| 摘要 |
A method of manufacturing fruit preserved in honey(Jeonggwa) by soaking fresh ginseng in honey, heating and aging the soaked fresh ginseng and then repeating the soaking, heating and aging procedure 9 times is provided. The food product has a subtle and delicate taste or flavor and a soft and chewy texture and contains active ingredients without loss. A fresh ginseng is washed and dried. The treated fresh ginseng is soaked in honey, heated at 88 to 96deg.C for 2.5 to 4hr and aged at less than 35deg.C for 8hr. The aged ginseng is soaked in honey, heated at 65 to 75deg.C for 1.5 to 2.5hr and aged at less than 35deg.C for 8hr in the second step. The soaking, heating and aging procedures are repeated 9 times. Thereafter, the aged ginseng is dried, packaged under vacuum and sterilized at 90deg.C for 30min. |
