T/FSRS 2.5-2022 "Fusong Ginseng" Processing Technical Specifications Part 5: Da Li Ginseng

Scope

Scope: This standard specifies the technical requirements for the processing of ginseng products, including process procedures, technical requirements, grading, and traceability management. This standard applies to the processing of "Fusong Ginseng" brand products. Main technical content: 5.1 The production water used in the processing of ginseng products shall comply with the requirements of GB 5749. 5.2 The raw ginseng selected for processing shall come from the Fusong region, with a straight body, sufficient sap, no rotten scars, and a fresh ginseng weight of 40 g to 150 g. 5.3 Wash the fresh ginseng with warm water for 20 to 30 minutes, and clean it with a ginseng washing machine or manually, without damaging the skin. 5.4 Trim the root according to the shape of the fresh ginseng, removing the taproot with a diameter of less than 0.5 cm or leaving it at 1 to 2 cm. 5.5 Sort the trimmed raw ginseng according to the specifications in Table 1. Table 1: Specifications for ginseng sorting Specification Large ginseng Medium ginseng Small ginseng Weight (g) ≥75 50–75 30–50 Main root length (cm) ≥8 ≥7 ≥6 5.6 Skin removal: Cut the fresh ginseng into large, medium, and small pieces, and place them on a drainage tray to dry in the sun for 3 to 4 hours to remove surface moisture. Then place them in a drying oven. The drying temperature should be 35–40 °C for about 8 to 10 hours, ensuring even temperature distribution. If necessary, flip and rotate the ginseng after 5 hours. 5.7 Steaming: After skin removal, place the ginseng in a steamer and control the steaming temperature and time according to Table 2. After removing the ginseng from the steamer, immediately soak it in freshly changed cold water and drain it after complete cooling. Table 2: Steaming temperature and time specifications Specification Large ginseng Medium ginseng Small ginseng Temperature/°C ≥98 20–25 16–20 13–16 Time (min) 20 16 13 5.8 Dry

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