| 摘要 |
PURPOSE:To prepare the titled Panax ginseng takable as it is and having excellent preservability, by using Panax ginseng as a raw material, and drying the Panax ginseng to the state having crisp and not too hard palatability while keeping the original color, flavor, taste and active component of the Panax ginseng. CONSTITUTION:Raw Panax ginseng is dried at 40-80 deg.C under air flow to effect the partial dehydration and contraction of the skin part to a water-content of <=50wt%, and then, the water-content in the whole Panax ginseng is uniformized to 65-75wt%. In the case of using a dried Panax ginseng as the raw material, water is absorbed to the dried tissue so as to attain a water-content of 65- 75wt% to effect the swelling of the dried Panax ginseng. The conditioned Panax ginseng is fried in an oil at 70-120 deg.C under reduced pressure, i.e. a vacuum of <=30mm.Hg to a water-content of <=5wt%, and then the content of oil and fat is adjusted to 5-25wt% under reduced pressure. A medical Panax ginseng product having excellent taste and convenient to take can be prepared by this process. It is necessary that the tissue structure of the Panax ginseng before the oil-frying under reduced pressure is composed of a relatively dense skin tissue and a xylem having not too hard and moderately coarse tissue. |
