1. Brewing: Wash fresh ginseng and soak it in white wine (time is not limited) to achieve the purpose of preservation. The fresh ginseng processed by this method, except for some saponins which are soluble in wine, has become fibrotic and has no nourishing and health care value.
2. Smoking: Fresh ginseng is smoked with sulfur. Scientific experiments have proved that the internal components of ginseng smoked with sulfur have changed, and there are still toxins left by harmful substances in ginseng. Eating this ginseng is harmful to your health. ?
3. Mixed preservation: it is a combination of the above two methods, that is, fresh ginseng is smoked with sulfur for a short time, soaked in white wine, then sterilized at high temperature and packaged with preservatives.
You can keep the temperature low in the refrigerator. During cold storage, the temperature should be controlled at 0~2℃. Fresh ginseng can be wrapped in plastic wrap and put in the refrigerator to avoid odor. This method can generally last for half a month to several months.
Extended data:
At present, the so-called "fresh ginseng" and "fresh ginseng" have appeared in the market one after another (different names are essentially the same). Although the appearance of fresh ginseng is preserved, the quality and composition of fresh ginseng are changed, and the taste becomes too heavy or sour, which makes the treasures become waste products and even medicines, and the health care value of ginseng cannot be realized.
Exquisite raw materials, pure original ecology. "He" brand fresh ginseng is collected from Changbai Mountain, Fusong County, Jilin Province, the hometown of ginseng. Adopt the most advanced patented technology to ensure that there is no processing, pollution and harmful residue in the whole process of storage, transportation and packaging, and maintain the quality, shape, color and effective components of fresh ginseng at harvest, truly realize the organic, green and healthy concept of preservation and quality assurance, and ensure the original ecology of ginseng to the maximum extent.
References:
Fresh Ginseng-Baidu Encyclopedia