药物蜜炙已有很久的历史,汉代张仲景《伤寒杂病论》就有记载。药物蜜炙能起到甘缓益元、解毒、增效、矫味等作用。传统的蜜炙方法是在锅内进行加工,用先拌蜜后炒药或先炒药后加蜜的炮制方法。该法操作繁琐、费时、劳动强度大,而且加工出来的成品含水量高,在贮藏中容易生霉而变质。笔者通过多年的实践,对原来之蜜炙方法进行了工艺改进。现介绍如下。 The drug candied fruit has a long history. Zhang Zhongjing in the Han Dynasty recorded the “Treatise on Febrile and Miscellaneous Diseases.” Drug candied fruit can play a role in slowing down the benefits, detoxification, synergies, and flavoring. The traditional method of candied fruit is to process it in a pot and use a concoction method that first mixes the honey with the post-fried medicine or the pre-fried medicine with honey. This method is cumbersome, time consuming, labor intensive, and the finished product has a high moisture content and is susceptible to mildew and deterioration during storage. Through many years of practice, the author carried out a process improvement of the original candied fruit method. The introduction is as follows.