| 摘要 |
Methods for preparing a matured entire insam (ginseng) composition, a matured insam body composition, a matured insam root composition, and a matured composite insam composition, and compositions prepared by the methods are provided to enhance color, taste and specific smell for decreasing the opposition to insam. A method for preparing a matured entire insam composition comprises the steps of washing the entire insam, putting the insam in water and maturing it at a low temperature of 0-15 deg.C for 4-8 months; naturally drying the firstly matured insam at 7-20 deg.C for 1-3 weeks; putting the dried insam in water and maturing it at a low temperature of 0-15 deg.C for 4-8 months; naturally drying it at 7-20 deg.C for 1-3 weeks; putting the dried insam in a container, dipping it in water, and maturing it at a high temperature of 60-80 deg.C for 11-17 days; secondly maturing it at a high temperature of 75-95 deg.C for 7-13 days; and removing the solid dregs from the obtained composition to extract a pure liquid part. |
