PURPOSE: Provided is method for making fried ginseng and fried ginseng thereby, to increase puffing property, to remove a bitter taste of saponin, to inhibit browning and suppress acidification. CONSTITUTION: A making method of fried ginseng comprises the steps of: washing ginseng, followed by dewatering it to 4% or less of moisture content and parboiling it in water at 100 deg.C; cutting it into half; dipping the cut pieces in saline water; coating glutinous rice paste the ginseng pieces; drying them to 4% or less of moisture content at 80 deg.C for 5 hours; frying them in soybean oil at 180-200 deg.C; and packing them.
展开▼
