The processing procedure of pinched ginseng is relatively complicated and the processing process is delicate.

(1) When choosing ginseng, you should choose ginseng with tender skin, long neck and round arms.

(2) Brush the ginseng with a bristle brush or a soft plastic brush to remove the mud from the ginseng, then boil the ginseng in 70°C water for 2 to 3 minutes to soften the fibrous roots, and then line the bow until it is white.

The skin of the ginseng cannot be broken by brushing or walking.

(3) Grade the fried ginseng according to its size, tie the ginseng into small handfuls with white thread (tied to the tail of the ginseng), and fry ginseng of the same grade together.

Fried ginseng is basically the same as processed sugar ginseng, only the degree of frying is different. The skinned ginseng must be fried thoroughly.

(4) The needle arrangement is basically the same as that of sugar ginseng, but the thin leg whiskers do not need to be arranged, and the main body of large ginseng also needs to be needle arranged.

(5) Filling with sugar is usually done twice.

The first sugaring process: The temperature of boiling sugar is about one degree lower than that of processed sugar ginseng. After the sugar is boiled, let it cool for 3 to 5 minutes. When the temperature drops to about 100°C, pour it into the ginseng vat and soak it for 24 hours.

Remove the attached sugar and fill with sugar 2 more times.

The second sugar syrup is made by adding about 15% of sugar to the syrup that was filled once.

After the syrup is boiled, it is also cooled to about 100°C and poured into a ginseng vat. It is soaked for 24 hours and taken out of the vat.

(6) Remove the sugar attached to the ginseng. First, use warm water of about 40°C to brush off the sugar attached to the ginseng whiskers. Swing the ginseng whiskers in the water 2 to 3 times.

Remove the sugar on the main body, place the ginseng head down on a wooden plate, cover it with a white cloth, then use a watering can to spray warm water on the white cloth (the water will leak evenly from the white cloth), spray water repeatedly for 3 to 4 times.

Repeat until the ginseng is rinsed and sugar is attached, then steam the ginseng on top of the water.

(7) Steam ginseng. Steam the water-purified ginseng.

Cover the drawer with oilcloth and a curtain. Place the ginseng upside down and steam it for 15 to 20 minutes before taking it out of the drawer.

(8) Roast ginseng. Place the ginseng out of the drawer in a single layer on a roasting fork (the roasting fork is made of a frame made of wooden strips, and a mesh made of ply white thread is used to cover the frame).

The beard of the first layer of ginseng should be placed on a layer of wet white cloth, and the beard of the second layer of ginseng should be placed on the main body of the previous row of ginseng. Place it down until it is full.

Ginseng is grilled using charcoal fire or electric stove.

Turn over during baking to cook both sides.

Stop roasting when the ginseng skin turns white, be careful not to burn it.

(9) Drying ginseng. Place the roasted ginseng flatly in a glass drying tray.

The method of arranging the ginseng is as follows: the first row of ginseng must be placed with paper strips, the main part of the second row of ginseng should be pressed against the previous row of ginseng beards, and the last row of ginseng must be placed with white strips of paper.

Cover so that the main body and whiskers of the ginseng are dried at the same time.

Dry the ginseng until it is eighty dry and hard.

(10) Use a sprayer to spray warm water on the ginseng and leave it alone for 12 hours. When the main body and skin of the ginseng are soft, you can pinch the skin.

(11) Skin-picking: Use bamboo or bone to make a sword-style skin-picking knife (blunt tip).

Use the tip of the knife to imprint the main body of the ginseng from top to bottom. Each line of imprinting is done by inserting holes, arranged like the stitches on the sole of a shoe.

Press all over the main body of the whole ginseng, leaving no embossing on the branches and roots. The embossing should be uniform and the spacing between the embossings should be 2 mm.

(12) Tail tying is actually for shaping, making the shape symmetrical and beautiful.

Before tying the tail, you need to prepare some ginseng whisks filled with sugar (this ginseng whisk is not lined with needles but only filled with sugar).

For a ginseng that is symmetrical and beautiful, just tie the whiskers with white thread.

If the shape of the ginseng is not perfect, you need to tie it with ginseng. The ginseng must be of the same thickness. Cut the interface into a horse ear shape and then tie it with white thread. The tying thread should be spiral and uniform, with a spacing of 2 mm.

about.

(13) Dry and tie the ginseng again. The ginseng should be dried in the sun and dried. The temperature in the drying room should not exceed 40°C until it is completely dry.

The main body of the finished ginseng is white, and the legs are light yellow-red.

(14) Use a sprayer to spray appropriate warm water on the ginseng (until it is completely wet). Leave it in the box for 12 hours. Dry it again before sealing. Let the water vapor escape before sealing.

Although the processing process of this variety is relatively complicated, due to the beautiful shape of the ginseng, it is easy to process single boxed gift ginseng and can achieve better economic benefits.