Ginseng carbonated drinking ginseng is a five-fed seed plant that can be used to treat spleen and stomach weakness, lung deficiency and cough, loss of appetite, and insomnia palpitations. It has superior efficacy in strengthening and eliminating fatigue. It is particularly appropriate for the conditioning of serious or chronically ill persons.
This drink has been tested in the past, but it is difficult to drink because of its peculiar smell and taste. Moreover, if the original branch is placed in a refreshing beverage, swelling and spoilage will occur, making the beverage cloudy, and taste will lose the unique bite of ginseng, reducing the value of the product.
The preparation method uses young Korean ginseng that is 1 to 3 years old (best in 2 years), and after the water is washed and dried, the hot water is heated for 2 to 10 minutes according to the raw material thickness. After cooling and air-drying, immersed for 5 to 12 hours in an alcohol with a concentration of 50% (preferably 70%) or more depending on the age and thickness of the ginseng, the ginseng was taken out and air-dried. In addition, prepare a container of suitable size, and put in a refreshing beverage water, such as sucrose, glucose, honey and other sweeteners, citric acid, malic acid and other sours and vitamins, spices, juices, etc. Several of the Korean ginseng treated with alcohol were pressed under pressure into carbonic acid gas, and the container was sealed and placed in a water bath for low temperature sterilization. The ginseng-containing beverage thus obtained has good properties within a year, elegant flavor, and is a nourishing product for both young and old.
Example Two-year-old Korean ginseng was heated in hot water for about 3 minutes, air-dried and dried, and soaked in 10 liters of 70% alcohol solution for 6 hours. Ginseng removed from alcohol was air-dried to remove attached alcohol. . At the same time, citric acid, glucose, sucrose, honey, and vitamin C were dissolved, and 100 ml of a solution adjusted to an appropriate taste was placed in a container and placed in a treated ginseng, and the container was sealed under the pressure of carbonic acid gas. It is heated at 60°C for 15 to 20 minutes and then quenched to obtain the product.
This drink has been tested in the past, but it is difficult to drink because of its peculiar smell and taste. Moreover, if the original branch is placed in a refreshing beverage, swelling and spoilage will occur, making the beverage cloudy, and taste will lose the unique bite of ginseng, reducing the value of the product.
The preparation method uses young Korean ginseng that is 1 to 3 years old (best in 2 years), and after the water is washed and dried, the hot water is heated for 2 to 10 minutes according to the raw material thickness. After cooling and air-drying, immersed for 5 to 12 hours in an alcohol with a concentration of 50% (preferably 70%) or more depending on the age and thickness of the ginseng, the ginseng was taken out and air-dried. In addition, prepare a container of suitable size, and put in a refreshing beverage water, such as sucrose, glucose, honey and other sweeteners, citric acid, malic acid and other sours and vitamins, spices, juices, etc. Several of the Korean ginseng treated with alcohol were pressed under pressure into carbonic acid gas, and the container was sealed and placed in a water bath for low temperature sterilization. The ginseng-containing beverage thus obtained has good properties within a year, elegant flavor, and is a nourishing product for both young and old.
Example Two-year-old Korean ginseng was heated in hot water for about 3 minutes, air-dried and dried, and soaked in 10 liters of 70% alcohol solution for 6 hours. Ginseng removed from alcohol was air-dried to remove attached alcohol. . At the same time, citric acid, glucose, sucrose, honey, and vitamin C were dissolved, and 100 ml of a solution adjusted to an appropriate taste was placed in a container and placed in a treated ginseng, and the container was sealed under the pressure of carbonic acid gas. It is heated at 60°C for 15 to 20 minutes and then quenched to obtain the product.
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