CN103622011B - A kind of processing method of ginseng - Google Patents
A kind of processing method of ginseng Download PDFInfo
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- CN103622011B CN103622011B CN201310596704.5A CN201310596704A CN103622011B CN 103622011 B CN103622011 B CN 103622011B CN 201310596704 A CN201310596704 A CN 201310596704A CN 103622011 B CN103622011 B CN 103622011B
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- ginseng
- paddy
- soaking paste
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention proposes a kind of processing method of ginseng, and the method comprises the following steps: step one, cleaning step of selecting materials; Step 2, steaming step: the ginseng after cleaning is steamed at the temperature of 60 DEG C-90 DEG C after 6-12 minute and take out; Step 3, boil paddy slurry step: made by cereal or mix with water after grinding into flour, and heating is brewed into paddy starches; Step 4, soaking paste step: after paddy slurry is cooled to 55 DEG C-60 DEG C, be immersed in 2-3 hour in paddy slurry by the ginseng that step 2 obtains, in soaking paste process, paddy need be kept to starch temperature constant; Step 5, baking step: after soaking paste, take out ginseng, make finished product after oven dry from paddy slurry.The rate of release of the main component panaxoside of ginseng can be reduced according to technical scheme of the present invention, mild panaxoside is in the effect of inside of human body, reduce the generation as ginseng side effects such as whole body roserash, headache, dizzy, blurred visions, be adapted to especially ginseng eating than more sensitive crowd.
Description
Technical field
The present invention relates to the processing method of medicinal food, particularly a kind of processing method of ginseng.
Background technology
Ginseng is herbaceos perennial, it is the rare traditional Chinese medicine that a kind of medical value is very high, just think in medical book Shennong's Herbal very early, ginseng has tonifying five zang organs, peace spirit, determine soul, only palpitates with fear, except effect of perverse trend, the happy intelligence development of improving eyesight, natural ginseng comprises mountain ginseng and garden ginsent, can be divided into following several according to the different ginsengs of processing technology: sun-dried ginseng is by first for ginseng wash clean, then dry or dry and just can be made into, not only can tonifying Qi, but also can to promote the production of body fluid, be applicable to strengthening vital QI to eliminate pathogenic factors, build up health and resistance against diseases; Sugared ginseng scalds fresh for ginseng with boiling water to boil a moment, row pinprick hole, then soak in syrup, and then dry, its property is the most gentle, and effect is relatively little, is applicable to invigorating the spleen benefit lung; Red ginseng ginseng high-temperature steam is steamed 2 hours till well done, after dry removing ginseng must, then be pressed into irregular flat column, with the property that energetic temperature is dry in effect temperature compensation, tonifying Qi, be longer than and rouse oneself yang-energy, be applicable to emergency treatment for reviving YANG.
Wherein, panaxoside is the main component of ginseng, and it is similar to the structure of corticosteroid, can stimulate Xia Qiu Nao ?Chui Ti ?interrenal system.Large dose oral administration ginseng or gen-seng, particularly for groups of people to ginseng than more sensitive people, the symptom that similar cortisol is poisoning can be there is, be referred to as " Opthalmic Artery Doppler Flowvelocity Study In Diabetic ", main manifestations is whole body roserash, heating, headache, dizzy, blurred vision, dysphoria, shortness of breath uncomfortable in chest, severe patient is twitched as seen, convulsions, or hemorrhage death.
Summary of the invention
The present invention is intended at least solve one of above-mentioned technological deficiency, proposes a kind of processing method utilizing the brewed ginseng of cereal.
The method comprises the following steps:
Step one, cleaning step of selecting materials;
Step 2, steaming step:
Ginseng after cleaning is steamed at the temperature of 60 DEG C-90 DEG C after 6-12 minute and take out;
Step 3, boil paddy slurry step:
Cereal is made or mixes with water after grinding into flour, and heating is brewed into paddy slurry;
Step 4, soaking paste step:
After paddy slurry is cooled to 55 DEG C-60 DEG C, the ginseng that step 2 obtains is immersed in 2-3 hour in paddy slurry, in soaking paste process, paddy need be kept to starch temperature constant;
Step 5, baking step:
After soaking paste, taken out from paddy slurry by ginseng, dry and make finished product after 10 hours, wherein bake out temperature is consistent with the temperature of soaking paste step.
Preferably, the mixture of the purple rice of to be mass ratio the be 1:1:1 of the cereal in described step 3, sorghum rice, red bean, the mixing quality ratio of described flour and water is 1:2.
Preferably, the cereal in described step 3 is mass ratio is the red bean of 1:1 and the mixture of corn, and the mixing quality ratio of described flour and water is 1:2.
Preferably, selected in described step one ginseng also can be able to be garden ginsent for mountain ginseng.
Spilling (release) speed of the main component panaxoside of ginseng can be reduced according to technical scheme of the present invention, mild panaxoside is in the effect of inside of human body, reduce the generation as ginseng side effects such as whole body roserash, headache, dizzy, blurred visions, be adapted to especially ginseng eating than more sensitive crowd.
Accompanying drawing explanation
Fig. 1 is the flow chart of processing of Panax ginseng method of the present invention.
Detailed description of the invention
Processing of Panax ginseng method of the present invention is illustrated below with reference to embodiment.
Embodiment one
Step one, cleaning step of selecting materials.
Select fresh ginseng to clean; It also can be the garden ginsent of artificial culture that selected ginseng can be joined for mountain.
Step 2, steaming step.
In steam box, adopt the heating temperatures of 90 DEG C to take out after 10 minutes the ginseng after cleaning, make ginseng palpus in order.
Step 3, boil paddy slurry step.
Mix with water after cereal being ground into flour, keep 20 minutes after being heated 100 DEG C after mixing, the cereal ground is the mixture of purple rice, sorghum rice, red bean, and its mass ratio is 1:1:1, and the mixing quality ratio of the flour after grinding and water is 1:2.
Step 4, soaking paste step.
Until paddy slurry be cooled to 60 DEG C after, the ginseng obtained in step 2 is immersed in paddy slurry in 2 hours, in soaking paste process, need keep paddy starch temperature constant at 60 DEG C.
Step 5, baking step.
After soaking paste, ginseng is taken out from paddy slurry, dry at the temperature of 60 DEG C after 10 hours and make finished product.
Embodiment two
Step one, cleaning step of selecting materials.
Select fresh ginseng to clean.
Step 2, steaming step.
In steam box, adopt the heating temperatures of 60 DEG C to take out after 12 minutes the ginseng after cleaning, make ginseng palpus in order.
Step 3, boil paddy slurry step.
Mix with water after cereal being ground into flour, keep after being heated 100 DEG C after mixing within 25 minutes, being brewed into paddy slurry, the cereal ground is the mixture of red bean and corn, and its mass ratio is 1:1, and the mixing quality ratio of the flour after grinding and water is 1:2.
Step 4, soaking paste step.
Until paddy slurry be cooled to 55 DEG C after, the ginseng in step 2 is immersed in paddy slurry in 3 hours, in soaking paste process, need keep paddy starch temperature constant at 55 DEG C.
Step 5, baking step.
After soaking paste, ginseng is taken out from paddy slurry, dry at the temperature of 55 DEG C after 10 hours and make finished product.
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalency thereof.
Claims (3)
1. a processing method for ginseng, is characterized in that, the method comprises the following steps:
Step one, cleaning step of selecting materials; Selected ginseng is mountain ginseng or garden ginsent;
Step 2, steaming step:
Ginseng after cleaning is steamed at the temperature of 60 DEG C-90 DEG C after 6-12 minute and take out;
Step 3, boil paddy slurry step:
Cereal is made or mixes with water after grinding into flour, and heating is brewed into paddy slurry;
Step 4, soaking paste step:
After paddy slurry is cooled to 55 DEG C-60 DEG C, the ginseng that step 2 obtains is immersed in 2-3 hour in paddy slurry, in soaking paste process, paddy need be kept to starch temperature constant;
Step 5, baking step:
After soaking paste, taken out from paddy slurry by ginseng, dry and make finished product after 10 hours, wherein bake out temperature is consistent with the temperature of soaking paste step.
2. the processing method of ginseng as claimed in claim 1, is characterized in that, the mixture of the purple rice of to be mass ratio the be 1:1:1 of the cereal in described step 3, sorghum rice, red bean, the mixing quality ratio of described flour and water is 1:2.
3. the processing method of ginseng as claimed in claim 1, it is characterized in that, the cereal in described step 3 is mass ratio is the red bean of 1:1 and the mixture of corn, and the mixing quality ratio of described flour and water is 1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596704.5A CN103622011B (en) | 2013-11-22 | 2013-11-22 | A kind of processing method of ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596704.5A CN103622011B (en) | 2013-11-22 | 2013-11-22 | A kind of processing method of ginseng |
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| Publication Number | Publication Date |
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| CN103622011A CN103622011A (en) | 2014-03-12 |
| CN103622011B true CN103622011B (en) | 2015-10-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310596704.5A Expired - Fee Related CN103622011B (en) | 2013-11-22 | 2013-11-22 | A kind of processing method of ginseng |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106360212A (en) * | 2016-08-26 | 2017-02-01 | 樊艳姣 | Processing method of ginseng |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097310A (en) * | 1993-07-13 | 1995-01-18 | 岳建秋 | Honey sugared ginseng and processing method thereof |
| CN101332214A (en) * | 2008-08-01 | 2008-12-31 | 辽宁中医药大学 | Panax processing technique |
| CN102716152A (en) * | 2012-06-04 | 2012-10-10 | 贵州景峰注射剂有限公司 | Method for processing horn-type medicinal materials |
| CN103169073A (en) * | 2011-12-20 | 2013-06-26 | 吉林长白绿叶人参产业有限公司 | Method for producing honeyed ginseng slices through utilizing sun-dried ginseng |
| CN103349706A (en) * | 2013-07-03 | 2013-10-16 | 亳州市豪门中药饮片有限公司 | Traditional Chinese medicine processing method for prepared rehmannia root |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101494465B1 (en) * | 2008-11-26 | 2015-02-17 | (주)아모레퍼시픽 | Method For Processing Ginseng |
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2013
- 2013-11-22 CN CN201310596704.5A patent/CN103622011B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097310A (en) * | 1993-07-13 | 1995-01-18 | 岳建秋 | Honey sugared ginseng and processing method thereof |
| CN101332214A (en) * | 2008-08-01 | 2008-12-31 | 辽宁中医药大学 | Panax processing technique |
| CN103169073A (en) * | 2011-12-20 | 2013-06-26 | 吉林长白绿叶人参产业有限公司 | Method for producing honeyed ginseng slices through utilizing sun-dried ginseng |
| CN102716152A (en) * | 2012-06-04 | 2012-10-10 | 贵州景峰注射剂有限公司 | Method for processing horn-type medicinal materials |
| CN103349706A (en) * | 2013-07-03 | 2013-10-16 | 亳州市豪门中药饮片有限公司 | Traditional Chinese medicine processing method for prepared rehmannia root |
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| CN103622011A (en) | 2014-03-12 |
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