The processing technology of red ginseng is different.

Harvest and storage

Ginseng (Garden Ginseng) has been cultivated for 5-7 years, and collected from September to 65438+10, cleaned, and processed after removing stems and leaves. Sun-dried ginseng: fresh ginseng is cut from branches and fibrous roots, smoked with sulfur or slightly scalded in boiling water, and then dried, or subsequently dried; Branches and fibrous roots are processed into white ginseng whiskers. Ginseng Radix Rubri: steaming for 2-3 hours, and sun drying or sun drying; Branches and fibrous roots are processed into red ginseng whiskers: adventitious roots are processed into red ginseng Polygonum sugar ginseng (white ginseng): fresh ginseng is soaked in boiling water, then pricked, soaked in concentrated sugar juice, dried or dried. Wild products (wild ginseng) should be protected from breaking branches and fibrous roots when digging, and the whole root system should be preserved, and more of them should be processed into sun-dried ginseng or sugar ginseng.

Medicinal material identification

(1) The main root of sun-dried ginseng (round ginseng) is conical or spindle-shaped, with a length of 3- 15cm and a diameter of1-2 (-3) cm; The upper end is connected with a thin rhizome (commonly known as reed head), which is 2-5.5 cm long and has 4-6 bowl-shaped stem marks (commonly known as reed bowl), which are arranged alternately, and there are often winter buds next to the stem marks at the top; The lower part has 2-4 branches and a few fine lateral roots, which are 8- 12cm long. There are many slender fibrous roots at the lower part of the branch roots, and sometimes there are inconspicuous small verrucous protrusions (called pearl points) on the surface. The surface is yellow-brown, with irregular longitudinal wrinkles and thin transverse stripes, and the transverse stripes of the main roots are often thin and intermittent; There are a few transverse lenticels on the surface of the branch root. A hard, intermittent ring; There are a few transverse lenticels on the surface of the branch root. Hard, yellow-white section, multiple radial cracks on the epidermis, scattered in yellow-brown spots (resin groove). The breath is very fragrant, and the taste is slightly sweet and bitter.

(2) Most of the lateral roots of red ginseng have been removed, and they are reddish brown, translucent, or khaki, opaque and horny.

(3) The sun-dried ginseng taproot is short and thick, with more than two branches, which are in the shape of figure 8 or cylinder, with a length of 2- 10cm and a diameter of 1-2cm. The surface is grayish yellow, with longitudinal wrinkles, and the upper part has fine spiral lines, commonly known as iron lines. The rhizome at the top of the taproot is slender, about equal to or longer than the taproot, with dense bowl-shaped stem marks. A section of rhizome near the main root is smooth and has no stem marks, which is called Lu Yuan. There are drooping adventitious roots next to the rhizome, which look like jujube pits, and it is called Polygonum multiflorum. There are sparse and long fibrous roots on the branch roots, which are about 2-3 times that of ginseng, and there are obvious verrucous processes. Fresh wild ginseng root surface is yellow and white.