Sectional processing technology and processing equipment for wine-processed rhizoma polygonati decoction pieces

Abstract

The invention relates to the technical field of traditional Chinese medicine decoction piece processing, in particular to a sectional type processing technology and processing equipment of wine-processed rhizoma polygonati decoction pieces, and the technology comprises the following steps: cleaning and selecting medicinal materials, firstly adding 12-18% of yellow wine for first infiltration, and then performing first steaming at 98-102 DEG C for 1-3 hours; then adding 8-15% of yellow rice wine to carry out thermal-state second infiltration, and carrying out second steaming at 100-104 DEG C for 2-4 hours; and cutting the steamed medicinal materials, performing on-line visual inspection, drying and packaging to obtain a finished product. Wherein after first steaming, afterheat braising can be carried out, and after second steaming, condensate can be recycled and remixed; the equipment comprises a sealed tank body and a hollow rotating shaft penetrating through the sealed tank body, the shaft is integrated with a steam nozzle and a stirring shoveling plate, and through a dynamic and static switching mode, infiltrating turning and steaming penetrating are achieved respectively; through sectional type thermal penetration and intelligent online quality control, the problems of non-uniform penetration and unstable quality of a traditional process are solved, and the uniformity, standardization and production efficiency of the decoction pieces are remarkably improved.

Description

Segmented processing technology and processing equipment for Polygonatum sibiricum slices Technical Field

[0001] This invention relates to the field of traditional Chinese medicine processing technology, and in particular to a segmented processing technology and processing equipment for processed Polygonatum sibiricum slices. Background Technology

[0002] Wine-processed Polygonatum is a processed product of Polygonatum sibiricum that has been processed with rice wine. After processing, it eliminates the throat irritation caused by the raw product and enhances its effects of tonifying the spleen and lungs, nourishing qi and yin. The traditional processing method for wine-processed Polygonatum sibiricum usually involves mixing the cleaned Polygonatum sibiricum with a measured amount of rice wine, allowing it to soak until the wine is absorbed, and then placing it in a normal pressure steaming device for a one-time long-term steaming.

[0003] Because of the hard texture and uneven size of Polygonatum sibiricum, the current process of mixing and soaking it in rice wine in one go often results in uneven penetration of the rice wine, with a phenomenon of "wet outside and dry inside". In the subsequent single long steaming process, the external medicinal material may suffer from excessive heat, resulting in the loss of some effective components or undesirable transformations, while the internal medicinal material may not be steamed thoroughly due to insufficient moisture.

[0004] Meanwhile, the current production equipment used in the process is limited in function, with separate herbal stewing pots and steaming pots often used for processing, resulting in frequent transfers of medicinal materials between different processes. This intermittent production process not only increases the risk of cross-contamination of materials and human error, but also makes it difficult to achieve consistent and precise automated control of process parameters, severely restricting the stable improvement of production efficiency and product quality. Summary of the Invention

[0005] Based on this, the purpose of the present invention is to provide a segmented processing technology and processing equipment for processed Polygonatum sibiricum slices.

[0006] This invention adopts the following technical solution: a segmented processing method for processed Polygonatum sibiricum slices, comprising the following steps: S1. Cleaning: taking Polygonatum sibiricum raw material, removing impurities and non-medicinal parts to obtain clean material; S2. First soaking: adding a first portion of rice wine to the clean material, the amount of the first portion of rice wine being 12-18% of the total mass of the clean material, stirring evenly, and soaking in a sealed environment for 0.5-2 hours; S3. First steaming: placing the material that has completed the first soaking in a steam environment of 98-102℃ and steaming continuously for 1-3 hours; S4. Second soaking: after the first steaming is completed, adding a second portion of rice wine to the material. The second portion of yellow rice wine is added at 8-15% of the total net weight of the medicinal materials. The materials are then soaked in hot water at 50-80°C for 1-4 hours using residual heat. S5. Second steaming: The soaked medicinal materials are placed in a steam environment at 100-104°C and steamed continuously for 2-4 hours until the materials are thoroughly cooked, yielding the processed Polygonatum odoratum (huangjing) product. S6. Slicing: The processed Polygonatum odoratum product is sliced, and the sliced ​​slices are monitored online in real time. S7. Drying: The sliced ​​Polygonatum odoratum is dried. S8. Packaging: The dried Polygonatum odoratum slices are packaged to obtain the finished Polygonatum odoratum (huangjing) medicinal slices.

[0007] Preferably, step S3 further includes placing the steamed medicinal materials in a sealed environment at a residual temperature of 70~95°C for 2~6 hours; step S5 further includes collecting the condensate generated during the steaming process and mixing the condensate back into the processed Polygonatum odoratum.

[0008] Preferably, the total amount of the first portion of rice wine in step S2 and the second portion of rice wine in step S4 is 20-33% of the total net weight of the medicinal materials.

[0009] Preferably, step S6 specifically includes: S61. Slicing: Slicing the processed Polygonatum odoratum into slices of a preset thickness using a slicing device; S62. Visual sampling: Acquiring real-time images of the Polygonatum odoratum slices using an image acquisition device; S63. Image analysis: Processing the real-time images to identify and count irregular slices; the irregular slices include slices with connected blades, fragments, and Polygonatum odoratum slices with a thickness outside the preset range; S64. Result determination and feedback: Calculating the irregular slice rate based on the identification results and a formula; when the irregular slice rate exceeds a preset threshold, generating an adjustment signal and feeding it back to the slicing device; the formula for calculating the irregular slice rate is: Irregular slice rate (%) = Irregular slice quantity / Sample quantity × 100%.

[0010] Preferably, the preset thickness of the Polygonatum odoratum slices is 2-4 mm, and the preset threshold for the irregular slice rate is 15%.

[0011] Preferably, step S7 involves drying the slices using a hot air circulating oven or a heat pump dryer, with the drying temperature controlled between 60°C and 75°C, and the drying endpoint being when the moisture content of the Polygonatum odoratum slices does not exceed 15%.

[0012] A processing device for implementing the above-mentioned segmented processing technology of Polygonatum odoratum slices in wine includes a sealed tank, a hollow rotating shaft, a drive mechanism, a steam supply system, and a rice wine adding system. The top of the sealed tank has an openable and closable Polygonatum odoratum inlet and a rice wine inlet, and the bottom of the sealed tank has an openable and closable Polygonatum odoratum outlet. The hollow rotating shaft is horizontally disposed inside the sealed tank, and its tube wall has multiple steam nozzles. A stirring plate is fixedly disposed on the outer wall of the hollow rotating shaft. The drive mechanism is located outside the sealed tank and connected to one end of the hollow rotating shaft to drive the hollow rotating shaft to rotate. The steam supply system includes a steam pipeline and a rotary sealing joint, and the steam pipeline is connected to the end of the hollow rotating shaft through the rotary sealing joint. The rice wine adding system includes a rice wine adding pipeline connected to the rice wine inlet.

[0013] Preferably, the side wall of the sealed tank is provided with a sandwich layer, and the sandwich layer is filled with a heat-insulating layer.

[0014] Preferably, the driving mechanism includes a drive motor, a driving wheel, a driven wheel, and a transmission belt; the driven wheel is fixedly connected to one end of the hollow rotating shaft, the driving wheel is fixed to the driving end of the drive motor, and the transmission belt is sleeved on the outside of the driving wheel and the driven wheel; the drive motor drives the driven wheel and the hollow rotating shaft to rotate through the driving wheel and the transmission belt.

[0015] Preferably, the end of the rice wine inlet facing the inside of the sealed tank is provided with an atomizing nozzle.

[0016] The segmented processing technology and equipment for processing Polygonatum sibiricum slices involved in this invention have the following beneficial effects: The segmented processing technology of this invention adopts a process flow of two soakings combined with two steamings. After the first steaming, a residual heat settling step is introduced, where the herbs are sealed and left to stand at a residual temperature of 70-95°C for 2-6 hours. This step utilizes the residual heat of the herbs themselves as a driving force, deepening the heat penetration effect of the second batch of rice wine into the herbs, thus eliminating the "external wetness and internal dryness" phenomenon from a mechanistic perspective. Simultaneously, the step of collecting and re-stirring the steaming condensate ensures the complete preservation of the processed components. This optimizes the color, texture, and internal components of the final processed Polygonatum sibiricum slices.

[0017] The segmented processing technology of this invention integrates an online real-time detection and feedback mechanism based on machine vision. This system automatically identifies connected blades, fragments, and irregularly shaped slices whose thickness does not meet preset ranges through image acquisition and analysis, and performs quantitative judgment based on preset calculation formulas. When the rate of irregularly shaped slices exceeds a preset threshold of 15%, the system automatically generates an adjustment signal and feeds it back to the cutting equipment, achieving closed-loop control and controlling the thickness of the processed Polygonatum sibiricum slices to 2-4 mm. This changes the outdated method of relying on manual sampling inspection, realizing fully automated, data-driven, and precise quality control in the production process, significantly improving product qualification rate and standardization.

[0018] The processing equipment of this invention employs a horizontally penetrating hollow rotating shaft through a sealed tank. The outer wall of the hollow rotating shaft is equipped with steam nozzles and stirring plates, combining steam distribution and dynamic material turning functions. During the soaking process, the rotation of the hollow rotating shaft drives the stirring plates to turn the medicinal materials, while simultaneously, rice wine is continuously sprayed onto the top inner side of the sealed tank. During the steaming process, saturated steam is evenly sprayed out through the steam nozzles on the outer wall of the hollow rotating shaft. This effectively meets the needs of both the soaking and steaming processes, avoids material transfer between different processes, and improves processing efficiency. Attached Figure Description

[0019] Figure 1 is a schematic flowchart of the segmented processing technology of the Polygonatum sibiricum slices of the present invention; Figure 2 is a schematic flowchart of step S6 in Figure 1; Figure 3 is a schematic structural diagram of the processing equipment of the present invention; Figure 4 is a half-sectional view of the processing equipment of the present invention.

[0020] Labels in the diagram: 10-Sealed tank; 11-Polygonatum inlet; 12-Yellow rice wine inlet; 13-Polygonatum outlet; 14-Atomizing nozzle; 20-Hollow rotating shaft; 21-Steam nozzle; 22-Stirring and lifting plate; 30-Drive mechanism; 31-Drive motor; 32-Driving wheel; 33-Driven wheel; 34-Drive belt; 40-Steam supply system; 41-Steam pipeline; 42-Rotary sealing joint; 50-Yellow rice wine addition system; 51-Yellow rice wine addition pipeline. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] In the description of this invention, it should be noted that the terms "vertical direction," "up," "down," and "horizontal," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, "first," "second," "third," and "fourth" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0023] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or a connection through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0024] As shown in Figures 1 and 2, the segmented processing technology of the wine-processed Polygonatum sibiricum slices of the present invention is used to process wine-processed Polygonatum sibiricum slices, including the following steps: S1. Cleaning: Take the Polygonatum sibiricum raw materials to be selected and place them on a stainless steel operating platform in batches to remove residual fibrous roots, impurities, and moldy or insect-infested products from the Polygonatum sibiricum raw materials, to obtain an intermediate product containing no more than 3% impurities. Then, put the intermediate product into a washing tank to wash away the mud and sand adhering to the intermediate product, and take it out and drain the water to obtain clean medicinal materials.

[0025] S2. First soaking: Add a first portion of rice wine to the cleaned medicinal materials, the amount of which is 12-18% of the total mass of the cleaned medicinal materials. After stirring the rice wine and Polygonatum evenly, place it in a sealed environment and soak for 0.5-2 hours to allow the rice wine to be initially absorbed by the surface of Polygonatum.

[0026] S3. First Steaming: Place the medicinal materials that have completed the first soaking in a steam environment of 98~102℃ and steam for 1~3 hours; this step softens the tissue of the medicinal materials initially. After the first steaming, an optional residual heat simmering step can be performed, keeping the steamed Polygonatum at a residual temperature of 70~95℃ and letting it stand in a sealed environment for 2~6 hours, using the residual heat to further open the internal structure of Polygonatum and promote the deep penetration of the subsequent rice wine.

[0027] S4. Second Infusion: After the first steaming, add a second portion of rice wine to the medicinal materials. The amount of the second portion of rice wine added is 8-15% of the total mass of the net medicinal materials. Utilize the residual heat of the medicinal materials to perform hot infusion at a temperature range of 50-80℃ for 1-4 hours to promote deep penetration of the rice wine. The total amount of the first and second portions of rice wine added should be controlled within the range of 20-33% of the total mass of the net Polygonatum.

[0028] S5. Second Steaming: The medicinal materials that have completed the second soaking are then subjected to final steaming. The steam temperature is controlled at 100~104℃, and steaming is continued for 2~4 hours until the Polygonatum is black and oily inside and out, thus obtaining the processed Polygonatum wine product. After the second steaming is completed, the condensate produced during steaming can be collected and stirred back into the processed product after steaming to fully retain the effective components dissolved during the processing and avoid loss.

[0029] S6. Slicing: The processed Polygonatum odoratum is sliced, and the sliced ​​Polygonatum odoratum slices are detected online in real time to obtain Polygonatum odoratum slices. Specifically, step S6 includes the following steps: S61. Slicing: The processed Polygonatum odoratum is sliced ​​into slices of a preset thickness using a slicing device. The preset thickness range is 2-4 mm. S62. Visual Sampling: Real-time images of the Polygonatum odoratum slices are acquired using an image acquisition device. S63. Image Analysis: The real-time images are processed to identify and statistically analyze irregular slices. Irregular slices include connected blades, fragments, and Polygonatum odoratum slices with a thickness outside the preset range. S64. Result Determination and Feedback: Based on the identification results, the irregular slice rate is calculated according to a formula. When the irregular slice rate exceeds a preset threshold (15%), an adjustment signal is generated and fed back to the slicing device. The slicing device is then stopped for testing and adjustment. The formula for calculating the irregular slice rate is: Irregular slice rate (%) = Number of irregular slices / Sample amount × 100%.

[0030] S7. Drying: Dry the sliced ​​Polygonatum odoratum; specifically, use a hot air circulating oven or a heat pump dryer, control the drying temperature within the range of 60~75℃, and dry until the moisture content of the Polygonatum odoratum slices is not higher than 15.0%.

[0031] S8. Packaging: The completely dried Polygonatum odoratum slices are weighed, bagged, and sealed according to the predetermined specifications, and the relevant information is labeled to obtain the finished Polygonatum odoratum slices.

[0032] In summary, the segmented processing technology for Polygonatum sibiricum slices of this invention, through the core process design of "multiple soaking—segmented steaming—residual heat penetration," combined with online intelligent detection, constructs a new method for processing Polygonatum sibiricum with precise parameters and controllable process. This method effectively overcomes the problems of uneven penetration and quality fluctuation caused by traditional single-stage steaming, and significantly improves the uniformity, stability, and standardization of the internal and external quality of Polygonatum sibiricum slices.

[0033] As shown in Figures 3 and 4, the processing equipment of the present invention is used to implement the segmented processing process of the wine-processed Polygonatum sibiricum slices of the present invention.

[0034] The aforementioned processing equipment includes a sealed tank 10, a hollow rotating shaft 20, a drive mechanism 30, a steam supply system 40, and a rice wine addition system 50.

[0035] The sealed container 10 has an openable and closable Solomon's seal inlet 11 and a rice wine inlet 12 at its top, and an openable and closable Solomon's seal outlet 13 at its bottom. Both the inlet and outlet are hinged flaps with locking mechanisms. The rice wine inlet 12 is a perforation connecting to the inside of the sealed container 10 and has a pipe interface. The side wall of the sealed container 10 has a double-layered structure filled with an insulation layer. Additionally, an atomizing nozzle 14 is located at the end of the rice wine inlet 12 facing the inside of the sealed container 10.

[0036] The hollow rotating shaft 20 is horizontally inserted inside the sealed container 10. The wall of the hollow rotating shaft 20 is provided with multiple steam nozzles 21 for supplying steam. A stirring plate 22 is fixedly installed on the outer wall of the hollow rotating shaft 20. In this embodiment, the stirring plate 22 has a spiral structure to increase the contact area with the medicinal materials.

[0037] The drive mechanism 30 is located outside the sealed container 10 and connected to one end of the hollow rotating shaft 20 to drive the hollow rotating shaft 20 to rotate. The drive mechanism 30 includes a drive motor 31, a drive wheel 32, a driven wheel 33, and a transmission belt 34; the driven wheel 33 is fixedly connected to one end of the hollow rotating shaft 20, the drive wheel 32 is fixed to the drive end of the drive motor 31, and the transmission belt 34 is sleeved on the outside of the drive wheel 32 and the driven wheel 33; the drive motor 31 drives the driven wheel 33 and the hollow rotating shaft 20 to rotate through the drive wheel 32 and the transmission belt 34.

[0038] The steam supply system 40 includes a steam pipe 41 and a rotary sealing joint 42. The steam pipe 41 is connected to the end of the hollow rotating shaft 20 through the rotary sealing joint 42. The steam pipe 41, the rotary sealing joint 42, the hollow rotating shaft 20, and the steam nozzle 21 form a steam flow channel.

[0039] The rice wine adding system 50 includes a rice wine adding pipeline 51 connected to the rice wine inlet 12 for supplying rice wine.

[0040] The processing equipment of the present invention can meet the processing requirements of steps S2 to S5. During the soaking process in steps S2 and S4, the drive motor 31 drives the hollow rotating shaft 20 and the stirring plate 22 to rotate, agitating the Polygonatum sibiricum. Simultaneously, the atomizing nozzle 14 sprays rice wine to promote the absorption of the rice wine by the Polygonatum sibiricum. During the steaming process in steps S3 and S5, the drive motor 31 stops, the hollow rotating shaft 20 remains stationary, and saturated steam enters the hollow rotating shaft 20 from the steam supply pipe through the rotary sealing joint 42, and is finally evenly sprayed out from the steam nozzle 21 to steam the static Polygonatum sibiricum.

[0041] The processing equipment of the present invention, through the integrated design of the hollow rotating shaft 20, simultaneously meets the processing requirements of the soaking process and the steaming process, and can realize the rapid switching of functions between the two processes, perfectly adapting to the differentiated requirements of the segmented processing process.

[0042] Compared to existing technologies, the segmented processing technology and equipment for processed Polygonatum sibiricum slices disclosed in this invention employ a process flow of two soakings combined with two steamings. Following the first steaming, a residual heat settling step is introduced, where the herbs are sealed and left to stand at a residual temperature of 70-95°C for 2-6 hours. This step utilizes the residual heat of the herbs themselves as a driving force, deepening the heat penetration effect of the second batch of rice wine into the herbs, thus fundamentally eliminating the "externally moist but internally dry" phenomenon. Simultaneously, the step of collecting and re-stirring the steaming condensate ensures the complete preservation of the processed components. This optimizes the color, texture, and internal composition of the final processed Polygonatum sibiricum slices.

[0043] The segmented processing technology of this invention integrates an online real-time detection and feedback mechanism based on machine vision. This system automatically identifies connected blades, fragments, and irregularly shaped slices whose thickness does not meet preset ranges through image acquisition and analysis, and performs quantitative judgment based on preset calculation formulas. When the rate of irregularly shaped slices exceeds a preset threshold of 15%, the system automatically generates an adjustment signal and feeds it back to the cutting equipment, achieving closed-loop control and controlling the thickness of the processed Polygonatum sibiricum slices to 2-4 mm. This changes the outdated method of relying on manual sampling inspection, realizing fully automated, data-driven, and precise quality control in the production process, significantly improving product qualification rate and standardization.

[0044] The processing equipment of this invention employs a horizontally penetrating hollow rotating shaft 20 that runs through a sealed tank. The outer wall of the hollow rotating shaft 20 is equipped with steam nozzles 21 and stirring plates 22, combining steam distribution and dynamic material turning functions. During the soaking process, the rotation of the hollow rotating shaft 20 drives the stirring plates 22 to turn the medicinal materials, while simultaneously, rice wine is continuously sprayed onto the top inner side of the sealed tank 10. During the steaming process, saturated steam is evenly sprayed out through the steam nozzles 21 on the outer wall of the hollow rotating shaft 20. This effectively meets the needs of both the soaking and steaming processes, avoids material transfer between different processes, and improves processing efficiency.

[0045] The above description merely illustrates preferred technical solutions of the present invention, and while the description is relatively specific and detailed, it should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and the present invention also intends to include these modifications and variations.

Claims

1. A segmented processing method for processing Polygonatum sibiricum slices, characterized in that, Includes the following steps: S1. Cleaning: Take the raw Polygonatum sibiricum material, remove impurities and non-medicinal parts to obtain clean material; S2. First soaking: Add the first portion of rice wine to the clean material, the amount of the first portion of rice wine being 12-18% of the total mass of the clean material, stir evenly, and soak in a sealed environment for 0.5-2 hours; S3. First steaming: Place the material that has completed the first soaking in a steam environment of 98-102℃ and steam continuously for 1-3 hours; S4. Second soaking: After the first steaming, add a second portion of rice wine to the medicinal material. The amount of the second portion of rice wine added is 8-15% of the total net weight of the medicinal material. Use the residual heat of the medicinal material to perform hot soaking at a temperature range of 50-80℃ for 1-4 hours; S5. Second steaming: Place the medicinal material that has completed the second soaking in a steam environment of 100-104℃ and steam continuously for 2-4 hours until the medicinal material is thoroughly cooked, to obtain the processed Polygonatum odoratum product; S6. Slicing: Slice the processed Polygonatum odoratum product and perform real-time online detection on the sliced ​​Polygonatum odoratum; S7. Drying: Dry the sliced ​​Polygonatum odoratum. S8. Packaging: Pack the dried Polygonatum odoratum slices to obtain the finished Polygonatum odoratum medicinal slices.

2. The segmented processing method for Polygonatum sibiricum slices according to claim 1, characterized in that, Step S3 further includes placing the steamed medicinal materials in a sealed environment at a residual temperature of 70-95°C for 2-6 hours; Step S5 further includes collecting the condensate generated during the steaming process and mixing the condensate back into the processed Polygonatum odoratum.

3. The segmented processing method for Polygonatum sibiricum slices according to claim 1, characterized in that, The total amount of the first portion of rice wine in step S2 and the second portion of rice wine in step S4 is 20-33% of the total net weight of the medicinal materials.

4. The segmented processing method for Polygonatum sibiricum slices according to claim 1, characterized in that, Step S6 specifically includes: S61. Slicing: The processed Polygonatum odoratum is sliced ​​into slices of a preset thickness using a slicing device; S62. Visual sampling: Real-time images of the Polygonatum odoratum slices are acquired using an image acquisition device; S63. Image analysis: The real-time images are processed to identify and count irregular slices; the irregular slices include slices with attached blades, fragments, and Polygonatum odoratum slices with a thickness outside the preset range; S64. Result determination and feedback: The irregular slice rate is calculated based on the identification results and according to a formula; when the irregular slice rate exceeds a preset threshold, an adjustment signal is generated and fed back to the slicing device; the formula for calculating the irregular slice rate is: Irregular slice rate (%) = Irregular slice quantity / Sample quantity × 100%.

5. The segmented processing method for Polygonatum sibiricum slices according to claim 4, characterized in that, The preset thickness of the Polygonatum odoratum slices is 2-4 mm, and the preset threshold for the irregular slice rate is 15%.

6. The segmented processing method for Polygonatum sibiricum slices according to claim 1, characterized in that, In step S7, the drying process is carried out using a hot air circulating oven or a heat pump dryer, with the drying temperature controlled between 60°C and 75°C. The drying endpoint is when the moisture content of the Polygonatum odoratum slices does not exceed 15%.

7. A processing apparatus for implementing the segmented processing process of Polygonatum odoratum slices according to any one of claims 1 to 6, characterized in that, The system includes a sealed tank, a hollow rotating shaft, a drive mechanism, a steam supply system, and a rice wine adding system. The sealed tank has an openable / closable inlet for Solomon's seal rhizome and a rice wine inlet at its top, and an openable / closable outlet for Solomon's seal rhizome at its bottom. The hollow rotating shaft is horizontally inserted inside the sealed tank, with multiple steam nozzles on its wall and a stirring plate fixed to its outer wall. The drive mechanism is located outside the sealed tank and connected to one end of the hollow rotating shaft to drive its rotation. The steam supply system includes a steam pipeline and a rotary sealing joint, with the steam pipeline connected to the end of the hollow rotating shaft via the rotary sealing joint. The rice wine adding system includes a rice wine adding pipeline connected to the rice wine inlet.

8. The processing equipment according to claim 7, characterized in that, The side wall of the sealed tank is provided with a sandwich layer, and the sandwich layer is filled with a heat insulation layer.

9. The processing equipment according to claim 7, characterized in that, The driving mechanism includes a drive motor, a driving wheel, a driven wheel, and a transmission belt; the driven wheel is fixedly connected to one end of the hollow rotating shaft, the driving wheel is fixed to the driving end of the drive motor, and the transmission belt is sleeved on the outside of the driving wheel and the driven wheel; the drive motor drives the driven wheel and the hollow rotating shaft to rotate through the driving wheel and the transmission belt.

10. The processing equipment according to claim 7, characterized in that, The end of the rice wine inlet facing the inside of the sealed tank is equipped with an atomizing nozzle.

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