CN111588803A - Method for steaming rhizoma polygonati - Google Patents
Method for steaming rhizoma polygonati Download PDFInfo
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- CN111588803A CN111588803A CN202010513006.4A CN202010513006A CN111588803A CN 111588803 A CN111588803 A CN 111588803A CN 202010513006 A CN202010513006 A CN 202010513006A CN 111588803 A CN111588803 A CN 111588803A
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
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Abstract
In order to solve the defects of the prior art, the invention provides a method for steaming rhizoma polygonati, which comprises the following steps: s1, cleaning fresh rhizoma polygonati, performing steaming pretreatment, and preparing yellow wine with the mass of the treated rhizoma polygonati being 20%. S2, mixing the sealwort with yellow wine, and carrying out water bath cooking and stewing to obtain a solid product A and a liquid product A. S3, drying the solid product A in the sun, putting the dried solid product A, yellow wine and the liquid product A into a closed container, and carrying out water bath cooking and stewing to obtain a solid product B and a liquid product B. S4, repeating the step S3 until a solid product N and a liquid product N are obtained, wherein N is the number of times of water bath cooking. S5, drying the solid product N in the sun, putting the dried solid product N, the yellow wine and the liquid product N in a container, steaming and stewing in a water bath, and drying the solid product N +1 to obtain the steamed sealwort. The method for steaming the sealwort is adopted to steam the sealwort, and the steaming time can be compressed to about 6 hours at most.
Description
Technical Field
The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a method for steaming rhizoma polygonati.
Background
Polygonatum kingianum Coll. et Hemsl, Liliaceae, Polygonatum kingianum herbaceous plant, rhizome is nearly cylindrical or nearly beaded, and nodule is irregular rhombus and thick. The top of the stem is in climbing shape. The impeller is raw, each wheel has 3-10 pieces, the strip shape or the needle shape is coated, and the tip is fist-shaped. Inflorescence has flowers, the total pedicel is drooping, and the bract quality of the pedicel is tiny and is usually positioned at the lower part of the pedicel. The flower is pink and the splinters are 3-5 mm long. The length of the filament is 3-5 mm, the filament or both sides are flat, and the length of the anther is 4-6 mm. The ovary is 4-6 mm long. Berry red, 1-1.5 cm in diameter, with 7-12 seeds. The flowering period is 3-5 months, and the fruit period is 9-10 months. Produced in Yunnan, Sichuan and Guizhou provinces in China. Under the forest, in the bush or on the wet grass slope, sometimes on the rock, at an altitude of 700 + 3600 m. Vietnam and Burma also have distribution. The rhizome also acts as a polygonatum.
Rhizoma polygonati generally needs to be steamed for many times to effectively eliminate some irritation and toxic and side effects of rhizoma polygonati and enhance the curative effect of rhizoma polygonati. In the prior art, a nine-steaming and nine-steaming method is generally adopted, the steaming time is generally more than 6 hours each time, the whole steaming period is generally more than 60 hours, and the production efficiency is severely restricted.
Disclosure of Invention
The invention provides a method for steaming polygonatum sibiricum aiming at the problems in the prior art, which comprises the following steps:
s1, cleaning fresh rhizoma polygonati, performing steaming pretreatment, and preparing yellow wine with the mass of the treated rhizoma polygonati being 18-22%.
S2, firstly, putting the polygonatum sibiricum and 10% of yellow wine by mass into a closed container, and standing until the yellow wine is completely absorbed by the polygonatum sibiricum. Then putting the rhizoma polygonati which absorbs the yellow wine into a closed container, steaming and boiling in water bath for 0.5-3 hours, and stewing for 1-6 hours. And respectively collecting the solid product A and the liquid product A in the closed container after cooking.
And S3, naturally drying the solid product A until the outer skin is slightly dry, then putting the dried solid product A, 10% of yellow wine and 10% of liquid product A into a closed container, and standing until the yellow wine and the liquid product A are completely absorbed by the sealwort. Then putting the solid product A which absorbs the yellow wine and the liquid product A into a closed container, steaming and boiling in water bath for 0.5-3 hours, and stewing for 1-6 hours. And respectively collecting the solid product B and the liquid product B in the closed container after cooking.
S4, repeating the step S3 until a solid product N and a liquid product N are obtained, wherein N is the number of times of water bath cooking, and the value of N is 2-7.
S5, naturally drying the solid product N until the outer skin is slightly dry, then putting the dried solid product N, the balance of yellow wine and the liquid product N into a container, and standing until the solid product N completely absorbs the yellow wine and the liquid product N. Then putting the solid product N absorbing the yellow wine and the liquid product N into a closed container, steaming and boiling in water bath for 0.5-3 hours, and stewing for 1-6 hours. And (4) drying the solid product N +1 to obtain the steamed sealwort.
Further, the steaming pretreatment in step S1 includes: putting the cleaned rhizoma Polygonati into a steamer or a steamer, and steaming until the rhizoma Polygonati is yellow-black and soft. Drying in the sun, steaming in a steamer or a steamer for 6-8 hours, taking out, and drying in the sun to eighty percent dry. Putting the dried rhizoma Polygonati into a jar, adding wet cloth, taking out after the rhizoma Polygonati is moistened, cutting into 0.8-1.2cm thick transverse pieces, and air drying in natural environment for use.
Further, in step S2, after the rhizoma polygonati and 10% by mass of yellow wine are placed in a closed container, carbon dioxide gas with a volume 1.5-2 times that of the container is filled in the closed container, and the closed container is kept stand until the yellow wine is completely absorbed by the rhizoma polygonati.
Further, in step S3, after the rhizoma polygonati and 10% by mass of yellow wine are placed in a closed container, mixed gas with the volume 1.2-1.5 times of the container volume is filled in the closed container, and the closed container is kept stand until the yellow wine is completely absorbed by the rhizoma polygonati.
Further, the mixed gas comprises, in volume percent: [60- (N-2) K1 ]% carbon dioxide gas, [20- (N-2) K2 ]% ozone and the balance nitrogen. Wherein N is the frequency of water bath cooking, and the value of N is 2-7. K1 and K2 are scaling factors, respectively.
Further, K1 is 1+0.1 × N. The K2 is equal to 0, when the volume percentage of the carbon dioxide gas is more than or equal to 50%, the K2 is equal to 0.6, and when the volume percentage of the carbon dioxide gas is less than 50%. .
The invention has the beneficial effects that: the method for steaming the polygonatum sibiricum can compress the steaming time to about 6 hours at most, which is only one tenth of the prior art, and the obtained steamed polygonatum sibiricum is black and moist in color and luster, tastes delicious without spicy taste, and meets the use requirements.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A method for steaming rhizoma Polygonati comprises:
s1, cleaning fresh rhizoma polygonati, performing steaming pretreatment, and preparing yellow wine with the mass of the treated rhizoma polygonati being 20%.
S2, firstly, putting the polygonatum sibiricum and 10% of yellow wine by mass into a closed container, and standing until the yellow wine is completely absorbed by the polygonatum sibiricum. Then putting the rhizoma polygonati which absorbs the yellow wine into a closed container, steaming and boiling in water bath for 2 hours, and stewing for 4 hours. And respectively collecting the solid product A and the liquid product A in the closed container after cooking.
And S3, naturally drying the solid product A until the outer skin is slightly dry, then putting the dried solid product A, 10% of yellow wine and 10% of liquid product A into a closed container, and standing until the yellow wine and the liquid product A are completely absorbed by the sealwort. Then putting the solid product A which absorbs the yellow wine and the liquid product A into a closed container, steaming in water bath for 2 hours, and stewing for 4 hours. And respectively collecting the solid product B and the liquid product B in the closed container after cooking.
S4, repeating the step S3 until a solid product N and a liquid product N are obtained, wherein N is the number of times of water bath cooking, and the value of N is 7.
S5, naturally drying the solid product N until the outer skin is slightly dry, then putting the dried solid product N, the balance of yellow wine and the liquid product N into a container, and standing until the solid product N completely absorbs the yellow wine and the liquid product N. Then putting the solid product N absorbing the yellow wine and the liquid product N into a closed container, steaming in water bath for 2 hours, and stewing for 4 hours. And (4) drying the solid product N +1 to obtain the steamed sealwort.
Example 2
A method for steaming rhizoma Polygonati comprises:
s1, cleaning fresh rhizoma polygonati, performing steaming pretreatment, and preparing yellow wine with the mass of the treated rhizoma polygonati being 18-22%.
S2, firstly, putting the polygonatum sibiricum and 10% of yellow wine by mass into a closed container, and standing until the yellow wine is completely absorbed by the polygonatum sibiricum. Then putting the rhizoma polygonati which absorbs the yellow wine into a closed container, steaming and boiling in water bath for 3 hours, and stewing for 6 hours. And respectively collecting the solid product A and the liquid product A in the closed container after cooking.
And S3, naturally drying the solid product A until the outer skin is slightly dry, then putting the dried solid product A, 10% of yellow wine and 10% of liquid product A into a closed container, and standing until the yellow wine and the liquid product A are completely absorbed by the sealwort. Then putting the solid product A which absorbs the yellow wine and the liquid product A into a closed container, steaming in water bath for 3 hours, and stewing for 6 hours. And respectively collecting the solid product B and the liquid product B in the closed container after cooking.
And S4, repeating the step S3 until a solid product N and a liquid product N are obtained, wherein N is the number of times of water bath cooking, and the value of N is 6.
S5, naturally drying the solid product N until the outer skin is slightly dry, then putting the dried solid product N, the balance of yellow wine and the liquid product N into a container, and standing until the solid product N completely absorbs the yellow wine and the liquid product N. Then putting the solid product N absorbing the yellow wine and the liquid product N into a closed container, steaming in water bath for 3 hours, and stewing for 6 hours. And (4) drying the solid product N +1 to obtain the steamed sealwort.
Example 3
Based on the method for steaming polygonatum sibiricum as in any one of embodiments 1-2, the steaming pretreatment in step S1 includes: putting the cleaned rhizoma Polygonati into a steamer or a steamer, and steaming until the rhizoma Polygonati is yellow-black and soft. Drying in the sun, steaming in a steamer or a steamer for 8 hours, taking out, and drying in the sun to eighty percent dry. Putting the dried rhizoma Polygonati into a jar, adding wet cloth, taking out after the rhizoma Polygonati is moistened, cutting into transverse pieces with thickness of 1.2cm, and air drying in natural environment for use.
Example 4
Based on the method for steaming polygonatum sibiricum as in any one of embodiments 1-2, the steaming pretreatment in step S1 includes: putting the cleaned rhizoma Polygonati into a steamer or a steamer, and steaming until the rhizoma Polygonati is yellow-black and soft. Drying in the sun, steaming in a steamer or a steamer for 7 hours, taking out, and drying in the sun to eighty percent dry. Putting the dried rhizoma Polygonati into a jar, adding wet cloth, taking out after the rhizoma Polygonati is moistened, cutting into transverse pieces with thickness of 1.0cm, and air drying in natural environment for use.
Example 5
Based on the method for steaming polygonatum sibiricum as in any one of embodiments 1-2, the steaming pretreatment in step S1 includes: putting the cleaned rhizoma Polygonati into a steamer or a steamer, and steaming until the rhizoma Polygonati is yellow-black and soft. Drying in the sun, steaming in a steamer or a steamer for 6 hours, taking out, and drying in the sun to eighty percent dry. Putting the dried rhizoma Polygonati into a jar, adding wet cloth, taking out after the rhizoma Polygonati is moistened, cutting into 0.8cm thick transverse pieces, and air drying in natural environment for use.
The applicant has found that the steaming pretreatment method described in examples 3-5 can shorten the steaming and braising time in the water bath in steps S2, S3 and S5 under the same conditions. The method specifically comprises the following steps: the water bath steaming time can be shortened by about 0.5 hour, and the stewing time can be shortened by about 1 hour. Taking example 1 as an example, after the steaming pretreatment method described in examples 3 to 5 is adopted, the water bath steaming and braising time in steps S2, S3 and S5 is as follows: steaming in water bath for 1.5 hr, and stewing for 3 hr.
Example 6
Based on the method for steaming polygonatum sibiricum described in any one of embodiments 1-2, in step S2, polygonatum sibiricum and 10% by mass of yellow wine are placed in a closed container, carbon dioxide gas with the volume 1.7 times that of the container is filled in the closed container, and the closed container is kept stand until the yellow wine is completely absorbed by the polygonatum sibiricum.
Step S3, putting the sealwort and 10% of yellow wine in a closed container, then filling mixed gas with the volume 1.3 times of the container volume in the closed container, and standing until the yellow wine is completely absorbed by the sealwort.
The mixed gas comprises the following components in percentage by volume: [60- (N-2) K1 ]% carbon dioxide gas, [20- (N-2) K2 ]% ozone and the balance nitrogen. Wherein N is the frequency of water bath cooking, and the value of N is 3. K1 and K2 are scaling factors, respectively.
The K1 ═ 1+0.1 × N. The K2 is equal to 0, when the volume percentage of the carbon dioxide gas is more than or equal to 50%, the K2 is equal to 0.6, and when the volume percentage of the carbon dioxide gas is less than 50%.
Example 7
Based on the method for steaming polygonatum sibiricum described in any one of embodiments 1-2, in step S2, polygonatum sibiricum and 10% by mass of yellow wine are placed in a closed container, carbon dioxide gas with 2 times of the container volume is filled in the closed container, and the closed container is placed still until the yellow wine is completely absorbed by the polygonatum sibiricum.
Step S3, putting the sealwort and 10% of yellow wine in a closed container, then filling mixed gas with the volume 1.5 times of the container volume in the closed container, and standing until the yellow wine is completely absorbed by the sealwort.
The mixed gas comprises the following components in percentage by volume: [60- (N-2) K1 ]% carbon dioxide gas, [20- (N-2) K2 ]% ozone and the balance nitrogen. Wherein N is the frequency of water bath cooking, and the value of N is 2. K1 and K2 are scaling factors, respectively.
The K1 ═ 1+0.1 × N. The K2 is equal to 0, when the volume percentage of the carbon dioxide gas is more than or equal to 50%, the K2 is equal to 0.6, and when the volume percentage of the carbon dioxide gas is less than 50%.
Example 8
Based on the method for steaming polygonatum sibiricum described in any one of embodiments 1-2, in step S2, polygonatum sibiricum and 10% by mass of yellow wine are placed in a closed container, carbon dioxide gas with the volume 1.5 times that of the container is filled in the closed container, and the closed container is kept stand until the yellow wine is completely absorbed by the polygonatum sibiricum.
Step S3, putting the sealwort and 10% of yellow wine in a closed container, then filling mixed gas with the volume 1.2 times of the container volume in the closed container, and standing until the yellow wine is completely absorbed by the sealwort.
The mixed gas comprises the following components in percentage by volume: [60- (N-2) K1 ]% carbon dioxide gas, [20- (N-2) K2 ]% ozone and the balance nitrogen. Wherein N is the frequency of water bath cooking, and the value of N is 4 or 5. K1 and K2 are scaling factors, respectively.
The K1 ═ 1+0.1 × N. The K2 is equal to 0, when the volume percentage of the carbon dioxide gas is more than or equal to 50%, the K2 is equal to 0.6, and when the volume percentage of the carbon dioxide gas is less than 50%.
The applicants have found that by using the methods of examples 6 to 8 in combination with a gas having a specific pressure and atmosphere composition during the steaming and braising in a water bath, the time required for steaming and braising in a water bath can be greatly reduced, and the number of times steaming is required can be greatly reduced. Using example 1 as an example, the steaming and braising time can be reduced to: steaming in water bath for 0.5 hour, stewing for 1 hour, wherein the value of N can be adjusted to 2 or 3, the total steaming time can be shortened to about 6 hours at most, and the obtained product has black and moist color, has no numb taste in mouth and meets the use requirements.
It is to be noted and understood that various modifications and improvements can be made to the invention described in detail above without departing from the spirit and scope of the invention as claimed. Accordingly, the scope of the claimed subject matter is not limited by any of the specific exemplary teachings provided.
Claims (6)
1. A method for steaming rhizoma polygonati is characterized by comprising the following steps:
s1, cleaning fresh rhizoma polygonati, performing steaming pretreatment, and preparing yellow wine with the mass of the treated rhizoma polygonati being 18-22%;
s2, firstly, putting the polygonatum sibiricum and 10% of yellow wine by mass into a closed container, and standing until the polygonatum sibiricum completely absorbs the yellow wine; then putting the polygonatum sibiricum absorbing the yellow wine into a closed container, steaming and boiling in water bath for 0.5-3 hours, and stewing for 1-6 hours; respectively collecting a solid product A and a liquid product A in a closed container after cooking;
s3, naturally drying the solid product A until the outer skin is slightly dry, then putting the dried solid product A, 10% of yellow wine and 10% of liquid product A into a closed container, and standing until the yellow wine and the liquid product A are completely absorbed by the sealwort; then putting the solid product A which absorbs the yellow wine and the liquid product A into a closed container, steaming and boiling in water bath for 0.5-3 hours, and stewing for 1-6 hours; respectively collecting a solid product B and a liquid product B in the closed container after cooking;
s4, repeating the step S3 until a solid product N and a liquid product N are obtained, wherein N is the number of times of water bath cooking, and the value of N is 2-7;
s5, naturally drying the solid product N until the outer skin is slightly dry, then putting the dried solid product N, the balance of yellow wine and the liquid product N into a container, and standing until the solid product N completely absorbs the yellow wine and the liquid product N; then putting the solid product N absorbing the yellow wine and the liquid product N into a closed container, steaming and boiling in water bath for 0.5-3 hours, and stewing for 1-6 hours; and (4) drying the solid product N +1 to obtain the steamed sealwort.
2. The method for steaming rhizoma polygonati according to claim 1, wherein the pre-steaming treatment of step S1 includes: putting the cleaned rhizoma polygonati into a steamer or a steamer, and steaming until the rhizoma polygonati is yellow-black and soft; drying in the sun, re-steaming in a steamer or a steamer for 6-8 hours, taking out, and drying in the sun to eighty percent dry; putting the dried rhizoma Polygonati into a jar, adding wet cloth, taking out after the rhizoma Polygonati is moistened, cutting into 0.8-1.2cm thick transverse pieces, and air drying in natural environment for use.
3. The method for steaming rhizoma polygonati according to claim 1, wherein in step S2, after the rhizoma polygonati and 10% by mass of yellow wine are placed in a closed container, carbon dioxide gas with a volume 1.5-2 times of the container volume is added in the closed container, and the container is allowed to stand until the yellow wine is completely absorbed by the rhizoma polygonati.
4. The method for steaming rhizoma polygonati according to claim 1, wherein in step S3, after the rhizoma polygonati and 10% by mass of yellow wine are placed in a closed container, mixed gas with a volume 1.2-1.5 times of the container is filled in the closed container, and the mixture is allowed to stand until the yellow wine is completely absorbed by the rhizoma polygonati.
5. The method of claim 4, wherein the mixed gas comprises, in volume percent: (ii) [60- (N-2) K1 ]% carbon dioxide gas, [20- (N-2) K2 ]% ozone and balance nitrogen; wherein N is the frequency of water bath cooking, and the value of N is 2-7; k1 and K2 are scaling factors, respectively.
6. The method for steaming rhizoma polygonati according to claim 5, wherein K1 is 1+0.1 × N; the K2 is equal to 0, when the volume percentage of the carbon dioxide gas is more than or equal to 50%, the K2 is equal to 0.6, and when the volume percentage of the carbon dioxide gas is less than 50%.
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| CN112544928A (en) * | 2020-12-02 | 2021-03-26 | 玉龙纳仁生物科技有限公司 | Nine-process rhizoma polygonati strip suitable for direct eating |
| CN112932971A (en) * | 2021-03-04 | 2021-06-11 | 江西思乡农业有限公司 | Rhizoma polygonati processing device and processing method thereof |
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