| 摘要 |
PURPOSE: Black-red ginseng, and a producing method thereof are provided to prevent the loss or change of active ingredients of ginseng, and to reduce the bitter taste of the ginseng. CONSTITUTION: A producing method of black-red ginseng comprises the following steps: steaming fresh ginseng at 110-130 deg C for 10-20 minutes after washing; drying the steamed ginseng using a vacuum drier at 36-40 deg C for 1-3 hours; mixing Japanese apricot and sugar, and aging the mixture for 55-65 days at 22-26 deg C before filtering to obtain a Japanese apricot fermented liquid; preparing a leonuri herba fermented liquid, a glycyrrhizae radix fermented liquid, and a hovenia dulcis fermented liquid using the same process; mixing the Japanese apricot fermented liquid, the leonuri herba fermented liquid, the glycyrrhizae radix fermented liquid, and the hovenia dulcis fermented liquid to obtain a mixed fermented liquid; and dipping the dried ginseng into the mixed fermented liquid, and fermenting the mixture for 100-140 days at 28-32 deg C.
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