How is sugar ginseng processed?

The raw materials of sugar ginseng are generally unprocessed red ginseng and fresh ginseng with insufficient pulp or bad shape. Fresh ginseng, with round bladder and fine skin, can be processed into white ginseng. Both sugar ginseng and white ginseng are dried ginseng after white sugar is pumped into ginseng and solidified. The treatment method is as follows:

(1) brush ginseng

The brushing method of raw sun-dried red ginseng processing is basically the same. The broken scar of the reed bowl must be cleaned up, and the white ginseng must take the bow, and be careful not to brush the broken skin.

(2) Stir-fried ginseng

Brush good ginseng, according to the size of the branch, old and tender, pith foot situation points good grades. After grading the whole ginseng of reed, they are tied into bundles respectively, and the thread is tied at the tail of ginseng. The same level of bombing together, so that the degree of bombing can be consistent. When frying ginseng, first install an iron hook on the top of the pot, then put the ginseng to be fried in a small basket, hang it above the pot with the main root down, and slowly pour it down. Stir-fry the taproot first, then stir-fry the lateral root and fibrous root. Don't boil the water too much. After about 65,438+00 minutes, put all the ginseng roots in water and fry for about 5 minutes. When you rub them with your hands, ginseng roots will become soft and soft. When frying ginseng, ginseng with insufficient pulp can be used for a longer time, and ginseng with enough pulp can be used for a shorter time. Stir-fried ginseng should be soaked in cold water 10 ~ 20 minutes. After taking it out, put it on the ginseng tray to control the moisture adhesion, then air it for 20 minutes before inserting the needle.

(3) arranging needles

Arranging needles is to plunge the fried ginseng roots into it. At present, the needle arranging machine is often used to punch holes, and the fried ginseng is placed in a small wooden tray to arrange needles. When arranging needles, the ginseng in the plate should be turned over while arranging needles, so that all ginseng bodies can pass through, and needles are not missed to prevent sugar loss. A small amount of processing, you can manually arrange needles, put ginseng on the board with white cloth, punch holes in the roots of ginseng with needle arranging device, and also punch holes in the whole ginseng. For larger ginseng, the needles should be aligned, that is, the bone needles should be aligned longitudinally on the ginseng roots for 4 ~ 5 times.

(4) Sugar irrigation

At present, there are two kinds of sugar filling methods, one is the second sugar filling method, and the other is the third sugar filling method, but the processed finished ginseng has little difference.

The second sugar filling method is to put the ginseng with needles into a small porcelain jar, generally each jar is 15 ~ 20kg. The specific filling method is that ginseng must face inward, with the reed head facing the cylinder wall, and it should be packed neatly layer by layer, not too full. It's best to put it in seven or eight cans.

Sugar can be cooked with white sugar or rock sugar. 0.5 kg fresh ginseng needs 0.75 ~ 1 kg white sugar. Add about 1 kg of water to every 50 kg of sugar to completely melt the sugar. It is best to cook sugar in a copper pot, or you can use aluminum pot or stainless steel pot. If the processing capacity is large, you can also boil sugar in a steam sandwich pot, but you can't use an iron pot. When boiling sugar, first add the white sugar into the pot and keep heating and stirring. After cooking for several times, stir the syrup with a sugar mixing tray, and see that the pulp at the end of the tray is shiny and has continuous filaments, which proves that the syrup has been cooked. At this time, the temperature of syrup can reach 1 17 ~ 120℃. According to the size of ginseng roots and the adequacy of pulp, the temperature of boiling sugar should be controlled differently.

Sugar filling for the first time: immediately after the syrup is boiled, pour it into the ginseng jar until the ginseng is completely submerged by the syrup. Cover ginseng with a small bamboo curtain or wooden curtain and press a smooth stone on it. The stone should not be too big, so ginseng should not float. After one day and one night, the ginseng is poured from a small jar into a large jar, and all the syrup is poured into the large jar, so that the ginseng is immersed, covered with a curtain, pressed with stones, and soaked for 3-4 days before being taken out of the jar.

Sugar filling for the second time: take the ginseng soaked in sugar for the first time out of the pot, and first put a small bamboo curtain at the bottom of the small pot, with a certain distance from the bottom of the pot. Put ginseng into a small pot to control syrup, then put it into a small round bamboo basket, each basket is about 1kg, and put it into a basin at 35 ~ 40℃ to brush off floating sugar. Be quick, and the basket should be in the basin. Absorb the water on the surface of ginseng with towel in time, and then put it into wooden pallet to dry. Wooden pallet should be padded with window paper or wrapping paper, and the top of ginseng tray should be covered with glass. When the weather is fine, it is enough to dry for one day, and it should be turned once in the drying process, so that both sides can be dried, so that part of the water in ginseng can be evaporated and sugar can be poured again.

After airing ginseng for a day, moisten it with warm water at 40℃, and spray water with a sprayer or watering can. The purpose of wetting is to wet the dry pinholes on the surface of ginseng for sugar filling.

Put ginseng into a small jar, put it on a row of heated pipes or in a greenhouse with a hot kang, pour sugar for the second time, and keep the room temperature at about 45℃.

Boil sugar with the first syrup for the second time. Add about 15% sugar, and ginseng pulp can add more sugar. When boiling sugar, first put the syrup into the pot and boil it, then add the white sugar and cook it several times until even bright bubbles appear on the sugar pot. At this time, the temperature of the liquid medicine is between 108 ~ 1 10℃, immediately pour it into the ginseng jar, cover the curtain and press the stone. The temperature in the cylinder should not be too high or too low. If it is too high, it is easy to get fried dough sticks and ginseng. If it is too low, it is easy to get sand and sugar. It can be discharged after 20 hours, that is, the sugar is poured on the first day and discharged the next day. First, take out the ginseng, put it into a cylinder with a curtain, clean the syrup on the surface of the ginseng, then touch it one by one, brush off the syrup on the surface of the ginseng whisker with water, dry it with a towel, and put it on a big board to dry. During the drying process, people will be turned over several times, and the surface can be dried after about 10 hour. Then put it on a plate and dry it according to the size. The white ginseng should be shaped separately and placed separately to dry. Cover the sun-dried ginseng tray with glass to prevent ash from falling. 1 ~ 2 days later, it can be dried in the drying room.

(5) Dried sugar ginseng (including white ginseng)

Before entering the drying room, it must be sun-dried for 1 ~ 2 days, and the sun-dried ginseng has good color. Move ginseng into the drying room and put it on the shelf to dry. The temperature should be controlled at 40 ~ 45℃, and the water should be removed in time. The temperature should not be too high or too low. Dry ginseng takes a long time, so it must be dried thoroughly, otherwise it will return to sugar and deteriorate. The sugar ginseng is so dry that it can't be pricked with a needle. After drying, the cross section is white and the surface is white or yellow. After drying, the ginseng is wetted with warm water and boxed. There are also sugar ginseng without branches and fibrous roots called candy bars.