What is Chinese medicine preparation?

Concoction of herbs refers to the treatment of herbs through the purification, cutting, boiling, made of certain specifications of tablets to meet the medical requirements and the needs of the deployment, preparation, to ensure the safety and effectiveness of medication.

The water used for the preparation of medicinal herbs should be potable water. Unless otherwise specified, the concocted herbs shall meet the following requirements.

One, the net system that is the net selection process. After the net system of medicinal herbs known as "net medicinal herbs". All for cutting, shelling or preparation of preparation, should use the net herbs.

Pure herbs can be based on their specific conditions, respectively, the selection of selection, wind selection, water selection, screening, shearing, cutting, scraping, culling, brushing, rubbing, grinding string of fire and soaking and other methods to achieve quality standards.

Second, cut the cut herbs, in addition to fresh cut, dry cut, shall be infiltrated to make it soft, should be less soaked more wet, to prevent the loss of active ingredients. Softening treatment methods are: spraying, grabbing water washing, soaking, wetting, rinsing, steaming. And should be treated according to the size of the herbs, thickness, texture, etc., respectively. Pay attention to master the temperature, water, time and other conditions. Cutting should be dried in time to ensure quality.

Cut products are slices, segments, blocks, silk and so on. Its thickness, length, size, width is usually:

Slice very thin slice of 0.5mm or less, thin slice of 1 ~ 2mm, thick slice of 2 ~ 4mm;

Segment short section of 5 ~ 10mm, the long section of 10 ~ 15mm;

Block 8 ~ 12mm square;

Silk thin silk 2 ~ 3mm, thick silk 5 ~ 10mm.

Others Herbs that are not suitable for cutting should generally be pounded for use.

Three, shelling and roasting Unless otherwise specified, the commonly used shelling and roasting methods and requirements are as follows.

1. frying frying and add accessories frying. Frying should be even fire, constantly turning. Master the heating temperature, frying time and degree requirements.

Frying Take the clean herbs in a hot pan, stir-fry to the required degree, remove, and let cool. Need to fry the scorched, generally with medium heat until the surface of the scorched yellow, broken surface color deepening to the degree, remove, put to dry. Fry burnt herbs flammable, can be sprayed with a little water, and then fried dry or sun-dried.

Bran frying Take bran, sprinkle in a hot pan, heat until smoking, add net herbs, quickly turn, fry until the surface of the herbs is yellow or color darkening, take out, sieve off the bran, let cool.

Unless otherwise specified, every 100kg of net herbs, with 10kg of bran.

2. hot hot method commonly used as a clean river sand, clam powder or talcum powder. Take the river sand (clam powder, talcum powder) in the pot, generally with the heat of the fire, add the net herbs, constantly turning, hot until the surface bulging, crispy or the degree of the provisions, remove, sieve auxiliary materials, cool.

If vinegar quenching is required, sieve off the auxiliary materials, and then put into the vinegar quenching while hot.

3. calcination calcination should pay attention to the calcination, so that crisp and fragile.

Ming calcined Take clean herbs, smashed into small pieces, placed on a smokeless fire or in a suitable container, calcined until crisp or red, remove, cool, crushed.

Salts containing water of crystallization of drugs, do not require calcined red, but need to make the water of crystallization evaporated, or all the formation of honeycomb-shaped lumps of solid.

Calcined and quenched When the net herb is calcined until red, it is immediately put into the prescribed liquid auxiliaries, quenched and crisped (if not crisped, it can be repeatedly calcined and quenched until crisped), taken out, dried, broken or powdered.

4. Preparation of charcoal Charcoal should be "stored", and to prevent ashing.

Frying charcoal Take clean herbs, set in a hot pan, stir-fry to the surface of the charred black, internal charred yellow or to the required degree, spray a little water, extinguish the sparks, take out, dry.

Calcined charcoal Take clean herbs, placed in a calcined pot, sealed, simmering calcined to thorough, cooled, removed.

5. Steaming Take clean herbs, according to the provisions of each variety of concoctions under the provisions of the liquid additives and mix well (except for steaming), placed in a suitable container, heating and steaming or to the required extent, remove, dry.

6. Cooking Take the clean herbs with water or liquid auxiliaries *** cooking, auxiliary dosage according to the provisions under the preparation of each product, cooking until the liquid is completely absorbed, or cut without the white heart, remove, dry.

The juice remaining after boiling of poisonous herbs should generally be discarded unless otherwise specified.

7. Stewing Take the clean herbs according to the provisions of each variety of concoctions under the provisions of the liquid additives, placed in a suitable container, closed, water heating, or steam heating stew, or stew until the auxiliary materials are completely absorbed, cool, remove, dry.

8. Make a fire to take the net herbs into the boiling water, turning a few moments, fish out. Some seed herbs, make a fire until the seed coat from wrinkled to stretch, can be rubbed, fish out, put in cold water, remove the seed coat, dry.

9. Wine system, including wine, wine, wine stew, wine steam. Wine system, unless otherwise specified, generally use yellow wine.

Wine roasted Take clean herbs, add wine, mix well, smothered, placed in the pot, stir-fry to the prescribed degree, remove, cool.

Unless otherwise specified, for every 100Kg of net herbs, 10kg of yellow wine is used.

Stewing in wine Clean herbs are taken, mixed well with wine, and prepared according to the above stewing method.

Steaming with wine Take clean herbs, add wine and mix well, and prepare according to the above steaming method.

Stewing or steaming in wine, unless otherwise specified, for every 100kg of net herbs, 20kg of yellow wine is used for seeds, and 30kg of yellow wine is used for roots and rhizomes.

10. Vinegar system includes vinegar baking, vinegar boiling, vinegar steaming and so on. Vinegar system, the application of rice vinegar or other fermented vinegar.

Vinegar hot take clean herbs, add vinegar and mix well, smothered, placed in the pot, fried to the required degree, take out, let cool.

Boiled with vinegar Take clean herbs, add vinegar, and prepare according to the above cooking method.

Steaming with vinegar Take clean herbs, add vinegar and mix well, and prepare according to the above steaming method.

Vinegar baking, vinegar cooking or vinegar steaming, unless otherwise specified, for every 100kg of net herbs, 20kg of vinegar is used, and if necessary, it can be diluted with appropriate amount of water.

11. Salt system, including salt, salt steam. Salt system, salt should be dissolved with the right amount of water, filtered, standby.

Salt roast Take the net herbs, add salt water, mix well, smothered, placed in the pot (individual drugs will be the first net herbs in the pot, the side of the fried side of the brine), heated by the fire, fried to the required degree, remove, cool.

Salt steaming Take the net herbs, add brine and mix well, according to the above steaming method of preparation.

Salt or salt steam, unless otherwise specified, every 100kg net herbs, with salt 2kg.

12. Ginger hot Ginger hot Ginger hot, ginger should be washed, mashed, add the right amount of water, squeeze the juice, ginger dregs and then add

Water to the right amount to repeat the squeeze once, the combined juice, that is, "ginger".

The juice is combined and is called "ginger juice". If you use dry ginger, crushed and add water to decoct twice, combined decoction, filtered, take the filtrate.

Take the clean herbs, add ginger juice, mix well, placed in the pot, stir-frying with a gentle fire until the ginger juice is absorbed, or to the prescribed degree, remove, dry.

Unless otherwise specified, for every 100kg of net herbs, 10kg of ginger or 3kg of dried ginger.

13. honey baking honey baking, should be the first to add the right amount of boiling water to dilute the honey, add the net herbs in the mixing, smothered, placed in the pot, stir-fried to the required degree with a mild fire, remove, cool.

Unless otherwise specified, for every 100kg of net herbs, with 25kg of refined honey.

14. oil roasted sheep fat oil roast, the first sheep fat oil in the pot heated to dissolve the dregs, add the net herbs, mixing, stir frying with a gentle fire until the oil is absorbed, the surface of the herbs is bright oil, spread out, and let cool.

15. Cream (oil cream) Unless otherwise specified, take the net herbs crushed as mud, slightly heated, pressed to remove most of the oil, take the residue developed into a loose powder to meet the specified requirements.

16. water fly Take clean herbs, placed in a container, add the right amount of water *** research fine, and then add a lot of water, stirring, pouring out the suspension, the residue and then according to the above method of repeated operations for several times, combined with the suspension, static, divided into precipitation, drying, and research dispersions.

17. simmering Take the net herbs with wet noodles or wet paper wrapped, or with oil-absorbent paper evenly layered in layers, heat treatment, or buried in the bran, stir-frying with the fire to the prescribed degree when removed, cool.

Unless otherwise specified, for every 100kg of net herbs, 50kg of bran is used.