论文部分内容阅读
醋炙乳香的一般方法是取净乳香,置锅内,用中火炒至表面微熔时喷醋,再炒至表面明亮时迅速出锅,摊开晾凉。此法乳香内外受热不均,不利于刺激性成分散失,且所得制品干硬,不易粉碎,及有效成分煎出。笔者在上法的基础上采用酒醋同炙法,取得了满意效果,酒精的介入使乳香内外受热均匀,因酒精能渗入其内部,且所得制品质脆易粉碎,利于煎出有效成分。酒醋
The general method of removing vinegar and frankincense is to take a clean frankincense, set the pot, and fry the vinegar with medium heat until the surface is slightly melted, then fry until the surface is bright and quickly pan out, spread out and let cool. This method of frankincense inside and outside the uneven heating, is not conducive to the loss of irritant into the loss, and the resulting product is dry and hard, not easy to crush, and the effective ingredients to cook. On the basis of the method, the author used wine vinegar and mash method to achieve a satisfactory effect. The intervention of alcohol caused the internal and external heating of frankincense to be even, because alcohol could penetrate into the interior of the frankincense, and the quality of the obtained product was brittle and crushed, which was conducive to frying the active ingredients. Wine vinegar