How to preserve fresh ginseng
Wine soak: fresh ginseng will be washed and soaked in liquor (no time limit), in order to achieve the purpose of preservation; fumigation: fresh ginseng will be formed by sulfur fumigation; mixed preservation: fresh ginseng will be fumigated with sulfur for a short time, soaked in liquor, then sterilized at high temperature and then encapsulated with preservatives; stored in refrigerator at low temperature: when refrigerated, the temperature should be controlled at 0,2 ℃. Fresh ginseng can be wrapped in plastic wrap and put in the freezer.
There are generally four ways:
1. Wine bubble: fresh ginseng is washed and soaked in liquor (no time limit), in order to achieve the purpose of keeping fresh. For the fresh ginseng processed by this method, except that some saponins can be used in the wine, the ginseng has fibrosis and has no nourishing and health care value.
two。 Fumigation: fresh ginseng is smoked with sulfur. It has been proved by scientific detection that besides the change of internal composition, there are still harmful residual toxins in the ginseng after sulfur fumigation. Eating this kind of ginseng will cause harm to the body.
3. Mixed fresh-keeping: it is formed by the combination of the above two production methods, that is, fresh ginseng is first fumigated with sulfur for a short time, soaked in liquor, and then sterilized at high temperature and then encapsulated with preservatives.
4. It can be kept at a low temperature in the refrigerator. When refrigerated, the temperature should be controlled at 0: 2 ℃. Fresh ginseng can be wrapped with plastic wrap and put into the cold room to avoid smell. This method can generally be maintained for half a month to several months.
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