Traditional Chinese medicine processing includes

The processing of traditional Chinese medicine includes: 1. The purity requirements are achieved by sorting, screening, air separation, water separation, shearing, cutting, scraping, chipping, removing, enzyme stripping, squeezing, washing, scrubbing, rubbing, burning, scalding, bumping and rolling. 2. In addition to fresh cutting and dry cutting, cutting must be softened. The methods include spraying, washing, soaking, moistening, bleaching, steaming and boiling. Three, unless otherwise specified, the commonly used methods and requirements of artillery are as follows. 1. stir-fry and stir-fry separately (stir-fry) and stir-fry with auxiliary materials. Stir-fry (stir-fry) Take the product to be fried, put it in a frying container, heat it to a specified degree with slow fire, take it out and let it cool. The method of frying bran is to heat the frying container until the bran is sprinkled, then smoke immediately, then put it into the frying container, fry the river sand with strong fire, put it into the frying container, fry the clam powder, put it into a pot, heat it to be smooth with medium fire, put it into the frying container, and heat it to be flexible with medium fire. Stir-fry with wine, add yellow wine, mix well, smother thoroughly, put in a frying container, stir-fry with slow fire to a specified degree, take out and let cool. Stir-fry with vinegar, add vinegar, mix well, smother thoroughly, put in a frying container, stir-fry to a specified degree, take out and cool. Stir-fry with salt, add salt water, mix well, smother thoroughly, put it in a frying container, heat it with slow fire, take it out when frying to a specified degree, and let it cool. When ginger is baked, it should be washed, mashed, added with appropriate amount of water, squeezed to get juice, and the ginger residue is repeatedly squeezed with appropriate amount of water to combine the juices, that is, "ginger juice". Take the product to be processed, add ginger juice, mix well, put it in a pot, stir-fry with slow fire until the ginger juice is completely absorbed, or take it out to dry. When baking honey, the refined honey should be diluted with appropriate amount of boiling water, then added to the product to be baked, mixed evenly, simmered, put into a frying container, stir-fried with slow fire to a specified degree, taken out and cooled. When frying sheep fat oil with oil, first put the sheep fat oil into a pot and heat it to melt, then remove the residue, add the product to be roasted and mix well, stir fry with low fire until the oil is completely absorbed. 3. Charcoal should be "preserved" to prevent ashing and re-ignition. Stir-fry charcoal, take the product to be fried, put it in a hot pot, stir-fry with strong fire until the surface is black and the inside is brown or reaches a specified level, spray a little water, extinguish the sparks, and take it out to dry. Take the products to be processed from the charred charcoal, put them in a frying pan, seal them, heat them to the required degree, cool them and take them out. 4. Pay attention to the thorough calcination when calcining to make it brittle. Alum-calcine the product to be processed, crush it into small pieces, put it in a suitable container, take it out when it is calcined to crisp or red, cool it and crush it. Calcination and quenching: when the processed product is calcined to red, it is immediately put into the specified liquid auxiliary materials, and quenched and crisp (if it is not crisp, it can be repeatedly calcined and quenched to crisp), taken out, dried, crushed or ground into powder. 5. Steam the products to be processed, divide them into different sizes, add clear water or liquid auxiliary materials according to regulations under the processing of each variety, mix them evenly and fully moisten them, put them into a suitable steaming container, heat them to a specified degree with steam, take them out, dry them slightly, mix the steamed liquid back, dry them to 60%, slice or segment them, and dry them. 6. Cook the products to be baked with different sizes, add clear water or designated auxiliary materials according to regulations under the processing of various varieties, cook thoroughly until there is no white heart on the cut surface, take out, air dry to 60%, and slice and air dry. 7. Braise the products to be roasted under the processing of various varieties according to the regulations, add liquid auxiliary materials, put them in a suitable container, seal them, isolate them from water or heat them with steam, or braise them until the auxiliary materials are completely absorbed, and then cool them and take them out. 8. After stewing the products to be baked, wrap them with dough or wet paper, or heat them evenly with oil-absorbing paper; Or put it in a frying container with bran, fry it with slow fire to a specified degree, and take it out to cool. IV. Others 1. Put the product to be processed into boiling water, turn it over for a while and take it out. Take out some seed medicinal materials, put them in cold water, remove the seed coat, and dry them in the sun until the seed coat shrinks and stretches, making it easy to rub. 2. Frosting (deoiling to form frost) Unless otherwise specified, the products to be processed are ground into mud, and most of the grease is removed by slight heating and extrusion. After the oil content meets the requirements, the residue is developed into loose powder that meets the requirements. 3. Take the product to be treated by water flying, put it into a container, add a proper amount of water and grind it into paste, then add water, stir and pour out the suspension. The residue was repeated several times according to the above method, and the suspensions were combined, allowed to stand, precipitated, dried and ground. 4. Germinate the product to be processed, put it in a container, soak it in proper amount of water, take it out, germinate it to a specified degree at appropriate humidity and temperature, and dry it in the sun or at low temperature. 5. Fermentation: take the products to be processed, add the specified auxiliary materials, mix them evenly, make them into a certain shape, place them at appropriate humidity and temperature to make microorganisms grow to a specified degree, and dry them in the sun or at low temperature.