| 摘要 |
PURPOSE: A method for manufacturing red ginseng salt by mixing rock salt rich in minerals and iodine with red ginseng containing saponin flavors is provided. The product enables meat to tenderize while emitting characteristic aroma when used as sauce and has pharmacological action of red ginseng. CONSTITUTION: The red ginseng salt contains 20 to 40% by weight of red ginseng powder and 60 to 80% by weight of salt powder. Ginseng is dried with steam for 2hr at 110 to 130deg.C and then with hot air for 8 to 10hr at 60 to 70deg.C. After the drying procedure of the red ginseng with steam and hot air is repeated 3 to 5 times, the red ginseng is ground. Rock salt produced from the Himalayan Mountains is heated for 2 to 5min at 200deg.C and then mixed with the red ginseng.
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