Preparation method of prepared radix rehmannia steamed and dried for nine times

Abstract

The invention relates to a preparation method of prepared radix rehmannia steamed and dried for nine times, and the prepared adix rehmannia steamed and dried for nine times has good color, taste, treaThe invention relates to a preparation method of prepared radix rehmannia steamed and dried for nine times, and the prepared adix rehmannia steamed and dried for nine times has good color, taste, treating effect and quality. Clean radix rehmannia is placed into a container, rice wine is added to be uniformly stirred, the container is sealed, and the radix rehmannia is sealed in the container untilting effect and quality. Clean radix rehmannia is placed into a container, rice wine is added to be uniformly stirred, the container is sealed, and the radix rehmannia is sealed in the container until the radix rehmannia is moistened to completely absorb the rice wine; the radix rehmannia completely absorbing the rice wine is heated and steamed, prepared radix rehmannia liquid flowing out by steamthe radix rehmannia is moistened to completely absorb the rice wine; the radix rehmannia completely absorbing the rice wine is heated and steamed, prepared radix rehmannia liquid flowing out by steaming is collected by a container, the radix rehmannia is steamed until being loosened and black, the loosened black radix rehmannia is taken out to be dried for one day to be mixed with the prepared raing is collected by a container, the radix rehmannia is steamed until being loosened and black, the loosened black radix rehmannia is taken out to be dried for one day to be mixed with the prepared radix rehmannia liquid and the rice wine collected by the container to be steamed for 24 hours, the loosened black radix rehmannia is taken out to be dried for one day again, and the process is repeateddix rehmannia liquid and the rice wine collected by the container to be steamed for 24 hours, the loosened black radix rehmannia is taken out to be dried for one day again, and the process is repeatedly steamed and dried for 8 times; at the ninth time, the rehmannia is mixed with the rice wine and amomum villosum powder to be steamed for 24 hours until the rehmannia is blackened inside and outsidely steamed and dried for 8 times; at the ninth time, the rehmannia is mixed with the rice wine and amomum villosum powder to be steamed for 24 hours until the rehmannia is blackened inside and outside and has a sweet and sour taste without bitterness, and then the rehmannia is taken out to be dried at the degree of 80 percent, cut into pieces and dried. The invention has the advantages of black coand has a sweet and sour taste without bitterness, and then the rehmannia is taken out to be dried at the degree of 80 percent, cut into pieces and dried. The invention has the advantages of black color, bright glossiness, sweetness and sour and sweet taste without bitterness.lor, bright glossiness, sweetness and sour and sweet taste without bitterness.

Description

technical field [0001] The invention relates to a method for preparing rehmannia glutinosa with excellent color, taste, curative effect and quality. Background technique [0002] According to records, Sun Simiao was the first person to create Rehmannia glutinosa in the history of Chinese medicine. In his works "Qian Jin Yao Fang" and "Qian Jin Yi Fang" he divided Rehmannia glutinosa into two types, raw and cooked. After steaming, the cold nature of raw rehmannia glutinosa can be changed to sweet and flat, and the effect of flattening can be changed to warm and tonic. The process of steaming rehmannia glutinosa is detailed. It is said that because Sun Simiao often ate Rehmannia glutinosa, he did not die of illness until he was over 140 years old. According to the "Old Tang Book", after his death, "for more than a month, his face did not change, and his body was dead, just like empty clothes, and it is different from time to time." Although the above legends may not be true,...

AI Technical Summary

Problems solved by technology

[0004] And the traditional method of steaming Rehmannia glutinosa generally adopts one-time boring method to make Rehmannia glutinosa. This commonly used method of steaming Rehmannia glutinosa has defects such as impermeable steaming, color, taste, curative effect, and poor quality.

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