Honeyed red ginseng using palm jaggery and method for preparing thereof
A concentrated liquid and raw sugar technology, which is applied in confectionary, application, confectionery industry, etc., can solve the problems of strong sweetness, product value decline, and unoptimized nutrition, and achieve the goal of reducing total sugar content, improving color sense, and excellent flavor Effect
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[0032]For this reason, the method for preparing red ginseng slices or fruits of the present invention is characterized in that it comprises: the step of preparing a palm jaggery concentrate; steaming the water ginseng for 120-210 minutes at a temperature of 85-125°C, And carry out the step of red ginseng; the step of immersing the above-mentioned water ginseng that has been steamed and red ginseng in the prepared above-mentioned palm jaggery concentrate; and the step of drying the above-mentioned water ginseng soaked in sugar.
[0033] Below, refer to figure 1 The preparation method of the present invention is described in detail according to different steps.
[0034] Step (a), preparing palm jaggery concentrate.
[0035] The above-mentioned steps for preparing a palm jaggery concentrate include: a step of putting palm jaggery and purified water into a container; making the internal temperature of the container into which the palm jaggery and purified water are put into 50 to...
Embodiment 1
[0063] 1 kg of raw sugar and 500 g of 50° C. purified water were put into the container, and the temperature inside the container was adjusted to 60° C. by heavy soup, and palm sugar was dissolved and concentrated for 60 minutes. Then, the concentrate was filtered with cotton cloth to prepare palm jaggery concentrate.
[0064] Next, 6-year-old fresh ginseng was washed, cut into slices so that the thickness was 4 mm, and immersed in water for 30 minutes. At this time, the amount of water was not additionally measured, and the amount of water was added to the extent that the water ginseng slices were fully soaked. The water ginseng soaked for 30 minutes was taken out, and the slices of water ginseng were steamed at 100°C for 2 hours with a ginseng steamer to turn red ginseng.
[0065] Then, put the steamed ginseng slices into the prepared above-mentioned palm jaggery concentrate, and carry out the first sugar immersion at a temperature of 85°C for 30 minutes, then remove the ab...
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