First, clean the system to remove impurities (Pharmacopoeia 85).
Second, cut off impurities, wash, microbubble, fully wet, cut into thick pieces or blocks, and dry (Pharmacopoeia 85).
Third, baking.
Radix polygoni multiflori preparata
1. Black bean system
(1) Slice or block Polygonum multiflorum Thunb, mix it with black bean juice, put it in a suitable colored container, seal it, add water, heat it or steam it until the juice is completely absorbed, or slice or block Polygonum multiflorum Thunb. Mix well with black bean juice, put in a suitable container, steam until brown, take out and dry. Each piece of Polygonum multiflorum Thunb (block) 100 kg, black beans 100kg.
The production method of black bean juice is to take black beans 10kg, add appropriate amount of water, and cook for about 4 hours, and add water to bean dregs for about 3 hours, and cook for about 10kg, and combine to obtain black bean juice of about 25kg (Pharmacopoeia 85).
(2) Take raw Polygonum multiflorum slices, steam them for about 6-8 hours, stew them for 1 night, and take them out; Dry or bake until 80% dry, mix well with black bean juice, steam for about 24 hours after the juice is completely absorbed, and dry. Polygonum multiflorum Thunb 100 kg, black beans 100kg.
The production method of black bean juice is to take black beans 10 kg, add water for about 4 hours, boil the juice for about 15 kg, add water for about 3 hours to boil the bean dregs, boil the juice for about 10 kg, and get 25 kg of black bean juice (Hunan).
(3) Take Polygonum multiflorum Thunb. Put in a colored pot, add black beans and appropriate amount of water, cook for 3-4 hours, stew 1 night until the outside is black and the inside is brown, take out, remove bean dregs, semi-dry, mix the remaining liquid, fully moisten, cut into thick slices, and air dry. Polygonum multiflorum Thunb 100 kg, black bean 100kg (Anhui).
2. Black beans and yellow rice wine
(1) Take Polygonum Multiflori Radix, pour it into a basin, mix it with black bean juice and yellow wine, put it in a pot or a suitable container, seal it, sit in a water pot, stew it in water until the juice is completely absorbed, and take it out to dry. Polygonum multiflorum Thunb 100kg, black beans 10kg, and yellow rice wine 25kg.
Black bean juice is prepared by taking black beans 10kg, adding water for about 4 hours, boiling the juice for about 15kg, adding water to bean dregs for about 3 hours, boiling the juice for about 10kg, and boiling the juice twice for about 25kg (Pharmacopoeia 63).
(2) Take slices or blocks of Polygonum multiflorum Thunb, mix them with black bean juice, put them in water, heat them, steam them for 8 hours, then stew them for 8 hours, and take them out to dry when the surface is dark brown. Then mix well with yellow wine, steam for 8 hours, take out and dry. Polygonum multiflorum slice 100kg, black bean 10kg, and 20kg of yellow rice wine.
The production method of black bean juice is to take black beans 10kg, add appropriate amount of water, and cook the juice for about 4 hours 15kg.
The bean dregs were boiled in water for about 3 hours, and the juice was about 10kg, and 25kg of bean juice was obtained (Inner Mongolia).
steam
(1) remove impurities from raw Polygonum multiflorum Thunb, classify, soak for 12-24 hours, clean, take out, split Polygonum multiflorum Thunb, drench thoroughly in the middle, fully moisten, put in a steamer, steam for 8 hours every day (after steaming), stew for one night, and turn Rosty Yi upside down 1 time, then steam. Take it out. Sun-dried to semi-dry, sliced, mixed with the original juice obtained during steaming, dried and screened to remove dust (Shanghai).
(2) Take the raw materials, clean them, boil them for 4-6 hours until they become sticky at the center, dry them in the sun, cut off the stem base and tail tip, dry them repeatedly until they become hard, soak them for 4 hours, add water to the medicinal surface, boil them for 8 hours, stew them for 1 night, dry them in half, steam them for 8 hours, and stew them for 15 hours. Then operate 1 time as before, cut a 9- 12mm cube while it is hot, and dry it in the sun (Zhejiang).
4. Black beans and ginger are used to prepare Polygonum multiflorum Thunb. Soak in water for 48 hours, cut into 3cm cubes, soak for 48 hours, boil for 20 minutes, dehydrate, add ginger (sliced at the bottom of the pot), boil with black beans for 4 hours, take out, add ginger and black beans, and dry. Polygonum multiflorum Thunb 10kg, black bean and ginger 1kg (comprehensive).
5. Black beans and licorice. Put black beans into the bottom of the pot, add licorice, Polygonum Multiflori Radix and water, cook with strong fire for 12 hours, moisten for 1-2 days, air dry, cut into 3mm thick slices, and air dry. Polygonum multiflorum 100kg, black beans 12.5kg, and licorice 2kg (integrated).
Step 6 make wine
(1) Slice or block Polygonum Multiflori Radix, mix with yellow wine, moisten for 4-6 hours, steam in a steamer for 6 hours, take out and dry slightly, then add the juice into the pot, take it out after the juice is exhausted, steam it again, and take it out to dry or dry. Every 500g song, 60g yellow wine (Heilongjiang) is used.
(2) Take Polygonum multiflorum Thunb, add wine and water, mix well, slice and dry. Each Polygonum multiflorum Thunb 10kg, 2kg of white wine (Liaoning).
7. Prepare Rehmannia glutinosa juice, dilute with water, moisten with Polygonum Multiflori Radix, steam for 3-5 hours, and dry; Repeatedly cooking, cooling for 3-5 times, and drying in the sun. 500g of Polygonum Multiflori Radix and 60g of Radix Rehmanniae Preparata juice (integrated).