CN102920835B - Method for processing nine-processing radix rehmanniae preparata - Google Patents

Abstract

The invention discloses a method for processing nine-processing radix rehmanniae preparata. The method comprises selecting, drying, preparing decoction, cooking radix rehmanniae preparata through decoction, nine times of steaming and nine times of drying. According to the method for processing nine-processing radix rehmanniae preparata, the radix rehmanniae preparata is soaked in the decoction of various adjuvant to be cooked before being steamed and dried for nine times respectively, the prepared nine-processing radix rehmanniae preparata not only has the yin-nourishing, blood-supplementing, essence-nourishing and marrow-strengthening effects of the radix rehmanniae preparata, but also further increases the effects; and additionally, the prepared nine-processing radix rehmanniae preparata also has an effect of improving the sleep.

Description

A kind of processing method of rehmannia glutinosa

technical field

The invention relates to rehmannia glutinosa, in particular to a processing method for making rehmannia glutinosa.

Background technique

Rehmannia glutinosa is the root tuber of Rehmannia glutinosa of Scrophulariaceae. It was first recorded in "Shen Nong's Materia Medica", and it is one of the commonly used traditional Chinese medicines. Rehmannia glutinosa clinical medicine is divided into: fresh rehmannia, dried rehmannia, rehmannia glutinosa, raw rehmannia charcoal, rehmannia glutinosa charcoal, etc. After rehmannia glutinosa is processed by different processing methods, its nature, taste and efficacy also change accordingly. Fresh rehmannia glutinosa is cold in nature, sweet and bitter in taste, mainly used to clear away heat and cool blood, nourish yin and promote body fluid. Fresh rehmannia glutinosa is called dry rehmannia or raw rehmannia after it is processed and dried in the place of origin. Dried Rehmannia glutinosa is named Shudihuang after steaming. Its nature changes from cold to warm, its taste from bitter to sweet, and its efficacy changes from clear to tonic, mainly nourishing yin and blood, benefiting essence and filling marrow. That is to say, both shengdihuang and rehmannia glutinosa can nourish yin and produce fluid, and treat symptoms of yin deficiency and fluid deficiency. But Rehmannia glutinosa is better at cooling blood, and Rehmannia glutinosa is better at nourishing blood. Rehmannia glutinosa is bitter and cold to clear away heat, sweet and cold to nourish yin. It is a cool and nourishing product, good at nourishing yin, clearing heat and cooling blood. Efficacy Clearing heat and cooling blood, nourishing yin and promoting body fluid, moistening intestines. Rehmannia glutinosa is sweet, slightly warm and moist in texture, enters the liver and kidney meridians, is good at nourishing blood and nourishing yin, and can also nourish lean and marrow. The main function is to nourish blood, nourish yin, replenish essence and marrow.

Rehmannia glutinosa is a commonly used clinical medicine in traditional Chinese medicine, and it is also a tonic food commonly used in families. Traditional Chinese medicine believes that Rehmannia glutinosa can not only nourish blood and nourish yin, but also nourish essence and marrow. It is mainly used for liver and kidney yin deficiency, sore waist and knees, bone steaming and hot flashes, night sweats and nocturnal emission, internal heat and quenching thirst, blood deficiency and chlorosis, palpitations, irregular menstruation, metrorrhagia, dizziness, tinnitus, and premature graying of beard and hair.

The traditional method of steaming Rehmannia glutinosa generally adopts one-time vexation method to make Rehmannia glutinosa. This commonly used method for steaming rehmannia glutinosa has defects such as impervious steaming, color, mouthfeel, curative effect, and poor quality.

And the patent application number is CN200910064454.4, and the invention patent titled "Preparation Method of Rehmanniae Rehmanniae Nine-Steaming and Nine-drying" discloses a method for preparing Rehmannia glutinosa by nine-steaming and nine-drying, specifically: select clean raw ground Put the rehmannia glutinosa into the container, add rice wine and stir evenly, close the container, and keep the rehmannia glutinosa stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is completely absorbed; heat and steam the rehmannia glutinosa that has completely absorbed the rice wine, and use the container Collect the steamed rehmannia juice that flows out, steam until the rehmannia glutinosa becomes weak and black, take out the rehmannia glutinosa that has turned black, let it dry for a day, mix in the rehmannia juice and rice wine collected in the container, steam for another 24 hours, take it out, and then Dry for one day, repeat this way, steam for eight times, until the ninth time, mix rice wine and amomum powder together, steam for 24 hours, steam until the inside and outside are dark, taste sweet and sour without bitterness, take it out, and let it dry in the air until 80% dry Cut into slices and dry in the sun; the prepared Rehmannia glutinosa has the advantages of being as black as lacquer, as bright as oil, as sweet as sugar, sweet and sour without bitterness.

Although the rehmannia glutinosa prepared by using the above nine steaming and nine drying methods overcomes the defects of traditional steaming rehmannia glutinosa, the prepared rehmannia glutinosa only fully exerts the medicinal effect of rehmannia glutinosa itself, and the rehmannia glutinosa prepared by it has a single effect and does not have Improve sleep and other effects.

Contents of the invention

The object of the present invention is to provide a kind of processing method of rehmannia glutinosa not only nourishing yin and nourishing blood, but also improving sleep.

In order to achieve the above object, the nine processing methods of rehmannia glutinosa of the present invention comprise the following steps:

1) Selection: choose a large rehmannia with intact skin, and clean it;

2) Drying: Dry the cleaned rehmannia root until the surface is dry;

3) Prepare the decoction: put the skin of Albizia julibrissin, jujube seed, shouwu vine, and black beans into the cloth bag according to the ratio, put it in the cooking pot, add purified water to immerse and boil for 3 hours, take out and filter the cloth bag, transfer and save For the decoction, add the medicine dregs in the cloth bag and add purified water to continue cooking for 2 hours, take out the cloth bag, combine the two decoction liquids, and set aside;

4) Cooking rehmannia glutinosa with decoction liquid: put the dried rehmannia rehmannia on the surface in step 2) into the cooking pot, use the decoction solution prepared in step 3) to simmer the dried rehmannia rehmanniae until the decoction liquid is completely Expose to the sun for 2 days until it is absorbed by Rehmannia glutinosa;

5) Nine times of steaming and nine times of drying: put the rehmannia glutinosa exposed in step 4) into a container, add rice wine and stir evenly, close the container, and keep the rehmannia glutinosa stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is completely absorbed; Heat and steam all the rehmannia glutinosa in the rice wine, collect the rehmannia glutinosa juice that flows out from the steaming in a container, steam until the rehmannia rehmannia becomes weak and black, take out the rehmannia glutinosa that has turned black and dry for a day, and mix in the rehmannia glutinosa collected in the container juice and rice wine, steam for another 24 hours, take it out, and dry it for another day, repeat this, steam and dry it eight times, until the ninth time, mix the rice wine and Amomum powder together, and steam for 24 hours, until the inside and outside are dark and sweet. Sour without bitterness, take it out; dry it in the sun, or when it is 80% dry, slice it and dry it in the sun;

The ratio of the various Chinese medicines added in step 3) and step 5) is:

Sun-exposed rehmannia 100 parts;

Suanzaoren 1-20 parts;

1-10 servings of black beans;

Albizia skin 1-15 copies;

Shouwu vine 1-20 copies;

Rice wine 50-70 parts;

Amomum flour 1 part;

In step 5), when adding rice wine for the first time and stirring evenly, the consumption of rice wine is 10% of the total amount of rice wine, the total consumption of rice wine is 70% of the total consumption of rice wine during the second to eighth steaming, and the second to eighth steaming. The same amount of rice wine was used for the eighth time, and the amount of rice wine used for the ninth steaming was 20% of the total amount of rice wine.

In the step 3), the skin of Albizia Julibrissin, Jujube Seed, Radix Polygoni Multiflori, and black beans are put into a cloth bag and then boiled twice in purified water, all of which are first boiled on a high fire and then boiled slowly, so that various The potency of the ingredients.

In the present invention, the above method is used to prepare rehmannia glutinosa, and the rehmannia glutinosa is immersed in the decoction of various auxiliary materials such as acacia skin, jujube seed, shouwu vine, and black beans before steaming and drying for nine times, so that Rehmannia glutinosa increases the various medicinal effects of auxiliary materials, so that the prepared nine-process rehmannia glutinosa not only has the special medicinal effects of rehmannia glutinosa itself, but also has the effects of nourishing yin and blood, and improving sleep.

Among them, the bark of Albizia Julibrissin is the dry bark of the leguminous plant Albizia Julibrissin, which is sweet and flat in nature and flavor. It has the effects of relieving depression, harmonizing blood, calming the heart, and reducing carbuncle. It can cure restlessness, depression, insomnia, lung abscess, carbuncle, scrofula, tendon fracture and so on.

Suanzaoren has the effects of nourishing the heart and calming the nerves, benefiting yin and suppressing sweat. It can be used to treat restlessness, palpitations and insomnia caused by heart and liver blood deficiency; it can also treat spontaneous sweating and night sweats.

Shouwu Teng has the effects of nourishing blood and calming nerves, dispelling wind and dredging collaterals. Shouwu vine can be used to treat restlessness, insomnia and dreaminess. Shouwu vine can nourish yin and blood, nourish the heart and calm the nerves. It is suitable for insomnia, dreaminess, restlessness, dizziness and other diseases caused by yin deficiency and blood deficiency. Sleep has great effects.

Black beans have the functions of invigorating the spleen and diuresis, reducing swelling and lowering qi; nourishing kidney yin, moistening lung dryness, controlling wind-heat and promoting blood circulation and detoxification; stopping night sweats, dark hair and prolonging life.

Adding black beans as an auxiliary material can enhance the effect of nourishing yin and tonifying kidney of the prepared Jiuzhi Rehmannia glutinosa, while adding Suanzaoren, Albizia Albiziae and Shouwu vine can make the prepared Jiuzhi Rehmannia glutinosa have the effect of improving sleep.

The amomum powder added in step 5) can overcome the greasy nature of ordinary rehmannia glutinosa, and has the effect of invigorating the stomach and eliminating food. It is suitable for all ages, women, healthy people and patients.

The nine-prepared rehmannia glutinosa prepared by the present invention can be stewed together with stewed food, for example, stewed with pig's trotters or keels; in addition, the nine-prepared rehmannia glutinosa prepared by the present invention can also be sliced and soaked in boiling water for consumption.

In the preparation method of the nine-process rehmannia glutinosa of the present invention, the rehmannia glutinosa is submerged in the decoction liquid of various auxiliary materials before steaming and nine-drying, so that the prepared nine-process rehmannia glutinosa not only has the functions of nourishing yin and nourishing blood, nourishing essence and filling The effect of marrow also further enhances the above effects, and in addition, the prepared Jiuzhi Rehmannia glutinosa has the effect of improving sleep.

Detailed ways

Nine processing methods of rehmannia glutinosa of the present invention, it comprises the following steps:

1) Selection: choose a large rehmannia with intact skin, and clean it;

2) Drying: Dry the cleaned rehmannia root until the surface is dry;

3) Prepare the decoction: put the skin of Albizia julibrissin, jujube seed, shouwu vine, and black beans into the cloth bag according to the ratio, put it in the cooking pot, add purified water to immerse and boil for 3 hours, take out and filter the cloth bag, transfer and save For the decoction, add the medicine dregs in the cloth bag and add purified water to continue cooking for 2 hours, take out the cloth bag, combine the two decoction liquids, and set aside;

4) Cooking rehmannia glutinosa with decoction liquid: put the dried rehmannia rehmannia on the surface in step 2) into the cooking pot, use the decoction solution prepared in step 3) to simmer the dried rehmannia rehmanniae until the decoction liquid is completely Expose to the sun for 2 days until it is absorbed by Rehmannia glutinosa;

5) Nine times of steaming and nine times of drying: put the rehmannia glutinosa exposed in step 4) into a container, add rice wine and stir evenly, close the container, and keep the rehmannia glutinosa stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is completely absorbed; Heat and steam all the rehmannia glutinosa in the rice wine, collect the rehmannia glutinosa juice that flows out from the steaming in a container, steam until the rehmannia rehmannia becomes weak and black, take out the rehmannia glutinosa that has turned black and dry for a day, and mix in the rehmannia glutinosa collected in the container juice and rice wine, steam for another 24 hours, take it out, and dry it for another day, repeat this, steam and dry it eight times, until the ninth time, mix the rice wine and Amomum powder together, and steam for 24 hours, until the inside and outside are dark and sweet. Sour without bitterness, take it out; dry it in the sun, or when it is 80% dry, slice it and dry it in the sun;

The ratio of the various Chinese medicines added in step 3) and step 5) is:

Sun-exposed rehmannia 100 parts;

Suanzaoren 1-20 parts;

1-10 servings of black beans;

Albizia skin 1-15 parts;

Shouwu vine 1-20 copies;

Rice wine 50-70 parts;

Amomum flour 1 part;

In step 5), when adding rice wine for the first time and stirring evenly, the consumption of rice wine is 10% of the total amount of rice wine, the total consumption of rice wine is 70% of the total consumption of rice wine during the second to eighth steaming, and the second to eighth steaming. The same amount of rice wine was used for the eighth time, and the amount of rice wine used for the ninth steaming was 20% of the total amount of rice wine.

Example 1

1) Selection: choose a large rehmannia with intact skin, and clean it;

2) Drying: Dry the cleaned rehmannia root until the surface is dry;

3) Preparation of decoction: Put 8kg of Albizia jujubi, 10kg of wild jujube kernels, 10kg of Shouwu vine, and 5kg of black beans into a cloth bag, put them in a medicine pot, add purified water to immerse and cook for 3 hours (boil on high heat first, then simmer decoction), take out and drain the cloth bag, transfer and save the decoction, add purified water to the dregs in the cloth bag and continue to boil for 2 hours (boil on high heat first, then decoct on low heat), take out the cloth bag, combine the decoction twice, spare;

4) Cooking rehmannia glutinosa with decoction liquid: put the dried rehmannia rehmannia on the surface in step 2) into the cooking pot, use the decoction solution prepared in step 3) to simmer the dried rehmannia rehmanniae until the decoction liquid is completely Expose to the sun for 2 days until it is absorbed by Rehmannia glutinosa;

5) Nine times of steaming and nine times of drying: put 100kg of Rehmannia glutinosa exposed in step 4) into a container, add 5kg of rice wine and stir evenly, close the container, and keep the rehmannia glutinosa stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is exhausted; Heat and steam the Rehmannia glutinosa that has exhausted the rice wine, collect the steamed Rehmannia glutinosa juice in a container, steam until the rehmannia rehmannia becomes virtual and black, take out the rehmannia rehmannia that has turned black and dry for a day, and mix it into the container to collect Rehmannia glutinosa juice and 5kg rice wine, steamed for another 24 hours, taken out, and dried for another day. Repeatedly, steamed and dried eight times, until the ninth time, mix 10kg rice wine with 1kg Amomum flour, steam for 24 hours, and steam until It is dark inside and outside, tastes sweet and sour without bitterness, take it out, let it air to 80% dry, slice it, and dry it in the sun.

Example 2

1) Selection: choose a large rehmannia with intact skin, and clean it;

2) Drying: Dry the cleaned rehmannia root until the surface is dry;

3) Preparation of decoction: Put 1kg of Albizia juniper, 20kg of wild jujube kernels, 1kg of Shouwu vine, and 10kg of black beans into a cloth bag, put them in a cooking pot, add purified water to immerse and cook for 3 hours (boil on high heat first, then simmer decoction), take out and drain the cloth bag, transfer and save the decoction, add purified water to the dregs in the cloth bag and continue to boil for 2 hours (boil on high heat first, then decoct on low heat), take out the cloth bag, combine the decoction twice, spare;

4) Cooking rehmannia glutinosa with decoction liquid: put the dried rehmannia rehmannia on the surface in step 2) into the cooking pot, use the decoction solution prepared in step 3) to simmer the dried rehmannia rehmanniae until the decoction liquid is completely Expose to the sun for 2 days until it is absorbed by Rehmannia glutinosa;

5) Nine times of steaming and nine times of drying: Put 100kg of rehmannia glutinosa exposed in step 4) into a container, add 6kg of rice wine and stir evenly, close the container, and keep the rehmannia glutinosa stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is completely absorbed; Heat and steam the Rehmannia glutinosa that has exhausted the rice wine, collect the steamed Rehmannia glutinosa juice in a container, steam until the rehmannia rehmannia becomes virtual and black, take out the rehmannia rehmannia that has turned black and dry for a day, and mix it into the container to collect Rehmannia glutinosa juice and 6kg rice wine, steamed for another 24 hours, taken out, and dried for another day. Repeatedly, steamed and dried eight times, until the ninth time, mix 12kg rice wine with 1kg Amomum flour, steam for 24 hours, and steam until The inside and outside are dark, the taste is sweet and sour without bitterness, take it out and dry it in the sun.

Example 3

1) Selection: choose a large rehmannia with intact skin, and clean it;

2) Drying: Dry the cleaned rehmannia root until the surface is dry;

3) Preparation of decoction: put 15kg of Albizia juniper skin, 1lg of jujube seed, 20kg of Shouwu vine, and 1kg of black beans into a cloth bag, put them in a medicine pot, add purified water to immerse and cook for 3 hours (boil on high heat first, then simmer decoction), take out and drain the cloth bag, transfer and save the decoction, add purified water to the dregs in the cloth bag and continue to boil for 2 hours (boil on high heat first, then decoct on low heat), take out the cloth bag, combine the decoction twice, spare;

4) Cooking rehmannia glutinosa with decoction liquid: put the dried rehmannia rehmannia on the surface in step 2) into the cooking pot, use the decoction solution prepared in step 3) to simmer the dried rehmannia rehmanniae until the decoction liquid is completely Expose to the sun for 2 days until it is absorbed by Rehmannia glutinosa;

5) Nine times of steaming and nine times of drying: put 100kg of Rehmannia glutinosa exposed to the sun in step 4) into a container, add 7kg of rice wine to stir evenly, close the container, and keep the rehmannia glutinosa stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is exhausted; Heat and steam the Rehmannia glutinosa that has exhausted the rice wine, collect the steamed Rehmannia glutinosa juice in a container, steam until the rehmannia rehmannia becomes virtual and black, take out the rehmannia rehmannia that has turned black and dry for a day, and mix it into the container to collect Rehmannia glutinosa juice and 7kg rice wine, steamed for another 24 hours, took out, and dried for another day, repeated this, steamed and dried eight times, until the ninth time, mixed 14kg rice wine with 1kg amomum powder, steamed for 24 hours, to steam until It is dark inside and outside, tastes sweet and sour without bitterness, take it out, let it air to 80% dry, slice it, and dry it in the sun.

Claims (2)

1. a processing method of rehmannia glutinosa, characterized in that: the processing method may further comprise the steps: 1) Selection: choose a large rehmannia with intact skin, and clean it; 2) Drying: Dry the cleaned rehmannia root until the surface is dry; 3) Prepare the decoction: put the skin of Albizia julibrissin, jujube seed, shouwu vine, and black beans into the cloth bag according to the ratio, put it in the cooking pot, add purified water to immerse and boil for 3 hours, take out and filter the cloth bag, transfer and save For the decoction, add the medicine dregs in the cloth bag and add purified water to continue cooking for 2 hours, take out the cloth bag, combine the two decoction liquids, and set aside; 4) Cooking rehmannia glutinosa with decoction liquid: put the dried rehmannia rehmannia on the surface in step 2) into the cooking pot, use the decoction solution prepared in step 3) to simmer the dried rehmannia rehmanniae until the decoction liquid is completely Expose to the sun for 2 days until it is absorbed by Rehmannia glutinosa; 5) Nine steams and nine suns: put the rehmannia glutinosa exposed in step 4) into a container, add rice wine and stir evenly, close the container, and keep the rehmannia stuffed in the container until the rehmannia glutinosa is moistened until the rice wine is exhausted; Heat and steam the rehmannia glutinosa of rice wine, collect the rehmannia glutinosa juice that flows out from the steaming in a container, steam until the rehmannia rehmannia becomes weak and black, take out the rehmannia glutinosa that has turned black and let it dry for a day, mix in the collected rehmannia glutinosa juice and Steam the rice wine for another 24 hours, take it out, and dry it for another day. Repeat this, steam and dry it eight times, until the ninth time, mix the rice wine and Amomum flour together, and steam it for 24 hours until the inside and outside are dark, and the taste is sweet and sour. The bitterness is the degree, take it out; dry it in the sun, or when it is 80% dry, slice it and dry it in the sun; The ratio of the various Chinese medicines added in step 3) and step 5) is: Sun-exposed rehmannia 100 parts; Suanzaoren 1-20 parts; 1-10 servings of black beans; Albizia skin 1-15 parts; Shouwu vine 1-20 copies; Rice wine 50-70 parts; Amomum flour 1 part; In step 5), when adding rice wine for the first time and stirring evenly, the consumption of rice wine is 10% of the total amount of rice wine, the total consumption of rice wine is 70% of the total consumption of rice wine during the second to eighth steaming, and the second to eighth steaming. The same amount of rice wine was used for the eighth time, and the amount of rice wine used for the ninth steaming was 20% of the total amount of rice wine. 2. The processing method of Jiuzhi Rehmannia glutinosa according to claim 1, characterized in that: in the step 3), put the bark of Albizia Julibrissin, jujube kernels, Shouwu vine, and black beans into a cloth bag and boil them twice in purified water The process of cooking is to boil on high heat first and then torment on slow fire.