A method for preparing Chinese yam

Abstract

The present invention belongs to the field of traditional Chinese medicine technology, specifically, relates to a method for preparing Chinese yam. The method of the present invention comprises the following steps: 1) taking Chinese yam, cleaning, washing, slicing and drying to prepare Chinese yam slices; 2) spraying a Chinese medicine aqueous solution: spraying the Chinese yam slices obtained in step 1) with a Chinese medicine aqueous solution, stirring thoroughly after spraying, and letting stand for 3 hours; then stirring evenly with a 2% starch solution and letting stand for 2 hours; 3) stir-frying with cyanidin salt: taking a cyanidin salt aqueous solution, adding it to the Chinese yam slices obtained in step 2), mixing well, letting it simmer for 0.5-1 hour, controlling the temperature, stir-frying with slow fire for 10-15 minutes, and stir-frying until nearly dry; 4) stir-frying with salt: taking a salt water solution, adding it to the Chinese yam slices obtained in step 3), mixing well, letting it simmer for 4 hours, controlling the temperature, stir-frying with slow fire for 10-15 minutes, and stir-frying until dry. Compared with traditional raw Chinese yam and bran-fried Chinese yam, the present invention greatly enhances the kidney-tonifying effect of Chinese yam and can retain the appearance and intrinsic quality of the Chinese yam itself.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine, and in particular relates to a method for preparing yam. Background Art

[0002] Chinese yam is the dried rhizome of Dioscorea opposita Thunb., a plant of the Dioscoreaceae family. It's dug up in winter after the stems and leaves wither, the root ends are cut off, washed, the skin and fibrous roots removed, and dried. This is commonly known as "hairy yam." Alternatively, the skin is removed and thick slices are cut while fresh, then dried. This is called "yam slices." Alternatively, plump, straight dried yams are selected, placed in clean water, soaked until the core is gone, then steamed thoroughly, trimmed, and rolled into a cylindrical shape with a wooden board. This is commonly known as "glossy yam."

[0003] Traditional Chinese medicine (TCM) processing techniques, a traditional Chinese medicine preparation or extraction method, are designated as a national intangible cultural heritage. TCM processing refers to the traditional methods and techniques for processing Chinese medicinal materials into decoction pieces, guided by TCM theory and in accordance with TCM requirements. In ancient times, this practice was also known as "paozhi," "xiushi," and "xiuzhi." Processing enhances efficacy, reduces toxic side effects, and facilitates storage, making it an essential step in TCM clinical practice. Processing methods include heating, stir-frying, calcining, cleaning, and cutting. Processing can reduce side effects, for example, calcining alum enhances its dampness-removing and astringent properties, while heating significantly reduces the toxicity of Aconitum kusnezoffii. Processing can also alter the properties of TCM, adding new therapeutic benefits. For example, Arisaema confusa (Thunb.) has a pungent and warming effect, known for its properties of drying dampness and resolving phlegm (eliminating phlegm in the body), dispelling wind and relieving spasms. Adding bile to Arisaema confusa (Thunb.) creates a bitter and cool flavor, capable of calming the nerves and relieving convulsions (relieving wind pathogens and stabilizing the mind), clearing heat, and resolving phlegm. After processing, Chinese medicine undergoes changes in its physical and chemical properties, which will alter its unique composition and allow the extraction of effective ingredients that have therapeutic effects.

[0004] Chinese medicine is prepared through different processing techniques. For the same Chinese medicine, different processed products will show different therapeutic effects, which is equivalent to adding new medicinal substances. It is of great significance to improving human health and clinical dialectical use of medicine.

[0005] As a traditional tonic Chinese medicine, yam is recorded as "yam slices" and "fried yam with bran" in the 2020 edition of the "Pharmacopoeia of the People's Republic of China" in terms of existing processing technology. Its nature, flavor, meridians and functions are as follows: "Yam, sweet, flat, enters the spleen, lungs, and kidneys, strengthens the spleen and nourishes the stomach, promotes fluid production and benefits the lungs, nourishes the kidneys and astringes the essence. It is used for spleen deficiency, poor appetite, long-term diarrhea, lung deficiency, wheezing and cough, kidney deficiency, spermatorrhea, leucorrhea, frequent urination, and deficiency heat and thirst. Fried yam with bran nourishes the spleen and stomach. It is used for spleen deficiency, poor appetite, diarrhea, loose stools, and excessive leucorrhea." It can be seen that fried yam with bran emphasizes the effect of strengthening the spleen. In this regard, domestic experts and scholars have reached a consensus on the medicinal value of fried yam with bran. For example, the tenth edition of the textbook for national higher Chinese medicine colleges, edited by Gong Qianfeng (which brings together the views of mainstream experts in the field of Chinese medicine processing in China), published by China Traditional Chinese Medicine Press, "Chinese Medicine Processing" New Century 2016 4th edition page 45 mentioned (hereinafter referred to as "the 4th edition of the "Chinese Medicine Processing" textbook"): "Wheat bran is sweet, light, and neutral in nature. It can harmonize the stomach and benefit the spleen. When processed with medicine, it can alleviate the dryness of the medicine, enhance the efficacy, remove the bad smell of the medicine, and make the color of the medicine uniform. Wheat bran can also absorb oil." "The main components of wheat bran are starch, protein, fat, sugar, crude fiber, vitamins, enzymes, sitosterol, etc." It can be seen that: from the traditional medicinal properties, yam belongs to the spleen, lung, and kidney meridians. Fried yam with bran is equivalent to strengthening the spleen meridian, which embodies the effect of strengthening the spleen and stomach. From the perspective of chemical composition, it can also achieve the effects of strengthening the stomach and increasing digestion. All All of this suggests that braised yam with bran primarily strengthens the spleen, and from the perspective of traditional Chinese medicine processing, it has considerable clinical value for patients with spleen deficiency. However, its clinical significance in tonifying the kidney is lacking or lacking, judging by its processing techniques and medicinal preparations. This is because, according to the classification of traditional Chinese medicine effects, yam is classified as a qi-tonifying tonic, not only for lung and spleen deficiency, but also for kidney deficiency. Given its status as a tonic, its kidney-tonifying effects should be strengthened and expanded. However, existing literature and ancient herbal texts lack any processing techniques or medicinal preparations for yam that highlight this activity. Yam is primarily characterized by its use in Chinese yam, ground yam, and braised yam. Modern methods mention stir-frying and rice-frying. Ancient processing methods include stir-frying, steaming, ginger preparation, honey preparation, wine preparation, milk preparation, vinegar preparation, and medicinal juice preparation. However, none of these applications enhance its kidney-tonifying effects or extend the processing techniques involved. It is imperative to find a processing technique that demonstrates its medicinal value or material basis for treating kidney deficiency.

[0006] Based on this background, the present invention selects salt-processing technology research, innovates its specific process steps and contents, reflects the kidney-tonifying effect of salt-processed yam, expands and strengthens the application of yam, and has great clinical significance.

[0007] From the perspective of Chinese medicine processing, salt frying has the effect of nourishing the kidneys. The main effects of Chinese medicine salt processing are:

[0008] 1) Enhance the effect of moistening and promoting diuresis: For example, the commonly used diuretic and dampness-removing drugs such as Plantago seed and Alisma orientalis can enhance their diuretic effect by taking advantage of their moistening function after being processed with salt.

[0009] 2) Lead the medicine into the kidney and enhance its effect of benefiting the liver and kidney: For example, commonly used yang-tonifying medicines such as Psoralea corylifolia, Astragalus membranaceus, Morinda officinalis, Eucommia ulmoides and liver-calming and wind-relieving medicines such as Tribulus terrestris and Semen Cassiae can enhance their effects of tonifying the liver and kidney and soothing the liver and improving eyesight after being processed with salt, hence the saying "salt treatment leads to the kidney".

[0010] 3) Enhance the effect of nourishing yin and reducing fire: For example, commonly used heat-clearing medicines such as Phellodendron chinense and Anemarrhena asphodeloides can enhance their effects of nourishing yin and reducing fire, and clearing blood heat after being processed with salt.

[0011] The fourth edition of the textbook “Chinese Materia Medica Preparation” mentions the salt preparation method on page 44: “Salt is salty and cold in nature. It can strengthen bones and muscles, soften and disperse lumps, clear away heat, cool blood, detoxify, and have antiseptic effects. It can also soften the taste. After the medicine is prepared with salt water, it can lead the medicine downward, alleviate the performance of the medicine, and enhance the efficacy of the medicine.”

[0012] Experts generally agree that co-processing with other medicinal products alters their properties, enhancing their efficacy and guiding them downward to the kidneys, promoting urination, and softening hard masses. For example, the "Tangye Bencao" states: "Alpinia oxyphylla treats excessive urination" and "Adding salt to the decoction is miraculous." The "Bencao Mengqian" (Compendium of Materia Medica) suggests that salt-fried Anemarrhena asphodeloides has kidney-tonifying and yin-replenishing properties. Salt, with its salty and cold properties, clears heat and purges fire, softening and loosening hard masses. Preparing medicinal products with salt can guide them downward to the kidneys, enhancing their liver-tonifying and kidney-nourishing, yin-reducing, heat-clearing and blood-cooling, and hard-softening and moistening properties.

[0013] The above reflects one of the technical problems of the present invention: the salt-processing method can expand and strengthen the kidney-tonifying effect of traditional Chinese medicine and increase the application of traditional Chinese medicine varieties. Therefore, it is necessary to establish a new source of medicine - "salt-processed yam".

[0014] In the specific method of salting yam, the existing literature does not record the process of frying yam with salt. In addition, in the specific steps of salting process, from yam slices to salting, there is no record or description in the existing processing documents or the Pharmacopoeia of the People's Republic of China, let alone the explanation of specific process parameters. The processing of traditional Chinese medicine not only embodies technological innovation, such as the application of Chinese medicine excipients, but also embodies the inheritance of traditional technology. For example, modern table salt is refined table salt, and ancient times used coarse salt, such as large blue salt. Therefore, whether it is the specific process excipients and process steps of the salting method, a technology application is needed to be reflected in "salt-processed yam". For example, there are no specific process parameters for the processing of raw yam slices before the salting method. For example, the 2020 edition of the "Pharmacopoeia of the People's Republic of China" records "take raw yam or bare yam to remove impurities, separate large and small ones, soak until thoroughly moist, cut into thick slices, and dry." Article 154 of the 4th edition of the textbook "Chinese Materia Medica Preparation" describes: "Take the original medicinal materials, remove impurities, sort by size, wash, moisten, cut into thick slices, dry, and sieve out ash." Therefore, technically, specific parameters need to be controlled for the impurity content of the medicinal materials, soaking time, size of thick slices, drying temperature, etc. In addition, based on the above, the second technical problem of the present invention is reflected - the need for an innovative salt-making technology with specific and clear process parameters.

[0015] The third technical problem of the present invention is to provide an innovative processing technology to ensure the shape and product quality of yam. Yam contains a high amount of starch and is easily infested by insects and oxidized and discolored. Therefore, the storage of yam has always been a technical problem in the industry. Currently, there are many methods for processing yam. According to literature records, there are raw yam, honey bran stir-fry, stir-fry until yellow, rice stir-fry, earth stir-fry, stir-fry until burnt, stir-fry until charred, and stir-fry with bran (see Gao Xueqin, Li Jianxun, Song Yuping. Yam processing and processing methods and quality evaluation of processed products [J]. Shizhen Traditional Chinese Medicine, 2000, 11(3): 207-208). However, the yam processed by the above methods has the following technical problems: yam is easily discolored, blackened, infested by insects, and easily moldy and rotten.

[0016] In response to the above problems, the existing technology generally solves the above problems through sulfur fumigation (see Chinese patent application CN201110426079.0, a method for processing medicinal yam by low-sulfur fumigation combined with salt roasting). However, controlling the amount of sulfur residue in yam according to the requirements of the pharmacopoeia has become a new technical problem. In the industry, market surveys show that there are still many sulfur fumigation technologies, which are also very common, and excessive sulfur dioxide is not allowed. Therefore, it is necessary to provide a new method for preparing yam without sulfur fumigation, so that the yam can maintain a good appearance, will not fade or turn black, can be insect-proof and anti-corrosion, and can ensure its quality and drug safety.

[0017] Based on the above three technical problems, the significance of providing the processing technology and salt-processed slices of yam is as follows: providing a key processing technology that can enhance or expand the kidney-tonifying effect of yam, which can ensure the kidney-tonifying effect of yam, and can achieve the effect of preventing insects and corrosion, and preventing discoloration, thereby ensuring product quality. Summary of the Invention

[0018] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a new method for preparing yam.

[0019] Based on the problems existing in the existing technology, the inventor believes that yam, as a traditional Chinese medicine for nourishing the kidneys and strengthening the body, needs to be processed as a traditional Chinese medicine and the process is innovated from the perspective of salt preparation. Therefore, the present invention proposes a new processing method for yam, which is beneficial for preventing insects and corrosion and ensuring product quality.

[0020] In the present invention, the technical solutions to the technical problems are as follows:

[0021] The method for preparing Chinese yam of the present invention comprises the following steps:

[0022] 1) preparing yam slices by cleaning, washing, slicing and drying the yam;

[0023] 2) Spraying the Chinese herbal medicine aqueous solution: Spraying the yam slices prepared in step 1) with the Chinese herbal medicine aqueous solution, stirring thoroughly after spraying, and letting it stand for 3 hours; then stirring evenly with a 2% (g / ml) starch solution, and letting it stand for 2 hours; the Chinese herbal medicine aqueous solution is an extract obtained by extracting honeysuckle, hawthorn, schisandra chinensis, rosa laevigata, and terminalia chebula;

[0024] 3) Stir-frying with Daqing salt: Take Daqing salt solution and add it to the yam slices obtained in step 2), mix well, and let it soak for 0.5-1 hour. Control the temperature and stir-fry over low heat for about 10-15 minutes until it is almost dry;

[0025] 4) Stir-frying with salt: Take a salt water solution and add it to the yam slices obtained in step 3), mix well, and let it simmer for 4 hours. Control the temperature and stir-fry over low heat for about 10-15 minutes until dry.

[0026] In the present invention,

[0027] Honeysuckle is the dried buds or initially opened flowers of Lonicera japonica Thunb. of the Caprifoliaceae family.

[0028] Hawthorn is the dried mature fruit of Crataegus pinnatifida Bge.var.major NEBr. or Crataegus pinnatifida Bge. of the Rosaceae plant.

[0029] Schisandra chinensis is the dried mature fruit of Schisandra chinensis (Turcz.) Baill., a plant of the Magnoliaceae family.

[0030] Rosa laevigata is the dried mature fruit of Rosa laevigata Michx., a plant of the Rosaceae family.

[0031] Terminalia chebula is the dried mature fruit of Terminalia chebula Retz. or Terminalia chebula Retz.var.tomentella Kurt. of the Combretaceae family.

[0032] Spraying the yam with extracts made from these herbs demonstrates their antibacterial, anti-inflammatory, and antiseptic properties. Furthermore, according to Traditional Chinese Medicine (TCM), they enhance their astringent and semen-tonifying properties, strengthening their kidney-tonifying properties. These ingredients act as a protective film covering the yam's surface, shielding it from air and sunlight, ensuring the stability and safety of its ingredients.

[0033] In the present invention, Daqingyan (blue salt), a Chinese medicine, is a crystal of the chloride-based mineral halite. It has the effects of purging heat, cooling blood, improving eyesight, and moisturizing. It is commonly used for hematuria, hematemesis, bleeding from the tongue and teeth, red and swollen eyes, ulcers caused by wind, toothache, and constipation. Daqingyan (blue salt) is a crude salt. In the traditional Chinese medicine salt production method, crude salt was widely used in ancient times. The selection of certain crude salts in the preparation of auxiliary materials reflects the inheritance of traditional Chinese medicine and makes up for the shortcomings of modern table salt. Blue salt mainly contains sodium chloride, and secondary trace elements silicon, iron, aluminum, and macro elements calcium and magnesium, and also contains small amounts of trace elements manganese, titanium, and strontium. Table salt is edible salt made from sea salt, rock salt, lake salt, well salt, etc., and further processed. Its main component is sodium chloride, with few other ions. Therefore, the two can work in a synergistic manner. In terms of effect, both Daqing salt and table salt play the role of guiding Chinese medicine into the kidneys, and the application of Daqing salt enhances the function of nourishing yin and reducing fire, indirectly achieving the effect of nourishing yin.

[0034] Table salt, salty in flavor and cold in nature, strengthens bones and muscles, softens and disperses lumps, clears heat and cools the blood, and acts as a detoxifier and antiseptic. When combined with medicinal substances, it alters their properties, enhancing their efficacy, guiding them downward into the kidneys, promoting urination, and softening lumps. Compared to large-green salt, it is richer in iodine ions.

[0035] Furthermore, in step 1), the specific process of preparing yam slices is as follows: first, cleaning, picking out foreign matter and impurities (such as stones and mud blocks), removing non-medicinal parts (such as hair roots), and sorting according to size, with impurities not exceeding 3.0%; then washing, washing in a medicine washing machine until the surface is free of mud and sand, soaking (5-9 hours for large pieces, 4-8 hours for small pieces), and moistening for 30-40 hours; then slicing, cutting into 2-4 mm thick slices, special-shaped slices, and no more than 5% broken pieces; finally drying, the drying temperature is 60-80° C., the thickness during drying is 20-40 mm, the drying time is 3-4 hours, and the moisture content after drying is not more than 12.0%;

[0036] Furthermore, in the step 2), the Chinese medicine aqueous solution is prepared as follows: take 1 part of honeysuckle, 3 parts of hawthorn, 2 parts of schisandra chinensis, 2 parts of rose laevigata, and 2 parts of terminalia chebula according to weight proportion, mix them, add 10 times the volume of water and boil them twice, combine the extracts, concentrate them into a dry extract, and dilute them to a concentration of 0.5% (g / ml) before use to obtain the Chinese medicine aqueous solution.

[0037] Furthermore, in step 3), the aqueous solution of cyan salt is obtained by dissolving cyan salt in water, and the weight percentage of cyan salt in the solution is 0.5% (g / ml).

[0038] Furthermore, in the step 3), when stir-frying over a slow fire, the control temperature is set to 240-300°C, and the actual temperature of the pot body is measured to be 220-240°C.

[0039] Furthermore, in step 4), the saline solution is obtained by dissolving salt in water, and the weight percentage of NaCl in the saline solution is 3.5% (g / ml).

[0040] Furthermore, in the step 4), when stir-frying over a slow fire, the control temperature is set to 240-300°C, and the actual temperature of the pot body is measured to be 220-240°C.

[0041] In the present invention, "set control temperature" refers to the detection temperature when frying the medicine set by the display screen; "measured pot body temperature" refers to the actual measured temperature of the pot body when frying the medicine detected by the detection gun.

[0042] The present invention includes the following technical effects:

[0043] 1) The yam processed product prepared by the yam processing method of the present invention has an enhanced kidney-tonifying and essence-benefiting effect and can treat various immunocompromised patients. Moreover, the kidney-tonifying effect is superior to that of the yam processed products prepared by the bran frying method and the salt frying method.

[0044] 2) The processed yam product prepared by the yam processing method of the present invention has the effects of extending the shelf life of yam and preventing yam from becoming moldy and discoloring. DETAILED DESCRIPTION

[0045] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0046] In Examples 1-3 of the present invention, the preparation method of the traditional Chinese medicine aqueous solution used is as follows: according to weight ratio, take 50 kg of honeysuckle, 150 kg of hawthorn, 100 kg of schisandra chinensis, 100 kg of rosa laevigata, and 100 kg of terminalia chebula, mix them, add 10 times the volume of water and boil them twice, combine the extracts, concentrate them into a dry extract, and dilute them to a concentration of 0.5% (g / ml) before use to obtain a traditional Chinese medicine aqueous solution.

[0047] Example 1

[0048] 52 kg of Chinese yam was taken and processed by the method of the present invention.

[0049] The operation is as follows:

[0050] S1. Yam Slice Preparation Process: Cleaning: Remove foreign matter and impurities (such as stones and mud), remove non-medicinal parts (such as hairs and roots), and sort by size. Measurements show an impurity content of 2.8%. Washing: Wash in a medicinal washing machine until the surface is free of sediment and sand. Soak (7 hours for large pieces, 8 hours for small pieces), and let it soak for 30 hours. Slicing: Cut into thick slices with a thickness of 2-3mm. For irregularly shaped slices, the fragmentation rate is 4%. Drying: Dry at 60°C, with a thickness of 20-30mm, for 3 hours. Moisture content is 11.0%.

[0051] (Retain sample as sample A)

[0052] S2, spraying with Chinese herbal medicine aqueous solution: take the yam slices prepared in S1, spray the Chinese herbal medicine aqueous solution on them, stir thoroughly, and let them stand for 3 hours; then add 2% starch solution and stir until evenly mixed. Let them stand for 2 hours.

[0053] S3, frying process of Daqing salt: Dissolve Daqing salt in water to obtain a 0.5% Daqing salt solution. Mix well with the yam slices prepared in S2 and let it simmer for 0.5 hours. Set the control temperature to 240°C, measured pot temperature: 220°C, and fry for about 10 minutes, until almost dry.

[0054] S4, Stir-frying with Salt: Dissolve salt in water to obtain a 3.5% salt solution. Mix thoroughly with the yam obtained in step S3 and let it simmer for 4 hours. Control the temperature and stir-fry over low heat. Set the control temperature to 240°C, the actual pot temperature to 220°C, and stir-fry for 10 minutes. The resulting processed yam is designated Sample B.

[0055] Example 2

[0056] Take 51 kg of Chinese yam and use the method of the present invention to prepare the Chinese yam. The operation is as follows:

[0057] S1. Yam Slice Preparation Process: Cleaning: Remove foreign matter and impurities (such as stones and mud), remove non-medicinal parts (hair roots), and sort by size. Measurements show an impurity content of 2.9%. Washing: Wash in a medicinal washing machine until the surface is free of sediment. Soak (large pieces for 5 hours, small pieces for 4 hours), and soak for 40 hours. Slicing: Slice into thick slices 3-4 mm thick. For irregularly shaped slices, the percentage of broken pieces is 3%. Drying: Dry at 80°C, 30-40 mm thick, for 4 hours. Moisture content is 11.2%.

[0058] S2, spraying with Chinese medicine aqueous solution: take the yam slices prepared in S1, spray the Chinese medicine aqueous solution, stir thoroughly, and let it stand for 3 hours; then stir with 2% starch solution, mix evenly, stir evenly, and let it stand for 2 hours.

[0059] S3, frying process of Daqing salt: Dissolve Daqing salt in water to obtain a 0.5% Daqing salt solution. Mix well with the yam slices prepared in S2 and let it sit for 1 hour. Set the temperature control to 300°C, measured pot temperature: 240°C, and fry for about 15 minutes, until almost dry.

[0060] S4, Stir-frying with Salt: Dissolve salt in water to obtain a 3.5% salt solution. Mix thoroughly with the yam obtained in step S3 and let it sit for 4 hours. Control the temperature and stir-fry gently over low heat (set the control temperature to 300°C, measured pot temperature to 240°C), stir-fry for approximately 10 minutes, and dry. The resulting processed yam is designated Sample C.

[0061] Example 3

[0062] Take 51 kg of Chinese yam and use the method of the present invention to prepare the Chinese yam. The operation is as follows:

[0063] S1. Yam Slice Preparation Process: Cleaning: Remove foreign matter and impurities (such as stones and mud), remove non-medicinal parts (such as hairs and roots), and sort by size, with an impurity content of 2.7%; Washing: Wash in a medicinal washing machine until the surface is free of mud and sand, soak (5 hours for large pieces, 4 hours for small pieces), and moisten for 40 hours; Slicing: Cut into thick slices, 2-3mm thick. For irregularly shaped slices, the fragmentation rate is 3%. Drying: Dry at 70°C, 30-40mm thick, for 4 hours. Moisture content is 11.2%.

[0064] S2, spraying with Chinese herbal medicine aqueous solution: take the yam slices prepared in S1, spray the Chinese herbal medicine aqueous solution on them, stir thoroughly, and let them stand for 3 hours; then spray with 2% starch solution, mix thoroughly, and let them stand for 2 hours;

[0065] S3, frying process of Daqing salt: Dissolve Daqing salt in water to obtain a 0.5% Daqing salt solution. Mix well with the yam slices prepared in S2 and let it sit for 1 hour. Control the temperature and fry over low heat. Set the control temperature to 280°C, and the measured pot temperature to 230°C. Fry for about 15 minutes, until almost dry.

[0066] S4, Stir-frying with Salt: Dissolve salt in water to obtain a 3.5% salt solution. Mix thoroughly with the yam obtained in step S3 and let it sit for 4 hours. Control the temperature and stir-fry gently over low heat (set the control temperature to 300°C, measured pot temperature to 240°C) for approximately 10 minutes, until dry. The resulting processed yam is designated Sample D.

[0067] Example 4

[0068] Take 52 kg of Chinese yam and prepare it using the bran frying method. The steps are as follows:

[0069] S1. Yam Slice Preparation Process: Cleaning: Remove foreign matter and impurities (such as stones and mud), remove non-medicinal parts (such as hairs and roots), and sort by size. The impurity content was measured to be 2.9%. Washing: Wash in a medicinal washing machine until the surface is free of sediment and sand. Soak (7 hours for large pieces, 8 hours for small pieces), and moisten for 30 hours. Slicing: Thick slices: 2-3mm. For irregularly shaped slices, the fragment content was measured to be 3.5%. Drying: Dry at 60°C, 20-30mm thick, for 3 hours. Moisture content was measured to be 11.0%.

[0070] S2: Heat the wok and add the bran. When it starts to smoke, add the yam slices and stir-fry continuously. Set the wok temperature to 300°C (actual wok temperature: 240°C) for 15 minutes. Fry until golden brown with occasional burnt spots and a slight burnt aroma. Remove the wok and immediately sieve out the bran using a No. 2 sieve. Let cool (use 10 kg of wheat bran for every 100 kg of yam). The moisture content is 10.0%. The resulting processed yam is designated as Sample E.

[0071] Example 5

[0072] Take 51 kg of Chinese yam and cook it by frying it with salt. The steps are as follows:

[0073] S1. Yam Slice Preparation Process: Cleaning: Remove foreign matter and impurities (such as stones and mud), remove non-medicinal parts (such as hairs and roots), and sort by size. The impurity content was measured to be 2.9%. Washing: Wash in a medicinal washing machine until the surface is free of sediment and sand. Soak (7 hours for large pieces, 8 hours for small pieces), and moisten for 30 hours. Slicing: Thick slices: 2-3mm. For irregularly shaped slices, the fragment content was measured to be 3.5%. Drying: Dry at 60°C, 20-30mm thick, for 3 hours. Moisture content was measured to be 11.0%.

[0074] S2, Stir-frying with Salt: Dissolve salt in water to obtain a 4% salt solution. Mix thoroughly with the yam obtained in step S1 and let it simmer for 4 hours. Control the temperature and stir-fry gently over low heat (set the control temperature to 300°C, measured pot temperature to 240°C) for approximately 10 minutes, until dry. The resulting processed yam is designated Sample F.

[0075] Example 6 Study on the Kidney-Tonifying Effect of Chinese Yam

[0076] 1) Instruments, test drugs, and animals: UV2501 spectrophotometer, 5424R low-temperature refrigerated centrifuge, AB mass spectrometer, LC-20A high-performance liquid chromatography instrument, sperm analysis instrument (Xuzhou Qibo Electronics Co., Ltd.), (hydrocortisone raw material (Shanyang Lianfeng Biotechnology Co., Ltd., batch number 20190908, purity 99%).

[0077] Preparation of test samples: Take 100g of samples A, B, C, D, E, and F respectively, add 500ml of water, suspend and administer by gavage.

[0078] 2) Rats grouping and adaptive feeding:

[0079] 112 male Wistar rats were adaptively fed for 7 days and then randomly divided into 8 groups, namely, blank group, model group, sample group A, sample group B, sample group C, sample group D, sample group E and sample group F.

[0080] 3) Modeling experiment:

[0081] Starting from the 8th day, the blank group, model group (hydrocortisone group), and sample group were given drugs continuously. The model control group and samples of groups A, B, C, D, E, and F were given 6 mg / mL hydrocortisone ip (intraperitoneal injection) every day (dose and solvent 5 ml / kg). The blank group was given normal saline (dose and solvent 5 ml / kg). The drugs were given continuously for 10 days. On the 18th day, 4 rats were randomly selected from each of the eight groups and sacrificed. The testicular index, sperm count, and motility rate were then tested.

[0082] The results are shown in the following table:

[0083] Group Weight / g Testicular index / % Sperm count (×1000 / L) Activity rate / % Blank control 250.32±10.10 1.18±0.14 1935±2.01 53.11±2.12 hydrocortisone 221.25±13.11* 0.65±0.09* 10.21±1.11* 11.89±2.37** Sample Group A 220.17±10.01* 0.64±0.08* 10.18±1.21* 11.90±2.15** Sample Group B 220.16±12.94* 0.65±0.07* 10.18±2.01* 10.95±2.16** Sample Group C 222.14±13.12* 0.64±0.06* 10.11±2.12* 11.65±2.18** Sample Group D 218.15±12.15* 0.64±0.05* 10.23±1.79* 11.22±2.07** Sample Group E 219.19±13.13* 0.66±0.01* 10.22±2.05* 11.10±2.16** Sample Group F 218.32±11.12* 0.67±0.02* 10.23±1.19* 11.10±1.94**

[0084] Compared with the blank control group: *P<0.05, **P<0.01

[0085] Conclusion: Compared with the blank control, the sperm count, body weight and testicular index of groups A, B, C, D, E, F and hydrocortisone were significantly reduced (P < 0.05), and the sperm motility rate was significantly reduced (P < 0.01).

[0086] The results showed that the hydrocortisone-induced oligoasthenozoospermia model in rats was successfully established. A, B, C, D, E, and F all showed signs of asthenozoospermia.

[0087] 4) Comparative experimental results of drug administration groups

[0088] Subsequent experiments were conducted on rats in each group. The model group and the blank control group were given physiological saline solution with the same volume as the pre-control drug group. Groups A, B, C, D, E, and F were gavaged synchronously with 2.7 g of crude drug per kilogram for 20 consecutive days.

[0089] The results are shown in the following table:

[0090]

[0091]

[0092] Compared with the model control group: *P<0.05, **P<0.01

[0093] The following conclusions can be drawn based on the relevant indicators: the effects of the groups B, C, and D of the present invention are significantly different from those of the model control group, and the effects are different from those of the groups E and F.

[0094] The specific analysis is as follows:

[0095] 1) From the comparison of B, C, D, F groups and other groups, it can be seen that after salt frying, the kidney-tonifying effect can be enhanced and the rat sperm motility can be enhanced; From the comparison of B, C, D, F groups and A, E groups, it can be seen that raw Chinese yam and bran-fried Chinese yam have a certain effect trend, but in terms of kidney-tonifying effect, they are weaker than salt frying method. This research conclusion is consistent with the traditional Chinese medicine salt frying method in enhancing the kidney-tonifying effect. Salt frying method is more traditional than raw use and bran frying process comparison, and the kidney-tonifying effect is stronger. These fully prompt the new value of the present invention, greatly improve the effect of Chinese yam kidney-tonifying, clinical application Chinese yam, if considering kidney tonifying, selecting the process of the present invention has a scientific basis.

[0096] 2) In addition, from the comparison of the results of Groups B, C, D and F, it can be seen that the yam processed product prepared by the method of the present invention has a significant difference in effect compared with the conventional salt frying method. The process of the present invention in which the yam medicinal material is mixed with a traditional Chinese medicine aqueous solution and a starch solution, and then fried with isatis salt and table salt has a stronger kidney-tonifying effect than the conventional salt frying method.

[0097] This example demonstrates the reliability of the salt production process. The reasons for this have been previously discussed, and the salt production process's kidney-tonifying effects are not the only difference. Furthermore, the ancients emphasized the use of large-scale blue salt, also known as blue salt, rock salt, Rong salt, Hu salt, and rock salt. It is a crystal of the chloride-containing mineral halite. It is found in Qinghai, Gansu, Xinjiang, Shaanxi, Inner Mongolia, Shandong, Anhui, Yunnan, and Tibet. It is primarily produced in Qinghai, Xinjiang, and Inner Mongolia. It is considered inland salt. It primarily contains sodium chloride, along with potassium chloride, magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate, and iron. Impurities are primarily mechanically introduced. It is cold in nature and salty in flavor. It enters the heart, kidney, and bladder meridians. It has the properties of purging heat, cooling blood, improving eyesight, and moistening dryness. It belongs to the heat-clearing and fire-clearing category of antipyretic drugs. It is used to treat hematuria, hematemesis, bleeding from the tongue, red and swollen eyes, ulcers in the eyes, toothache, and constipation. Although the process technology of the present invention optimizes the existing processing method, it also follows tradition and selects a certain amount of Daqing salt, which embodies the inheritance of traditional technology. Traditional Daqing salt may contain more ingredients and embodies more medicinal value. For example, the anti-inflammatory effect of Daqing salt directly or indirectly reduces inflammation in the body, achieving the effect of fully tonifying the kidney and strengthening the body.

[0098] Example 7 Sample Quality and Sample Observation Results

[0099] The samples of Examples 1-5 were stored for more than 12 months and their product quality was tested.

[0100] Results: The properties of samples A and E were slightly worse. 32% and 33% of samples A and E respectively had black spots and discoloration. 22% of sample F had black spots and discoloration, which were generally better than samples A and E. Samples B, C, and D had no black spots or discoloration.

[0101] Analysis: Discoloration and insect infestation of yam have always been difficult problems in the storage of yam. It can be stored in a dark place, at low temperature and in a vacuum, but the cost is high. In actual use, the practical operability of large quantities of samples is poor. The present invention technically ensures the quality of the components in the yam through the effects of specific Chinese medicine aqueous solutions, color preservation of salt and starch slurry, physical insulation and comprehensive preservation of chemical components, while retaining the color of the yam itself.

[0102] Example 8 Effect on Sulfur-Containing Yams

[0103] Sulfur-fumigated Chinese yam (13.2 mg / kg) was prepared according to Example 1 (obtaining samples A and B), Example 2 (obtaining sample C), Example 4 (obtaining sample E), and Example 5 (obtaining sample F), and the sulfur content index was simultaneously measured.

[0104] Results: According to the sulfur dioxide test method in the Pharmacopoeia of the People's Republic of China (the 2020 edition of the Pharmacopoeia of the People's Republic of China stipulates that yam slices should not exceed 10 mg / kg), the test indicators of B and C were normal (less than 0.1 mg / kg, 0.08 mg / kg and 0.09 mg / kg respectively), and the sulfur content was almost undetectable. A, E, and F had some detectable sulfur content (8.1 mg / kg, 7.8 mg / kg, and 79 mg / kg).

[0105] It shows that the sulfur content can be removed more effectively by mixing the aqueous solution of traditional Chinese medicine and starch solution and then frying it with large indigo salt and table salt. The reason may be that the comprehensive ingredients of traditional Chinese medicine, table salt and other sulfur-containing compounds may be converted into sulfur dioxide gas after heating and other treatments, which cannot be reduced. Raw yam, yam fried with bran and yam processed with salt cannot solve this problem.

[0106] The above are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention specification, or any direct or indirect application in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing Chinese yam, characterized in that: The steps include: 1) After taking Chinese yam, clean, wash, slice and dry to prepare Chinese yam slices: 2) Spraying the Chinese herbal medicine aqueous solution: Spraying the yam slices prepared in step 1) with the Chinese herbal medicine aqueous solution, stirring thoroughly after spraying, and letting it stand for 3 hours; then stirring evenly with a 2% starch solution, and letting it stand for 2 hours; the Chinese herbal medicine aqueous solution is an extract obtained by extracting honeysuckle, hawthorn, schisandra chinensis, rosa laevigata, and terminalia chebula; 3) Stir-frying with Daqing salt: Take Daqing salt solution and add it to the yam slices obtained in step 2), mix well, and let it soak for 0.5-1 hour. Control the temperature and stir-fry over low heat for 10-15 minutes until it is almost dry; 4) Stir-frying with salt: Take a salt solution and add it to the yam slices obtained in step 3), mix well, and let it sit for 4 hours. Control the temperature and stir-fry over low heat for 10-15 minutes until dry; In the step 2), the Chinese medicine aqueous solution is prepared as follows: 1 part of honeysuckle, 3 parts of hawthorn, 2 parts of schisandra chinensis, 2 parts of rose laevigata, and 2 parts of terminalia chebula are mixed according to weight ratio, decocted twice with 10 times the volume of water, the extracts are combined, concentrated into a dry extract, and diluted to a concentration of 0.5% before use to obtain the Chinese medicine aqueous solution.

2. The method for preparing Chinese yam according to claim 1, wherein: In the step 1), the specific process is as follows: first, clean the medicine, pick out foreign matter and impurities, remove non-medicinal parts, and classify them according to size, with the impurity content not exceeding 3.0%; then wash and moisten the medicine in a medicine washing machine until the surface is free of mud and sand, soak and moisten for 30-40 hours; then slice and cut into 2-4 mm thick slices, special-shaped slices, and the fragmentation rate shall not exceed 5%; finally, dry the medicine at a drying temperature of 60-80 degrees, a drying thickness of 20-40 mm, and a drying time of 3-4 hours, with the moisture content after drying not exceeding 12.0%.

3. The method for preparing Chinese yam according to claim 1, wherein: In the step 3), the aqueous solution of the cyan salt is obtained by dissolving the cyan salt in water, and the weight percentage of the cyan salt in the solution is 0.5%.

4. The method for preparing Chinese yam according to claim 1, wherein: In the step 3), when stir-frying over low heat, the control temperature is set to 240-300°C, and the actual temperature of the pot body is measured to be 220-240°C.

5. The method for preparing Chinese yam according to claim 1, wherein: In step 4), the saline solution is obtained by dissolving salt in water, and the weight percentage of NaCl in the saline solution is 3.5%.

6. The method for preparing Chinese yam according to claim 1, wherein: In the step 4), when stir-frying over low heat, the control temperature is set to 240-300°C, and the actual temperature of the pot body is measured to be 220-240°C.

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