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RED GINSENG LIQUOR WITHOUT BITTER AND EARTHY TASTE PECULIAR TO GINSENG LIQUOR AND METHOD FOR PREPARING THE SAME
RED GINSENG LIQUOR WITHOUT BITTER AND EARTHY TASTE PECULIAR TO GINSENG LIQUOR AND METHOD FOR PREPARING THE SAME
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机译:没有人参味的苦味和土味的红人参酒及其制备方法
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摘要
PURPOSE: Red ginseng liquor of and a method for preparing the same are provided. The leaching time is reduced by impregnating water-containing red ginseng in alcohol. The bitter and earthy taste of ginseng is removed. CONSTITUTION: The method for preparing the red ginseng liquor comprises the steps of: (i) washing fresh ginseng, steaming the fresh ginseng with 90 to 98 deg. C water for 4 to 6 hours, and semi-drying the steamed ginseng to give red ginseng; (ii) washing fresh ginseng, steaming the fresh ginseng with 80 to 85 deg. C water for 2 to 4 hours, and semi-drying the steamed ginseng to give red ginseng; (iii) diluting alcohol to give a desired alcohol degree of a leaching solution; (iv) heating a mixture of water, sugar and fresh ginseng to prepare sugar solution; (v) impregnating the red ginseng of step (i) in the leaching solution of step (iii) for 2 to 12 months; (vi) impregnating the red ginseng of step (ii) in the leaching solution of step (iii) for 2 to 12 months; (vii) mixing the leachates of red ginseng of step (v) and step (vi) in a volume ratio of 2:1; and (viii) adding water and the sugar solution of (iv) into the mixed leachates of red ginseng of step (vii).
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