KR840001208B1 - Method for manufacturing ginseng product - Google Patents

Abstract

Undried ginseng was processed by treating it with honey. Thus, undried ginseng was washed and sliced lengthwise(1-3mm thinck). The sliced ginseng was soaked in honey(Sliced ginseng: honey=7:3) for 35-55hr and heated at 50-100≰C for an hr. The steamed ginseng was washed with 15o-20≰C water for 1-5 sec to remove honey and dried at 40-50≰C for 25-50 min to give the product.

Description

Manufacturing method of ginseng confection

It is a perspective view of an example which cut | disconnected the longitudinal drawing of fresh ginseng.

The present invention relates to a method for producing a refined ginseng fruit cake in a smooth and smooth state without excess honey on the surface of ginseng, and in particular, the ginseng is cut into thin slices, that is, about 1 mm to 3 mm, and sealed. (蜂蜜) with sugar (당) for 35-55 hours, then heated to about 1mm hours at a temperature of 50 ℃ ~ 100 ℃, instantaneous washing, hot air drying to produce a soft taste and flavor of the fruit It is a feature. In general, the previous manufacturing method adopts a method of diagonally cutting the ginseng to an arbitrary thickness and mixing it with a bee seal, and in this case, by diagonally cutting the ginseng to an arbitrary thickness, the original shape of ginseng is preserved. Height is difficult, dignity has been depressed.

In other words, by cutting the ginseng with a diagonal line to make a confectionery, the customer's credit has been depreciated by causing consumers to doubt whether or not the ginseng.

In addition, since the products of the ginseng cut by diagonal lines have been laminated to the beeswax for a certain period of time, and the product has been processed by heating, the beeswax appears on each surface of the cut ginseng, which impairs the quality of the confectionary and also operates. As traditional sweets are made into hard or crumb products, there has been a disintegration with low taste and value as a product.

The present invention solves all the above-mentioned problem clauses, and is described in detail by the accompanying drawings as being processed in the present form of ginseng and provides a sweet and rich flavor and aroma.

That is, the accompanying drawings are a perspective view of the ginseng cut vertically. First, after washing a certain amount of fresh ginseng, and cut vertical lines to a thickness of 1mm ~ 3mm, the shape of the ginseng of the fresh ginseng as shown in the accompanying drawings as it is.

In this way, the slices of ginseng cut in the vertical line with arbitrary thickness (about 1mm ~ 3mm) are placed in the net body and loaded into a certain container. Then, the bees are poured into the slices. This is done for about 35-55 hours.

At this time, when the slices and beeswax of vertically-cut ginseng ginseng were dropped at a ratio of 7: 3 for 35 to 55 hours, the moisture in the slices of vertically-cut ginseng was discharged to the outside of the slices, and at the same time, the beeswax was cut into each longitudinally cut ginseng. The color of the slice of fresh ginseng is cut into light yellow color.

In this way, the bee is completely immersed in each slice of sliced ginseng, and the moisture contained in the slice of sliced ginseng drops to the lower part of the net and laminated to a certain container. After heating for about 1 hour and steaming slices of cut ginseng, steamed flakes of steamed ginseng are lifted up from a certain container and washed with pure water for about 1 ~ 5 seconds at 15 ℃ ~ 20 ℃. The beeswax remaining on the outside of the flakes is completely removed.

That is, the outer surface of the slice of fresh ginseng is kept smooth.

The flakes of fresh ginseng in this state is dried by hot air for about 25 minutes to 50 minutes with hot air at 40 ° C. to 50 ° C., thereby completely producing a confection.

This dried product is packed with sterilized containers filled with nitrogen, which does not harm the body at all, and keeps the original shape of ginseng as it is.

As described above, according to the present invention, the washed ginseng is vertically cut at a predetermined thickness in the shape of fresh ginseng, and placed on a net, and the ratio of flakes and beeswax of the freshly cut ginseng is about 7: 3. Pour the bees on the flakes, place them in a certain container so that the bees are completely immersed in the slices of the cut ginseng, then heated to a constant temperature, steam the flakes of the fresh ginseng, and then immediately wash and bury them outside the flakes of the ginseng. The remaining balance of the wax was completely finished, and then dried by hot air with hot air of 40 ° C to 50 ° C, forming a confection in the shape of fresh ginseng, improving the quality of the fresh ginseng, and smoothing the outer surface of the sliced fresh ginseng. Not only improves the appearance of the product is maintained, but also outstanding confectionery is produced by drying the thin slices of fresh ginseng in the steamed state as described above. And, also it characterized by the production of a thick tube and the taste and flavor in pale yellow.

Claims (1)

In the method of manufacturing ginseng confection by dipping into beeswax, the washed ginseng is cut into vertical lines with a thickness of 1mm ~ 3mm in the shape of ginseng, placed on a net, and laminated in a certain container. After immersing for about 35 ~ 55 hours at the ratio of flakes and beeswax at a ratio of 7: 3, heat it at about 50 ℃ ~ 100 ℃ for about 1 hour to steam the flakes of fresh ginseng. The ginseng was lifted from a certain container and washed immediately with water at a temperature of about 15 ° C. to 20 ° C. for 1 to 5 seconds, followed by hot air drying at a temperature of 40 ° C. to 50 ° C. for 25 minutes to 50 minutes. Way.

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