Vinegared Fructus Schisandrae Chinensis processing method

Abstract

The invention discloses a vinegared Fructus Schisandrae Chinensis processing method. The method includes: removing impurities such as stems from high-quality Fructus Schisandrae Chinensis, cleaning, well mixing with mixed oil, steaming over moderate heat for 3-4h until a well-done condition is achieved, taking out and drying; well mixing with vinegar, slightly braising and stewing separately with water until the surface of the Fructus Schisandrae Chinensis is black and oily, taking out and drying. The processing method is simple, and by addition of mushroom extracts, nutritional ingredients and healthcare efficacies of the Fructus Schisandrae Chinensis are provided, and efficacies of astringing, astringency inducing, Qi supplementing, body fluid secretion promoting, kidney nourishing and heart calming. In addition, production cycle is shortened, intrinsic irritation of the Fructus Schisandrae Chinensis is reduced, and obtained vinegared Fructus Schisandrae Chinensis is stable in quality.

Description

technical field [0001] The invention relates to a processing method of schisandra chinensis, which belongs to the processing technology of traditional Chinese medicine decoction pieces. Background technique [0002] The chemical components of Schisandra chinensis mainly include volatile oil, lignans, organic acids, sterols, and tannins, which can improve the body's immunity, protect the liver, and anti-virus. , nourishing qi and promoting body fluid, invigorating the kidney and calming the heart; used for chronic cough and dyspnea, nocturnal emission, enuresis, frequent urination, chronic diarrhea, spontaneous sweating, thirsty body fluid wound, internal heat and thirst, palpitation and insomnia; the disadvantages of existing processing methods are: : The production cycle is too long, the amount of manual labor in the production process is large, resulting in high production costs, and the steaming time and steaming temperature lack exact scientific parameters, resulting in ...

AI Technical Summary

Problems solved by technology

[0002] The chemical components of Schisandra chinensis mainly include volatile oil, lignans, organic acids, sterols, and tannins, which can improve the body's immunity, protect the liver, and anti-virus. , nourishing qi and promoting body fluid, invigorating the kidney and calming the heart; used for chronic cough and dyspnea, nocturnal emission, enuresis, frequent urination, chronic diarrhea, spontaneous sweating, thirsty body fluid wound, internal heat and thirst, palpitation and insomnia; the disadvantages of existing processing methods are: : The production cycle is too long, the amount of manual labor in the production process is large, resulting in high production costs, and the steaming time and steaming temperature lack exact scientific parameters, resulting in a large loss of active ingredients, which is not suitable for industrialized mass production