| 摘要 |
A method for preparing the insam (ginseng) fermented liquor, and the insam fermented liquor prepared by the method are provided to extract the saponin component contained in insam effectively, thereby improving the quality of liquor. A method for preparing the insam fermented liquor comprises the steps of adding insam or insam steamed red and the mycelium of Phellinus linteus, and fermenting it. Preferably the method comprises the steps of dipping and steaming glutinous rice; adding insam or insam steamed red, the mycelium of Phellinus linteus, malt and yeast to the steamed one and fermenting it; adding the steamed glutinous rice, insam or insam steamed red, the mycelium of Phellinus linteus, malt and yeast to the fermented one and fermenting it; and filtering the obtained liquor. |
