| 摘要 |
A matured entire insam (ginseng) composition, a matured insam body composition, a matured insam root composition, a matured composite insam composition, and methods preparing the compositions are provided to obtain the improved color and taste and to reduce the opposition to insam. A method for preparing a matured insam body composition comprises the steps of washing the insam body except the roots and heat part from insam, putting the washed insam body in water and low temperature maturing it at 0-15 deg.C for 8-12 months; naturally drying the firstly matured insam at 7-20 deg.C for 1-3 weeks; putting the dried insam in a container, dipping it in water, and firstly high temperature maturing it at 45-65 deg.C for 45-55 days; secondly high temperature maturing it at a 75-95 deg.C for 22-28 days; and removing the solid dregs from the composition to extract a pure liquid part. |
