How to identify the quality of ginseng slices, and how to identify the quality of ginseng

Ginseng slices. Target.

Class. There are many, and there are many common ones.

Red ginseng slices. White ginseng slices, hot ginseng slices,

Candied. Ginseng slices, sugar ginseng slices and other products. Ginseng slice products in accordance with.

Ginseng. The types are generally divided into: red ginseng tablets, raw dried ginseng tablets, strong ginseng tablets, stone pillar ginseng tablets, and American ginseng tablets. Ginseng.

Tablets, etc., wild ginseng.

Do not slice. Red ginseng slices.

Red ginseng slices in ginseng slices.

Goods. in it. Variety. And.

Yield. Most, maximum. Slice. Red ginseng. Target.

Taproot. Request.

Texture. Firm, full-bodied, stout taproot, after cutting.

Section. Texture.

Clear, dense and uniform texture, out of the film.

High rate. to the taproot.

Shape. The requirements are not high, the appearance color is lighter, there is.

Wampee. White skin.

Yes, but it must be free of scars and scars. Red ginseng slices.

Quality. The main thing is to look at the appearance quality of the ginseng piece. See if the ginseng slice is intact and thick. Evenly, ginseng slices.

End faces. The texture is clear, especially the rings are obvious, and the color is obvious.

Depth. Consistent and firm texture. Submit.

Colloid. Those that are in a state and have a sense of translucency are high-quality products. The texture is loose and obvious.

Holes. The ginseng pieces are inferior products.

White Ginseng Slices: White Ginseng Slices are made of raw dried ginseng.

Raw material. Slice and slice with red ginseng.

Processing method. Almost identical. Compared with red ginseng slices, white ginseng slices are prone to mold, spoilage, or insect damage. Pay attention to aseptic operation and product packaging during processing.

After making use of microwaves.

Physics such as 60CO irradiation and ultraviolet irradiation.

Human Law. Sterilization so that it can achieve a shelf life of several years.

Shelf life. Korean Ginseng Slices:

The processing method and quality identification of Korean ginseng slices are mostly the same as those of red ginseng slices, mainly.

Distinguish. Is Korean ginseng slices have a special.

Aroma. The aroma of red ginseng slices is completely different from that of Korean ginseng.

American ginseng slices: The appearance quality of American ginseng slices is thin, mostly round, yellowish-white; The texture of the end face of the ginseng slice is clear. The difference with raw drying sheet is mainly the end surface texture and.

Ginseng flavor. Different.

Ginseng is hard, the section is pale yellowish white, powdery, and cambium.

Ringed brownish-yellow, skin.

It has yellowish-brown dots.

Resin tract. and radial fissures. The aroma is peculiar, and the taste is slightly bitter and sweet.

After slicing ginseng, some of the surface will have a white powder, which may be starch and.

Ginsenosides. You can taste it, there is a little sweetness and bitterness, and it is fine without sourness and enzyme taste.

The methods for identifying good and bad ginseng are as follows:

1. Ginseng whiskers.

Long whiskers, old and tough, sparse and long, decorated with small pimples in the shape of millet grains.

It is called "pearl point". The color is white and tender, commonly known as the water beard, is not pure wild ginseng.

2. The skin of ginseng.

Old skin, yellowish-brown, tight and shiny texture. Those with tender and white skin are not pure mountain ginseng.

3. The texture of ginseng.

At the upper end of the hair at the shoulder, there are fine and deep screw-like horizontal lines. Those with rough horizontal lines, shallow and incoherent are not pure ginseng.

4. Ginseng reed.

The reed is long and is divided into two reeds, three reeds, line reeds, and goose neck reeds. The second section of the reed has horse teeth.

Reeds and round reeds. The three-section reeds include horsetooth reeds, round reeds and heaped flower reeds. The so-called horsetooth reed is the stem scar on the rhizome is obvious, shaped like a horsetooth, mostly in the upper part of the rhizome.

The so-called round reed is the stem mark on the rhizome that has grown flat due to age.

It is cylindrical in shape. The so-called goose neck reed is a slender rhizome that is slightly curved, like a goose neck. The so-called line reed is because of the age, the reed bowl on the rhizome is long and flat, and the rhizome is thin and long.

5. The year of ginseng.

The skin of mountain ginseng is old, yellowish brown in color, and the horizontal lines are fine and firm. Those with tender skin and white color are not pure mountain ginseng. The skin color is tender and white, the horizontal lines are rough and shallow, and the fibrous roots are tender and brittle, and the color is white and easy to break, it is not pure mountain ginseng.

1. Look at the ginseng whiskers.

Generally speaking, ginseng needs to be longer, older, tougher, and more porosity, and there are some small pimples the size of millet on top of it, so such ginseng is generally real ginseng, on the contrary, if the ginseng looks white and tender, and very brittle, then such ginseng is not pure ginseng.

2. Look at the ginseng reed.

The ginseng is the reed of ginseng, that is, on the thick side of the ginseng, the reed is divided into two reeds, three reeds, line reeds and wild goose neck reeds four sections, which you can see through this whether it is real ginseng, if it is not four sections, then, the authenticity of this ginseng needs to be verified, on the contrary, if it is four sections, we still have to carefully scrutinize.

3. Look at the skin of ginseng.

Generally, the skin of real ginseng will look older, and the color is yellow or brown, and it is tight and shiny, on the contrary, if the skin of ginseng is white and tender, then, this ginseng is not real ginseng at all, and this way of identification is relatively simple, so friends who want to buy ginseng can try this way.

4. Look at the lines of ginseng.

You can see if there are dense and deep screw lines on the thin end of the ginseng, if there is, it means that the ginseng is real, but if the ginseng lines look shallow and incoherent, then it is definitely not real ginseng, which we need to look at carefully to discern this.

High-quality ginseng has a dark red appearance, a shiny and elastic surface, and is translucent when exposed to light. Ginseng is affected by the natural climate and planting methods, and the quality varies greatly.

When purchasing ginseng, it is necessary to pay attention to whether the origin of ginseng has GAP Good Planting Practice Certification, whether it has been certified by organic ginseng cultivation, and check whether the manufacturer has HACCP and ISO22000 quality and safety management system certification, and whether it has relevant qualifications for the production of health care products and Chinese medicine decoction pieces.

The most common way to eat ginseng is stewed soup, such as ginseng black chicken soup, ginseng stewed rabbit meat, ginseng gastrodia soup, etc., which is to slice ginseng or use whole fresh ginseng, red ginseng or raw dried ginseng for soup consumption;

Ginseng soaked in wine, fresh ginseng or raw dried herbs such as wolfberry, deer antler velvet and other herbs can be drunk for 15-20 days; Ginseng slices are chewed, which is convenient and economical, and can not only strengthen the exercise of facial muscles through chewing, but also fully absorb the ginseng essence and refresh the body.

Hello, very honored with your question! There are many types of ginseng slices, and the common ones are red ginseng slices, white ginseng slices, hot ginseng slices, candied ginseng slices, sugar ginseng slices and other products. Ginseng products are generally divided according to the type of ginseng:

Red ginseng slices, raw dried ginseng slices, strong ginseng slices, stone pillar ginseng slices, American ginseng slices, Korean ginseng slices, etc., wild ginseng is not sliced. 1. Red Ginseng Slice: Red Ginseng Slices have the largest variety and yield among ginseng slices.

The taproot of sliced red ginseng should have a firm texture, full content, and a thick taproot, and its cross-sectional texture should be clear after cutting, with a dense and uniform texture, and a high slice yield. It does not have high requirements for the shape of the taproot, and the appearance color is light and yellow. Anyone with white skin can do it, but it must be free of scars and scars.

The quality of red ginseng slices mainly depends on the appearance quality of the ginseng slices. See whether the ginseng piece is complete, uniform thickness, and the texture of the end face of the ginseng piece is clear, especially the ring pattern is obvious, the color is consistent, and the texture is solid. Those that are in a gelatinized state and have a translucent feeling are high-quality products.

Ginseng slices with loose texture and obvious holes are inferior products. 2. White Ginseng Slices: White ginseng slices are made from raw dried ginseng, and the processing method is almost identical to that of red ginseng slices.

Compared with red ginseng slices, white ginseng slices are prone to mold, spoilage, or insect damage. Pay attention to aseptic operation during processing, and it is best to use microwaves after product packaging.

3. Korean ginseng slices: The processing methods and quality identification of Korean ginseng slices are mostly the same as those of red ginseng slices, the main difference is that Korean ginseng slices have a special aroma, while the aroma of red ginseng slices is completely different from the aroma of Korean ginseng. 4. American ginseng slices:

The appearance quality of American ginseng slices is thin, mostly round, yellowish-white; The texture of the end face of the ginseng slice is clear. The main difference with raw sun-dried tablets is the difference in end-face texture and ginseng taste.

The identification of the authenticity of ginseng can be based on the thick jujube kernel in the long bowl of reeds, and the fine lines of pearl whiskers in the skin. Lu refers to the rhizome of ginseng; The bowl refers to the reed bowl, which is the stem mark on the rhizome of ginseng; The adventitious root of the jujube kernel refers to the adventitious root on the ginseng; Tight skin fine lines refer to the spiral lines on the roots of ginseng; Pearl whiskers refer to the root of ginseng, which grows once a year and decays once, leaving pearl spots.

Choose good ginseng: 1. Look at the dryness of ginseng When choosing ginseng, it is best to choose relatively dry ginseng, and fresh raw ginseng itself is with ginseng water, but it will become drier after steaming and drying in a closed environment, and it will not let the nutrients be lost, such ginseng is relatively healthy, but if you choose ginseng purchased through informal channels, you need to carefully check the dryness and touch it to see if it is soft and tender. 2. Look at the texture of ginseng When choosing ginseng, you must look at its cross-section, because this place is the easiest to see the texture of ginseng, generally speaking, pinching or breaking can not break ginseng, you can judge the quality of ginseng by this method, if it is broken or relatively soft with a pinch of hand paper, it means that their growth time is very short, and their nutritional value is not high, so it is recommended not to start.

3. When looking at the appearance of ginseng and choosing ginseng, what you want to see is the appearance of ginseng, generally speaking, the taproot of ginseng with branches will be thicker and the length will be slightly longer, and the bottom of each ginseng is similar to a branch, which can be used as a basis for consideration when purchasing. 2. How to distinguish the real from the fake with ginseng: 1

Real ginseng is a very dry root and is elongated in shape, or it may be long spindle-shaped. 2.The length of ginseng is usually between two centimeters and six centimeters, and the diameter is about five or six millimeters.

3.The root of ginseng is in a blunt and round state, and in general, there are residual stem marks, and the lower end of the ginseng is relatively thin. 4.

The surface of ginseng is yellowish-white, and it is translucent, relatively brittle, and it can be easily broken, while the cross-sectional color of ginseng is also yellowish-white and relatively bright. 5.The ginseng must be relatively long, and the toughness should be stronger, there will be some millet-sized villages on the surface of the ginseng, in general, such ginseng is real ginseng, if you find that the ginseng surface of ginseng looks white and tender, and very crisp and tender, it means that this ginseng is not pure ginseng.

6.Looking at the skin of ginseng, you can see that the real ginseng looks relatively old, and the color at this time is yellow or brown, very tight and shiny. If you find that the skin of ginseng is whitish and tender, it is not necessarily real ginseng.

Identification of the authenticity of ginseng.

There are three main types of commercial ginseng: raw and dried ginseng, red ginseng and white ginseng (sugar ginseng). Raw dried ginseng: take the washed fresh ginseng, remove the branches, and dry it.

Red ginseng: take the washed fresh ginseng, remove the adventitious roots and branches of the rhizome, or only remove the fine branches and fibrous roots, steam for about an hour, take out the sun-dried or dried, cut off the branches and fibrous roots, and use this method to process them, called "red straight whiskers". White ginseng:

Take the washed fresh ginseng, blanch it in boiling water for 3-7 minutes, take it out and prick the small hole with a needle, and then soak it in concentrated sugar water 2 3 times, 10-12 hours each time, take it out and dry. Ginseng is usually long conical in shape with a reed head at the tip. There are often branches under the taproot, and if there are many fibrous roots, it can be seen that there are nodular-like protrusions on the fibrous roots.

After removing the fibrous roots, the main root of red ginseng is about 3 10 cm long, and the skin color is brownish-red or reddish-brown; White ginseng 3 15 cm, white or yellowish-white; The taproot of raw dried ginseng is thick and short, with 2 branches and is herringbone or cylindrical, 2 10 cm long, and the surface is grayish-yellow. Ginseng is hard and brittle, translucent, and has a circular heart-shaped texture on the cross-section. Raw dried ginseng, red ginseng, and raw dried mountain ginseng are all thick and hard.

The one that is complete is preferred. White ginseng is better for thick, complete, thin skin, and light yellow.