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全须生晒参:选用参体较大、参须齐全的参根加工而成,不能加工红参的也可做全须生晒参。涮参方法与加工糖参的相同,涮净后,将参根放入沸水中略煮炸一下(约炸1分钟左右),炸后捞出晾凉,按支头大小分别摆放在晾参盘上,置日光下晾晒1～2天,再移入烘干室进行烘干。烘干时的温度不宜过高,一般应控制在35～40℃。要及时排出潮气,以防止参体表面变黄,影响质量。烘干后,再喷洒少量清水进行打潮闷软,然后将每支人参用白线缠须(绑尾),晾干即可。
All Health and Sunburn: Selected Senate larger, Senate must be fully processed from the root, can not be processed red ginseng can be done all Sun Health Senate. Shabu-shabu method and the same processing sugar, shabu-shabu, the root will be placed in boiling water, boil a little fried (about 1 minute fried), fried and let cool, according to the size of the branches were placed in the Pan dish On the sun drying 1 to 2 days, and then into the drying room for drying. Drying temperature should not be too high, the general should be controlled at 35 ~ 40 ℃. To promptly discharged moisture, in order to prevent the surface yellowing of the body, affecting the quality. After drying, sprinkle a small amount of water and then spray a little soft tide, and then each ginseng wrapped with white line must (tied tail), to dry.