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传统方法采用“甑蒸搭气法”炮制鹿茸。即将鹿茸用麻线或布缠绕,自锯口灌酒后蒸约1小时左右。常导致茸皮和茸体分离,蒸出的黄色药液被浪费,药材损耗率较大。现将笔者自幼随师所学的鹿茸炮制方法及多年实践体会
The traditional method uses “steam evaporating method” to make pilose antler. The antler is about to be twined with twine or cloth and steamed for about 1 hour after brewing. It often leads to the separation of velvet and velvet, and the yellow liquid distilled out is wasted, and the loss rate of herbs is large. Now I have learnt the antler processing method and experience of many years