Processing method of rhizoma polygonati
A Polygonatum chinensis, steaming technology, applied in the processing field of Polygonatum chinensis, can solve the problem of incomplete removal of Polygonatum chinensis irritation, etc., and achieve the effects of avoiding sunlight exposure, improving memory, and increasing content.
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Embodiment 1
[0027] Step 1: Place the wooden cage in a copper pot filled with mountain spring water, and place glutinous rice in the wooden cage. The glutinous rice is a long-shaped glutinous rice grown in areas above 300 meters above sea level. Put Polygonatum on the glutinous rice, pass Burn fir wood to heat a copper pot, steam yellow and refine for 6 hours.
[0028] Step 2: Take out the steamed Rhizoma Polygonatum, place it on a bamboo woven cake in a cool place at 20°C for 6 hours, and bury it in glutinous rice for storage;
[0029] Circulate above-mentioned step 1 and step 2 nine times, concoct and obtain the cooked Huang Jing finished product.
Embodiment 2
[0031] Step 1: Place the wooden cage in a copper pot filled with mountain spring water, and place glutinous rice in the wooden cage. The glutinous rice is a long-shaped glutinous rice grown in areas above 300 meters above sea level. Put Polygonatum on the glutinous rice, pass Burn fir wood to heat a copper pot, steam yellow and refine for 7 hours.
[0032] Step 2: Take out the steamed Rhizoma Polygonatum, place it on a bamboo woven cake in a cool place at 22°C for 7 hours, and bury it in glutinous rice for storage;
[0033] Circulate above-mentioned step 1 and step 2 nine times, concoct and obtain the cooked Huang Jing finished product.
Embodiment 3
[0035] Step 1: Place the wooden cage in a copper pot filled with mountain spring water, and place glutinous rice in the wooden cage. The glutinous rice is a long-shaped glutinous rice grown in areas above 300 meters above sea level. Put Polygonatum on the glutinous rice, pass Burn fir wood to heat a copper pot, steam yellow and refine for 8 hours.
[0036] Step 2: Take out the steamed Rhizoma Polygonatum, place it on a bamboo woven cake in a cool place at 25°C for 8 hours, and bury it in glutinous rice for storage;
[0037] Circulate above-mentioned step 1 and step 2 nine times, concoct and obtain the cooked Huang Jing finished product.
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