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据有关文献报道,枳壳含多量挥发油成分,服后易引起恶心、发呕的副作用。传统认为“燥性”之故。经蜜麸炒制后,其挥发油大为减少,可缓和其“燥性”,达到临床应用之目的。操作方法1.蜜麸制法:取麦麸投入锅内炒热,趁热加入20%的蜜汁(取生蜜置锅中用文火融化,并加入适量水而成),至蜜汗均匀地拌在麦麸上,稍将焙干,取出过筛备用。2.蜜麸炒枳壳:先将锅加热,取蜜麸炒至冒烟时加入净枳壳片,不断翻砂至金黄色,筛去蜜麸即可。体会1.蜜麸炒制枳壳主要是借蜜麸之烟将枳壳熏黄,故最好用较大的火力(中火)加热,同时操作宜快,其饮片不仅色泽美观,尚可提高饮片质量。
According to reports in the literature, oyster shells contain a large amount of volatile oil components, which can easily cause nausea and vomiting after serving. Traditionally considered “dryness”. After frying the honey bran, its volatile oil is greatly reduced, which can ease its “dryness” and achieve the purpose of clinical application. Method of operation 1. Honey bran method: Take the wheat bran into the pan to fry the heat, add 20% of the honey sauce while it is hot (take the honey and set it in the pan and simmer to melt, and add the appropriate amount of water), to the honey sweat evenly Stir on wheat bran, bake it a little, remove it and use it for sifting. 2. Honey bran fried oysters shell: first heated the pot, take the honey bran fried smoked when adding the net oyster shell pieces, constantly turning sand to golden yellow, sieved to remove honey bran can be. Experience 1. Honey bran fried oyster clam shell is mainly to use smoke honey bran smoked clam shell, it is best to use a larger firepower (middle fire) heating, while operating should be fast, its pieces are not only beautiful color, can still improve Piece quality.