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对蜜炙甘草的几种最常见的炮制方法进行介绍,并对这几种不同炮制方法的炮制品的外观质量及贮藏等方面作了比较、分析。作者认为,蜜炙甘草,用生蜜比炼蜜要好;在炮制甘草过程中增加一定量的米酒,对提高蜜炙甘草的质量有好处。
The most common processing methods for candied licorice were introduced, and the appearance and storage of the processed products of these different processing methods were compared and analyzed. The author believes that candied licorice is better than raw honey for refining honey; adding a certain amount of rice wine during the processing of licorice is good for improving the quality of candied licorice.