Vinegared Fructus Schisandrae Chinensis processing method

A technology of vinegar schisandra and schisandra, which is applied in the field of processing technology of Chinese herbal decoction pieces, can solve the problems of large amount of manual labor, long production cycle, and large loss of active ingredients, and achieve enhanced convergence, simple processing method, and shortened production cycle Effect

Inactive Publication Date: 2016-10-05
ANHUI YIYUAN PHARMA CO LTD
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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 f...

Method used

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Embodiment 1

[0012] Embodiment 1: the concocting method of vinegar Schisandra chinensis comprises the following contents:

[0013] (1) Take high-quality schisandra, remove impurities such as fruit stems, wash, then add 2.5 times the amount of mushroom extract, mix and cook for 55 minutes, take out the schisandra after fully absorbing the extract, and dry at a temperature of 55°C; The mushroom extract described is to get 7 parts by weight of Pleurotus eryngii, 11 parts by weight of straw mushroom, 6 parts by weight of Hericium erinaceus, 12 parts by weight of Flammulina velutipes, 4 parts by weight of tea tree mushroom, add 7 times of water by weight, and decoct with slow fire 5h, filtered to obtain the extract;

[0014] (2) Mix the schisandra prepared in the above step (1) with mixed oil, steam over medium heat for 3-4 hours until the heart is cooked through, take it out and dry it; the mixing ratio of the schisandra and mixed oil is 10-12: 1;

[0015] (3) Take the schisandra after steam...

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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 ...

Claims

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Application Information

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IPC IPC(8): A61K36/79A61K36/57A61P1/14A61K36/06A61K36/07A61K36/8994A61K36/82
CPCA61K36/06A61K36/07A61K36/57A61K36/79A61K36/82A61K36/8994A61K2236/10A61K2300/00
Inventor 李恒勇李大伟
Owner ANHUI YIYUAN PHARMA CO LTD
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