(1) Optional parameters
When selecting ginseng, you should choose a cross spirit with tender skin, thick feet, long neck and round bladder to participate in hand kneading ginseng.
(2) Brush ginseng
Brush off the mud of ginseng with a bristle brush or a soft plastic brush, then put ginseng in water at 70℃ for 2 ~ 3 minutes to soften the fibrous roots, and then walk away with a bow until it turns white. The skin of ginseng can't be broken by brushing, nor can it be broken by walking with a bow.
(3) stir-fried ginseng
According to the size of ginseng, tie the ginseng into small bundles with white thread (tied to the tail of ginseng) and fry the ginseng with the same grade. The fried ginseng is basically the same as the processed sugar ginseng, but the degree of frying is different, so the peeled ginseng must be fried thoroughly.
(4) arranging needles
It is basically the same as sugar ginseng, except that the thin feet are not arranged in rows, and the main body of ginseng also needs to be arranged in rows.
(5) Sugar irrigation
Sugar is usually poured twice.
First boiling sugar: the temperature of boiling sugar is about one degree lower than that of processing sugar ginseng. After the sugar is boiled, it is cooled for 3 ~ 5 minutes, and the temperature is reduced to about 100℃. Then it is poured into the ginseng jar, soaked for 24 hours, taken out of the jar, and the attached sugar is controlled to be removed, and then the sugar is poured twice.
Sugar addition for the second time: it is made of syrup at one time, and about 15% white sugar is added. After the syrup is boiled, it is also cooled to about 100℃, and poured into a ginseng jar for soaking for 24 hours.
(6) remove sugar attached to ginseng.
First, brush off the sugar attached to the whiskers with warm water of about 40℃, and swing the ginseng whiskers in the water for 2 ~ 3 times.
Remove the sugar attached to the main body, hang the ginseng upside down on a wooden tray, cover it with a white cloth, spray warm water on the white cloth with a watering can (water leaks evenly from the white cloth), spray water repeatedly for 3 ~ 4 times until the sugar is attached to the ginseng, and steam the ginseng in a water drawer.
(7) steaming ginseng
Steam ginseng to purify water. Spread the tarpaulin on the drawer, then close the curtain, turn the ginseng upside down, steam it for 15 ~ 20 minutes after charging, and then take it out of the drawer.
(8) Roasted ginseng
Put the ginseng in the drawer flat on the barbecue fork (the barbecue fork is woven with wooden strips and twisted white lines and sleeved on the frame). The first layer of ginseng must be padded with a layer of wet white cloth, and the second layer of ginseng must be placed on the main body of the previous row of ginseng so as to be put down until it is full. Roast ginseng with charcoal fire or electric stove. Turn it over when baking, and bake both sides. Stop baking when ginseng skin turns white, and be careful not to burn it.
(9) dry ginseng
Place the roasted ginseng flat on a glass drying tray. The method of placing ginseng is as follows: the beard of the first row of ginseng should be padded with paper strips, the main body of the second row of ginseng should be pressed on the beard of the first row of ginseng to put it down, and the beard of the last row of ginseng should be covered with white paper strips, so that the main body and beard of ginseng can be dried at the same time. Ginseng is dried in the sun until it is dry and hard.
(10) Tide
Spray warm water on ginseng with a sprayer, keep it stuffy for 12 hours, and knead the skin when the main body and epidermis of ginseng become soft.
(1 1) skinning
Sword-shaped peeling knife (blunt head) made of bamboo or bone. Use the tip of a knife to imprint ginseng from top to bottom, and each line of imprinting is carried out by inserting spaces, which are arranged like the stitches of a sole. Press the whole parameter body, the root is not embossed, the embossing should be uniform and consistent, and the embossing distance is 2 mm
(12) Tail binding
In fact, it is to reshape and make the parameters symmetrical and beautiful. Before tying the tail, prepare some ginseng whiskers with sugar (this kind of ginseng must be sweetened without arranging needles). Ginseng with symmetrical and beautiful shape can be tied with white thread. If the shape of the parameter is not perfect, additional ginseng is needed. The attached ginseng should be of the same thickness, the interface should be cut into the shape of horse ears, and then tied tightly with white thread. The binding line should be spiral and uniform, with a spacing of about 2 mm.
(13) Re-drying and drying
The tied ginseng should be aired, and the temperature in the drying room should not exceed 40℃ until it is completely dry. The main body of the finished product is white, and the whiskers and legs are light yellow-red.
(14) shock absorption and packaging
Spray a proper amount of warm water on ginseng with a sprayer (until it is completely wet), stuffy 12 hours, box-packing, air-dry again before sealing, and then seal the box after water vapor escapes.
Although the processing technology of this variety is complicated, because of its beautiful appearance, it is more convenient to process a single boxed gift ginseng, and good economic benefits can be obtained.