Technological process for processing Polygonatum sibiricum Red.

Abstract

The invention discloses a technological process for processing Polygonatum sibiricum Red.. The technological process includes steps of cleaning and air-drying, wine-added moistening, and nine-time steaming and air-drying. The cleaning and air-drying step includes washing collected Polygonatum sibiricum Red., and air-drying the same until the water content reaches about 60%. The wine-added moistening step includes moistening the Polygonatum sibiricum Red. with 60% of water content in water for 8-10 hours in summer or 16-24 hours in winter, draining water, putting the Polygonatum sibiricum Red.into a ceramic container, adding yellow rice wine before evenly stirring, sealing the container, and performing moistening for 16 hours. The nine-time steaming and air-drying step includes steaming the moistened Polygonatum sibiricum Red. in a ceramic kettle in a confining mode for 10-12 hour each time, taking out the Polygonatum sibiricum Red. for air-drying until the water content is about 40%,putting the air-dried Polygonatum sibiricum Red. into the ceramic kettle, and moistening the Polygonatum sibiricum Red. at a dry shade place for one night; repeating steaming and air-frying accordingto the conditions for nine times, taking out the Polygonatum sibiricum Red. for air-drying until the water content is 20%, and slicing and packaging the Polygonatum sibiricum Red.. The nine-time steamed and air-dried Polygonatum sibiricum Red. is black, tastes sweet, nourishes spleen and kidney, and is nutritive but not greasy.

Description

technical field [0001] The invention relates to a process flow for processing Rhizoma Polygonatum, which belongs to the technical field of traditional Chinese medicine pharmacy. Background technique [0002] Rhizoma Polygonatum, Polygonatum kingianum Coll. et Hemsl., Polygonatum kingianum Coll. et Hemsl., Polygonatum sibiricum Red. or Polygonatum cyrtonema Hua. dry rhizomes. Among them, Chicken Head Polygonatum has the highest active ingredient content, and the finished product tastes soft, glutinous and sweet. [0003] The current processing method is generally clear steaming or wine steaming, which has the problems of impervious steaming, poor taste, and no change in active ingredients, and sealwort with a short steaming time has a numb taste. Contents of the invention [0004] The purpose of the present invention is to solve the deficiency of the current traditional sealwort processing technology, and to produce nine-steamed and nine-sunned sealwort with black color, ...

AI Technical Summary

Problems solved by technology

[0003] The current processing methods are generally steamed or steamed with wine, which has the problems of impermeable steaming, poor taste, and no change in active ingredients. Polygonatum that has been steamed for a short time still has a numb smell.