| 摘要 |
PURPOSE: Fermented ginseng pickle and a producing method thereof are provided to insert fermented soybean paste or sugar into solid tissue of ginseng, and to improve the content of ginsenoside. CONSTITUTION: A producing method of fermented ginseng pickle comprises the following steps: washing and dressing raw ginseng, and steaming at 70~90deg C for 30minutes~1hour; mixing the steamed raw ginseng with a Japanese apricot sugar extract, and firstly fermented by storing at room temperature for 5~7days; adding the Japanese apricot sugar extract and fermented soybean paste to the fermented ginseng, and secondly fermenting for 5~15days; and low temperature aging the obtained ginseng pickle at 4~15deg C. |
