How to process Pinellia ternata?

1, Pinellia ternata Features This product is spherical, slightly inclined, with white or yellowish surface, concave stem marks at the top and hemp root marks around it; The bottom is dull and smooth. Solid texture, white section and rich powder. Breathing is mild, the taste is pungent, the tongue stings and the throat stings.

2. Preparation method of Pinellia ternata: take Pinellia ternata, divide it into sizes, soak it in water until there is no dry core inside, and take it out; Decoct appropriate amount of Glycyrrhiza uralensis Fisch with water twice, combine decoctions, pour into lime solution made of appropriate amount of water, stir evenly, add soaked Pinellia ternata, soak, stir 1-2 times a day, keep the pH value of the immersion liquid above 12 until the cross section is yellow and uniform, take out, wash, and dry in the shade or air. Pinellia ternata 100kg, licorice 15kg, quicklime 10kg.

3. Jiang Banxia: Method: Wash Pinellia ternata, divide it into sizes, soak it in water until there is no dry heart inside, and take it out; Slicing Rhizoma Zingiberis Recens into decoction, adding Rhizoma Bletillae and Rhizoma Pinelliae, cooking, taking out, and air-drying, or air-drying until semi-dry; Or sliced and dried. Pinellia tuber 100kg, ginger 25kg, alum 12.5kg.

4. Wash Pinellia ternata: Method: Take the cleaned Pinellia ternata, separate the size, and soak it in 8% alum solution until there is no dry core inside, and the taste is slightly hemp. Take it out, wash it, cut it into thick pieces and dry it. 20kg of alum is used for each 100kg of Pinellia ternata.