Processing method

The processing of fleece-flower root was started from the Tang Dynasty using auxiliary materials and using different methods of concoction. It has been inherited and developed since ancient times. Black bean steaming method has been used since the Tang Dynasty and has the longest application history. Due to changes in the pharmacological effects caused by changes in the chemical composition after processing, the diarrhoea effect is strong, the diarrhea effect is weak after the system, and the replenishing effect is enhanced, which is consistent with the traditional view. Of course, there are many researches on concocting time in the modern research of concocting methods, while the research on different concoction methods, types and amounts of auxiliary materials takes more than traditional experience, and there are few scientific researches in this area. It is of great use to strengthen research on these aspects and provide basis for formulating the rational processing technology of Polygonum multiflorum, so that the traditional experience of the motherland can be fully applied.

[processing method]

First, the net system to remove impurities ("Pharmacopoeia 85").

Second, cut and remove impurities, wash, slightly dip, run through, cut thick pieces or pieces, dry ("Pharmacopoeia 85").

Third, the artillery

Shouwu

Black bean yellow wine

(1)Put out the Hezhanwu block into the basin, mix well with black bean juice and rice wine, place it in the tank or suitable container, close it, take it in a pot of water, stew it until the juice is sucked, remove, and dry it. . Each Polygonum multiflorum 100kg, with black beans 10kg, rice wine 25kg.

Black soybean milk is prepared by taking 10 kg of black beans, adding boiled water for about 4 hours, adding about 15 kg of wolfberry juice, boiling water for about 3 hours, about 10 kg of wolfberry juice, and about 25 kg of total wolfberry juice (“Pharmacopoeia 63”).

(2) Take Shouwu tablets or pieces, first mix well with black bean juice, heat water, steam for 8 hours, simmer for 8 hours until the surface is dark brown, remove, and dry. Mix well with rice wine, steam for 8 hours, remove and dry. Each polygonum 100kg, with black beans 10kg, rice wine 20kg.

The black bean milk method takes 10kg of black beans, adds water, about 4 hours, and about 15kg of wolfberry juice.

The bean dregs are boiled for about 3 hours. The wolfberry juice is about 10kg and the combined bean curd juice is 25kg (“Inner Mongolia”).

Steaming

(1) The original was born only in Polygonum multiflorum, remove impurities, submerged, soaked for 12-24 hours, washed, picked up, and only opened, half-way watering, run through, steamer, steamed for 8 hours a day (more than After the steam starts counting, 焖 overnight, 翌 翌 翌 翌 翌 翌 翌 翌 翌 翌 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。. take out. Dry to half dry, cut thin slices, stir the juice obtained when steaming, make it suck, dry and sieve to remove dust (“Shanghai”).

(2) Take the original herbs, wash, boil 4-6 hours, until the center is sticky, dry in the sun, cut stem base and tail tip, repeatedly dry to hard, and then dip for 4 hours, add water to cover the medicine surface , Boil for 8 hours, simmer 1 night, dry in the sun, then steam for 8 hours, simmer for 15 hours. Again, if the former method is used once, then the hot 9-12mm cubes will be dried and dried (Zhejiang).

Wine making

(1) Take fleece-flower root slices or pieces, mix with rice wine, run for 4-6 hours, steam in the steamer for 6 hours, take out a little dry, then add pot juice, wait for the juice to exhaust, pick up and steam, with steamed black For degrees, remove the sun or dry. Each first 500g, with rice wine 60g ("Heilongjiang").

(2) Take fleece-flower root and add water and run through, slice and dry. Each of the Polygonum multiflorum 10kg, with 2kg of white wine ("Liaoning").

4. Black beans and licorice first place the black beans on the bottom of the pot, add licorice, fleece-flower root, and water, and cook for 12 hours with high heat until the degree of blackness is red, run for 1-2 days, and dry. Cut 3mm thick slices and dry. For each of Polygonum multiflorum 100kg, use 12.5kg black beans and 2kg licorice ("Integration").

5. Prepare black beans and ginger as the root of Polygonum multiflorum, add water to soak for 48 hours, cut 3cm cubes, then soak for 48 hours, boil for 20 minutes, go to water, add ginger (sliced ​​to the bottom of the pan), cook black beans for 4 hours, go to ginger, black beans, dry . Each Polygonum multiflorum 10kg, 1kg each with black beans and ginger ("Integration").

Black bean

(1) Take fleece-flower root slices or pieces, mix well with black bean juice, place in non-ferrous suitable containers, tightly closed, heat with water or stew with steam to dilute juice or take fleece-flower root slices or pieces. Mix well with black bean juice, place it in a suitable container, heat it until it is brown, remove and dry it. Each polygonum (block) 100kg, with black beans 10kg.

The black bean milk method takes 10kg of black beans, adds water, and cooks for about 4 hours. The wolfberry juice is about 15kg. The bean dregs is boiled for about 3 hours. The wolfberry juice is about 10kg, and the black soybean paste is about 25kg (“Pharmacopoeia 85”).

(2) Take Shouwu Tablets, steam for about 6-8 hours, simmer for 1 night, remove; dry or bake to 80% dry, mix well with black bean juice, and then steam for about 24 hours until the juice is exhausted. Black is the degree of drying. Each polygonum 100kg, with 10kg black beans.

The black bean milk method takes 10kg of black beans, adds boiled water for about 4 hours, about 15kg of wolfberry juice, bean curd plus boiled water for about 3 hours, about 10kg of wolfberry juice, and 25kg of black soybean juice (“Hunan”).

(3) Take the Polygonum multiflorum. Set the non-ferrous pot, add black beans and appropriate amount of water cook for 3-4 hours, simmer 1 night, to the appearance of black brown inside, remove, go to bean dregs, drying half dry, the remaining liquid mix, run through, cut thick Tablets, dry. Each hesley root block 100kg, with black beans 10kg ("Anhui").

7. Cooked ground to make cooked juice, diluted with water, add He Shuwu run through, steam for 3-5 hours, dry; so repeatedly steamed, cool 3-5 times, dried. For each of the Polygonum multiflorum 500g, 60g of reconstituted ground juice is used ("Integration").

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