Process for preparing Chinese herbal slices of dogwood fruit pulp prepared for decoction
A technology of decoction pieces of traditional Chinese medicine and Cornus officinalis, which can be applied to medical formulas, medical preparations containing active ingredients, plant raw materials, etc., and can solve the problems of reduced clinical efficacy of Cornus officinalis
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Embodiment 1
[0072] A processing method for Chinese medicinal decoction pieces of Cornus officinalis, comprising the steps of:
[0073] (1) Take the raw product of Cornus officinalis, add 2 times the amount of water, moisten it for 2 hours, then heat and cook at 100°C for 6 hours, let it cool after cooking, and take it out after the liquid is absorbed for later use;
[0074] (2) Take the boiled Cornus officinalis obtained in step (1), add rice wine with 20% weight of boiled cornus officinalis, stir evenly, heat and steam at 120°C for 2 hours, and dry at 60°C after steaming.
Embodiment 2
[0076] A processing method for Chinese medicinal decoction pieces of Cornus officinalis, comprising the steps of:
[0077] (1) Take the raw product of Cornus officinalis, add 3 times the amount of water, moisten it for 2 hours, then heat and cook at 80°C for 4 hours, let it cool after cooking, and take it out after the liquid is absorbed for later use;
[0078] (2) Take the boiled Cornus officinalis obtained in step (1), add rice wine with 20% weight of boiled cornus officinalis, stir evenly, heat and steam at 100°C for 4 hours, and dry at 60°C after steaming.
Embodiment 3
[0080] A processing method for Chinese medicinal decoction pieces of Cornus officinalis, comprising the steps of:
[0081] (1) Take the raw product of Cornus officinalis, add 1 times the amount of water, moisten it for 3 hours, then heat and cook at 100°C for 2 hours, let it cool after cooking, and take it out after the liquid is absorbed for later use;
[0082] (2) Take the boiled Cornus officinalis obtained in step (1), add rice wine with 30% weight of boiled cornus officinalis, stir evenly, heat and steam at 120°C for 1 hour, and dry at 60°C after steaming.
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