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一、何首乌的工艺改进: 何首乌为蓼科植物何首乌Polygonum multiflorum Thunb。的干燥块根。由于生何首乌多切成厚片或厚块,蒸时既费工时,又难使辅料渗入何首乌组织内部,以致炮制程度不一,内外生熟不均,很难达到炮制标准。为提高工效、保证炮制质量,笔者的具体做法是: 1.去杂、分档、按大、中、小分档后倒入缸或瓷盆内,分别待润。2.黑豆汁制备:将黑豆抢水淘洗,用清水浸泡至黑豆膨胀鼓起,捞出黑豆、用圆盘切药机切制或碾
First, the process improvement of Polygonum multiflorum: Polygonum multiflorum Polygonum multiflorum Thunb. Dry tubers. Due to the fact that the raw polygonum multiflorum is cut into thick pieces or thick pieces, steaming time is not only time-consuming, but also difficult to make accessories into the interior of the fleece-flower root tissue, resulting in varying degrees of concoction, uncooked inside and outside unfamiliar, it is difficult to achieve processing standards. In order to improve ergonomics and ensure the quality of concocting, the author’s specific approach is: 1. To miscellaneous, sub-file, according to large, medium and small sub-files into the cylinder or porcelain basin, respectively, to be run. 2. Preparation of black bean juice: Wash the black beans with water, soak with water until the black beans bulge, remove the black beans, cut or grind them with a disc cutter