Araliaceae perennial herb, 30 ~ 60 cm high. The fleshy root is cylindrical or spindle-shaped, and the rhizome is at the top, usually bifurcated at the lower end. Palm compound impeller. Umbellies are single-ended. The fruit is oblate and bright red. The flowering period is from June to July, and the fruiting period is from July to September. I like cold and humid climate and oblique light and diffuse light. Wild plants are widely cultivated in the mountainous areas of northeast China, Liaoning and Jilin.
Ginseng is a protected plant in China. The root is sweet, slightly bitter and warm. It has the effects of regulating qi and nourishing blood, calming the nerves and improving intelligence, promoting fluid production and relieving cough, nourishing and strengthening the body, and is known as the "king of hundred herbs". It mainly contains 10 kinds of ginsenoside, as well as ginsenoside, β-elemene, sugar, various amino acids, vitamins and so on. Ginseng is divided into garden ginseng (cultivated) and wild ginseng (wild), and the effect of garden ginseng is far less than that of wild ginseng. Garden ginseng is usually dug up after 5 ~ 6 years of cultivation, washed and dried, which is called raw sun ginseng; Soak in boiling water, soak in white sugar, and then dry in the sun, called sugar ginseng or white ginseng; Removing lateral roots and fine roots, steaming, sun drying or oven drying, and weighing red ginseng; Fine roots are called ginseng whiskers. Ginseng has big branches, long reeds, thin skin, light yellow color, fine grains, fullness, water saturation and no injury, and wild ginseng is precious. Ginseng leaves also contain the same saponins as roots, which have the functions of promoting fluid production, removing summer heat, inducing diuresis and relieving alcoholism; Ginseng scented tea has an exciting effect; Ginseng paste processed from ginseng fruit is a kind of advanced tonic. The common commercial ginseng is Korean ginseng, which is produced in North Korea. American ginseng is different from ginseng, which is produced in the northern United States and Canada, and has been introduced to Lushan Mountain in China. Its saponin is slightly different from ginseng, which is cool and has the effects of nourishing yin and reducing fever, tonifying lung and nourishing stomach.
According to records, the history of eating ginseng in China has reached 4000 years. However, due to the destruction of the ecological environment of ginseng and the excessive excavation of human beings, it is difficult to find the real wild ginseng, which has been replaced by large-scale cultivated garden ginseng. Ginseng processed products have become the leading products in ginseng market.
Processed ginseng is a unique product made of high-quality fresh ginseng, which is washed and made by different processing techniques. It not only maintains the rich nutritional value of fresh ginseng, but also is convenient to eat and resistant to storage. It is the first choice for giving gifts to friends and honoring the elderly.
First, classify common sense. Ginseng processing products can be divided into red ginseng, molded red ginseng, sun-dried ginseng, sun-dried ginseng, fresh-keeping ginseng and active ginseng according to processing technology.
Red ginseng is made of high-quality fresh ginseng by scrubbing, steaming and drying. Molded red ginseng is made from high-quality red ginseng by shaping, softening and pressing with a special mold. Red ginseng and molded red ginseng are cooked at high temperature during processing, so that hydrolase, amylase and maltase in ginseng root are denatured by heat, which not only prevents the hydrolysis reaction of ginsenoside, but also prevents the hydrolysis and saccharification of amylase in ginseng root, which is beneficial to the maintenance of nutritional components.
Sun-dried ginseng is made from fresh ginseng by scrubbing and drying at 40 ~ 50℃. Sun-dried ginseng is made of fresh ginseng, which is washed and sun-dried or dried at 40 ~ 50℃. During the processing of dried ginseng and all-beard dried ginseng, the activity of hydrolase is inhibited under dry conditions to prevent the hydrolysis of ginsenoside without loss of nutrients; Ginseng loses moisture, and in dry state, it is not easy to be infected by microorganisms such as mold to prevent mildew.
Second, common sense of product selection. There are many kinds of ginseng processed products, each with its own characteristics, and the quality varies greatly, but as long as the following points are well grasped, consumers can buy products with confidence and satisfaction:
(1) Don't choose ginseng products with serious drainage, firmness and falsehood. There are two possibilities for this phenomenon, whether it is red ginseng or sun-dried ginseng: first, ginseng has a short life; Second, improper management during processing leads to desizing, drainage and shrinkage. This kind of product is not only greatly reduced in nutritional value, but also easy to absorb moisture and become soft, moldy and deteriorated in humid environment.
(2) Don't choose ginseng with cracked roots and small dull roots. Ginseng root fracture leads to slurry overflow and nutrient loss; Exogenous and endogenous, it is easy to absorb moisture and soften in humid environment, which is not conducive to preservation. For red ginseng, the nutritional value depends on the shape and color of ginseng root. Therefore, when buying, you must choose products with large roots, complete shapes and luster.
(3) Pay attention to the product packaging and complete label identification. Sealed or vacuum-packed products can avoid moth, mildew and deterioration because they are well isolated from the outside world. Generally speaking, the product labels of formal enterprises are relatively complete and can be purchased with confidence.
(four) choose the products of larger enterprises. Due to strict quality control of raw materials, advanced production technology and equipment, high management level of enterprises and guaranteed product quality.
Third, eat correctly. China's edible ginseng has a long history, and its magical effects are highly respected. According to historical records, ginseng has the effects of "nourishing five internal organs, calming the spirit, calming the mind, stopping fright, improving eyesight, being happy and improving intelligence". It is very particular about how to eat:
(1) stew. Cut ginseng into 2cm slices, put it in a porcelain bowl, fill it with water, seal the bowl, put it in a pot and steam it for 4~5 hours before taking it.
(2) chewing. Chewing 2~3 pieces of ginseng in your mouth is the simplest way to take it. It is refreshing, sweet and delicious.
(3) grinding. Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's physique, generally 1 ~ 1.5g each time.
(4) make tea. Slice ginseng, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and take it.
(5) soaking wine. Sliced whole ginseng can be put into bottles, soaked in 50-60% Chinese liquor, and taken daily according to the situation.
(6) stew. Ginseng is often accompanied by a certain bitterness when eaten. If ginseng is cooked with lean meat, chicken and fish, it can eliminate bitterness and nourish the body.
In addition, whether it is red ginseng or dried ginseng, you should eat it step by step, and you should not rush and eat too much. In addition, we must pay attention to seasonal changes. Generally speaking, the weather is cool in autumn and winter, and the food is better; Summer, when the weather is hot, is not suitable for eating. In short, as long as we master the above eating methods and precautions, ginseng can make us keep fit and prolong life.