MANUFACTURING METHOD OF RED GINSENG

A preparation method of red ginseng is provided to facilitate the taking of red ginseng, to impart soft taste and flavor to the red ginseng, and to enable one to take the red ginseng as it is or by adding it to Samgyetang(chicken broth with ginseng), kimchi, etc. A preparation method of red ginseng comprises the steps of: washing green ginseng with one or more selected from ultrasonic-electrolytic water and ozone water, or with grass liquid; cutting the washed green ginseng into a thickness of 4~5mm at an angle of 30~40°; firstly steaming the cut green ginseng at 55~90°C for 90~120min; firstly drying the firstly steamed green ginseng at 40~70°C for 6~8hr; secondly steaming the firstly dried ginseng at 80~95°C for 60~90min; secondly drying the secondly steamed green ginseng at 30~50°C for 11~13hr; thirdly steaming the secondly dried green ginseng at 90~98°C for 60~90min; thirdly drying the thirdly steamed green ginseng at 30~50°C for 5~7hr; fourthly steaming the thirdly dried green ginseng at 95~99°C for 40~60min; fourthly drying the fourthly steamed green ginseng at 20~25°C for 40~60min; applying far infra-red ray of 3~1000mum to the fourthly dried green ginseng at 90~100°C for 5~20min to obtain red ginseng; and freeze-drying the red ginseng at -40~-30°C for 10~15hr.