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1.将原药材除去杂质及残留的毛刺,急水洗去附在“金樱子”表面的尘土(指药材在原产地纵切成两瓣者),然后放在蒸笼内。蒸笼长宽各为1.10米,高0.30米,共为6层,蒸5—8分钟(蒸气压力表在1.5—2公斤) 2.将蒸过的“金樱子”趁热出笼,速放入通用粉碎机内,粉碎机的转速为2900转/分。从送料口直接倒入,出料口不加筛,“金樱子”经过微蒸后,外皮较软,内核硬,经过粉碎机的锤片特快速锤打后,外皮不易破碎,锤下来的“金樱子”皮核毛易分离。
1. Remove contaminants and residual burrs from the original medicinal materials, and wash away the dust attached to the surface of Rosa laevigata (water), and then place them in a steamer. Steamer length and breadth are 1.10 meters each, 0.30 meters high, a total of 6 layers, steam for 5-8 minutes (steam pressure gauge in 1.5-2 kg) 2. The steamed “Kinkoko” hot out of the cage, speed into the In a general-purpose grinder, the speed of the grinder is 2900 rpm. Pour directly from the feeding port and the discharge port is not screened. After steaming, the “Kanako” is softened and the core is hard. After being quickly hammered by the hammer of the pulverizer, the outer skin is not easily broken and it is hammered down. “King cherry” skin nucleus easy to separate.