soft-bristled toothbrush. And thenLeave 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. It can then be sealed and stored in a sealed jar.

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.

Hello, wait a minute

Ginseng can be stored in the refrigerator, and can be stored together with the traditional Chinese medicine Asarium, because Asarium has a very unique taste, which can achieve the purpose of repelling insects, so as to prevent the ginseng from being eaten by insects, and will not affect the medicinal effect of ginseng. It can also prevent insect damage and mildew. A lot of ginseng has been concocted, so basically it does not contain a lot of water, so the best preservation method is the method of low temperature preservation, ginseng contains a lot of volatile oil, it needs to be dried regularly, but it cannot be dried for a long time, and then put the ginseng in the refrigerator and stored at low temperature. If it is fresh ginseng, it can not be stored for a long time, ginseng is particularly easy to be moth-eaten, so we must keep it well, if the processed ginseng, then it can be put for a few years, but we need to occasionally take it out to bask in the sun, do not let the ginseng get damp, generally speaking, the processed ginseng, there is no special regulation for the storage time, but the longer the storage, the lower the medicinal value of ginseng.

It is recommended to put the boiled ginseng back in the refrigerator for freezing, which will cause a large loss of beneficial components in the ginseng. Therefore, the boiled ginseng should be eaten as soon as possible, if the ginseng is not finished, it can be stored in the refrigerator for a short time, but it is still recommended that the ginseng should be cooked and eaten immediately, so that the taste is also good.

Air-dried preservation method:

When preserving ginseng, first clean the soil on the surface of the ginseng, it is recommended to wash it directly with water, never soak it in water, after cleaning the ginseng, you need to put the ginseng in a ventilated and cool place for air drying, so that the ginseng can be stored for a long time.

Foam box preservation method:

If you don't want to clean the soil on the surface of the ginseng, you can put the ginseng directly in the foam box, don't let people get wet, be sure to keep the ginseng dry, and then put a few bags of desiccant in the foam box to seal the box, so that it can be stored for a long time.

Cryopreservation:

When using this method to preserve ginseng, you first need to clean the ginseng, drain it, store it in a sealed bag, and then put it in the refrigerator, so that the refrigerated ginseng can stay fresh for a long time.

Home ginseng storage method.

Desiccant preservation:

First of all, you need to find a container with low light transmittance, you need to put desiccant at the bottom of the container, the purpose of this is to keep the container of ginseng dry, and then put the ginseng into the container before wrapping it in paper, and then cover and seal, which can prevent ginseng from being eaten or moldy.

Glutinous rice and white sugar preservation:

It is best to find an airtight container, then sprinkle an appropriate amount of white sugar at the bottom of the container, wrap the ginseng with fried glutinous rice, and put it in a container sprinkled with white sugar, which is very suitable for long-term storage of ginseng at home.

Low temperature storage: Wrap the dried ginseng in a plastic bag and put it in the refrigerator cabinet, if the ginseng is not completely dry, it needs to be put in the refrigerator freezer.

Sun exposure preservation:

For ginseng that has grown mold or insects, the insect body and mold spots should be removed and cleaned first, exposed to the sun until it is dry, and sealed with a plastic bag.

An hour or so.

Decoction service, quick effect: Wash the whole ginseng or ginseng slices and put it in a container, add water, soak for 30 minutes, then cover the lid, simmer for about 1 hour, and drink after the ginseng juice becomes warm. Such a medicinal juice has a high concentration of active ingredients, strong tonic effect and fast onset, and is suitable for those who have just recovered from serious illness.

However, this method is more wasteful of medicinal materials, and it is not suitable to use *** and ** expensive ginseng.

Steaming over water, can be used many times: cut the ginseng into slices or small pieces, put it in a porcelain bowl, add water and cover it, and put the porcelain bowl in a pot with cold water in advance. Steam in a pot over low heat for about 1 hour (be careful not to boil the water dry).

After warming, drink the ginseng juice in a bowl. This method can repeatedly steam the ginseng 3-5 times, and other supplements can be added when steaming the ginseng soup, such as red dates, longan, rock sugar, lily, etc.

Make tea, simple and not wasteful: cut the ginseng into thin slices, take about 3 grams (about 5-10 pieces) each time, put it in a thermos cup, pour boiling water, cover for about half an hour, and drink instead of tea. You can use this method to brew repeatedly until the ginseng tea is tasteless, and finally you can chew the ginseng residue.

This method of taking is simple and does not waste medicinal materials, and is suitable for long-term consumption.

Soak medicinal wine, use ginseng: put the whole ginseng or cut it into thin slices and put it in a bottle, soak it in 50-60 degrees of liquor, and take it daily, which has the effects of dispelling wind and dissipating cold, invigorating blood circulation and so on. However, people with alcohol allergy or liver disease should not take it, and soaking it in wine is suitable for less valuable parts such as ginseng.

Sliced contains, convenient: cut the ginseng into thin slices, take 2-3 slices each time and put them in the mouth, chew and swallow until the ginseng slices are light or tasteless, refreshing, dry and cool, and are suitable for healthy people who need to nourish and strengthen their bodies.

Grind the powder and swallow it, make full use: grind the ginseng into a fine powder, swallow it every day, or grind the ginseng into powder and take it with boiling water, the dosage depends on the physique, generally 1-gram each time. This method is mostly used for more valuable ginseng, such as wild ginseng.

Summary. 48 degrees.

First, the washed fresh ginseng is put into the oven at 48 degrees, dried for 4 hours, and the middle is drained for moisture. Set the temperature to 45 degrees and dry for 22 hours; After that, it is dried at 40 degrees for 38 hours, and then taken out of the drying room to dry and then packed. The ideal temperature for processing ginseng is between 40 and 48 degrees, which can ensure the quality of ginseng and improve the ginseng yield, and the high temperature can make the starch gelatinization appear "red circles".

Low temperature drying will gradually evaporate the water in the ginseng tissue, and its appearance will not change much, and the epidermal layer will not be closed due to high temperature, and the water volume will not evaporate. Processing at 40-48 degrees can ensure the quality of ginseng and shorten the drying time.

How to dry fresh ginseng at what degree is appropriate.

At 48 degrees, the washed fresh ginseng is put into the oven at 48 degrees, dried for 4 hours, and drained in the middle. Set the temperature to 45 degrees and dry for 22 hours; After that, it was dried at 40 degrees for 38 hours, and then taken out of the drying room to dry and then packed. The temperature of drying ginseng should not be too high, and the ideal temperature for processing ginseng is between 40-48 degrees, which can ensure the quality of ginseng and improve the yield of ginseng.

Low temperature drying will gradually evaporate the water in the ginseng tissue, and its appearance will not change much, and the epidermal layer will not be closed due to high temperature, and the water volume will not evaporate. Processing at 40-48 degrees can ensure the quality of ginseng and shorten the drying time.

Trouble like thank you.