摘要
将大力参原加工法的关键──鲜参在沸水中烫一定时间，改为文武火各蒸30分钟， 结果成品物 理性状与原加工法几乎无差异，但提高了单位时间加工量、折干率和一等参率，从而增加了 经济效益。
The Key of original prepared method for Dali ginsheng (Fresh ginsheng Prepared by boiling water is named Dali ginsheng)is from fresh Ginsheng boiling in boiling water to be changed over to steam for 30 minutes with slow fire and q uick five,the result,the properties of end product is almost the same to the end product prepared by original method,but the quantity prepared by the method is more than by original method,the convertint into dry rate of first ginsheng equa l to original method.From this,increasing economic benefit.
出处
《农业与技术》
2001年第3期30-32,35,共4页
Agriculture and Technology
