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我县刘有哲老药工对枳壳的切制有独到之处,现予介绍: 取正品枳壳,去瓤核,放入水池中淘洗(约20分钟)至干净后捞出,置另一池中闷润24小时至软化(经验证明:在淘洗中枳壳子房室所吸收的水分即够使其闷润软化),再将其折叠成类半圆形,整理好放入夹板内(保湿)过夜定型后,顺半圆直径的垂线切成1.5毫米厚的条片,晾干,用武火同麦麸共炒至焦黄色,去麸,即成U型的凤眼枳壳。
Liu Youzhe, my county’s old pharmacist, had a unique point about the cutting of the clam shell. Here is the introduction: Take a genuine clam shell, go to the nucleus of the clam, and pour it into the pool (about 20 minutes) until it is clean and remove it. Set another Moistening in the pool for 24 hours until softening (experience has proved that the moisture absorbed by the clam shell compartment in the panning is sufficient to make it moisturize and soften), and then it is folded into a semicircle and trimmed into the splint (Moisturizing) After overnight setting, cut the semicircle perpendicular to the diameter of 1.5 mm thick strips, air dry, stir together with wheat bran to brown yellow, go bran, Serve U-shaped phoenix eye shell.