Processing method for rice water soaked radix puerariae
A technology of rice soup and kudzu root, which is applied in the field of traditional Chinese medicine processing, can solve the problem of low content of effective medicinal ingredients in kudzu root, and achieve the effect of light yellow color, easy control and operation
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Embodiment 1
[0016] A method for preparing kudzu root soaked in rice soup, comprising the following steps:
[0017] a. Purification: remove impurities such as soil, sand and gravel on the kudzu root, and wash;
[0018] b. Cutting: moisten Pueraria root with rice soup, cut into 3mm thick slices, and dry in the sun;
[0019] c. Artillery moxibustion: mix kudzu root slices, wheat bran and rice soup evenly in a weight ratio of 10:4:1.5, and bake at 150°C for 45 minutes.
[0020] d. Sieving: After the baking is completed, cool to room temperature, sieve, and separate the wheat bran and kudzu root slices.
Embodiment 2
[0022] A method for preparing kudzu root soaked in rice soup, comprising the following steps:
[0023] a. Purification: remove impurities such as soil, sand and gravel on the kudzu root, and wash;
[0024] b. Cutting: moisten Pueraria root with rice soup, cut into 5mm thick slices, and dry in the sun;
[0025] c. Artillery moxibustion: mix kudzu root slices, wheat bran and rice soup evenly in a weight ratio of 12:4:2, and bake at 170°C for 35 minutes.
[0026] d. Sieving: After the baking is completed, cool to room temperature, sieve, and separate the wheat bran and kudzu root slices.
Embodiment 3
[0028] A method for preparing kudzu root soaked in rice soup, comprising the following steps:
[0029] a. Purification: remove impurities such as soil, sand and gravel on the kudzu root, and wash;
[0030] b. Cutting: moisten Pueraria root with rice soup, cut into 4mm thick slices, and dry in the sun;
[0031] c. Artillery moxibustion: mix kudzu root slices, wheat bran and rice soup evenly in a weight ratio of 11:4:2, and bake at 160°C for 40 minutes.
[0032] d. Sieving: After the baking is completed, cool to room temperature, sieve, and separate the wheat bran and kudzu root slices.
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