Chinese herbal medicine origin processing technology

After the harvest of Chinese herbal medicines, with the exception of a few species for fresh use, most medicinal herbs must undergo preliminary processing at the place of production, otherwise it will seriously affect the quality of medicinal herbs. There are many kinds of Chinese herbal medicines and their processing methods are quite different. However, in combination, their processing procedures mainly include: washing → cleaning and selection → peeling → dressing → steaming, boiling, hot → dipping → sulfur-smearing → sweating → drying. Due to different varieties of herbs, the above procedure is not required for each medicinal material.
1. Trim. Remove weeds, silt, and non-human drugs. According to the requirements of different species, some need to scrape off the skin, such as white peony; some should be cut off rough skin, such as Phellodendron; some to remove the reed, fibrous roots and residual foliage, and then size classification, such as Achyranthes, Aoki Fragrant, red sage root, white peony root, radix sinensis, radix lucidum, polygonum cuspidatum, etc.;
2. Steamed, boiled, hot. Some medicinal materials containing starch or sugar and mucilage are not easy to dry, and some also contain enzymes that decompose and transform certain components of the enzymes themselves. If they are treated with heat to deactivate enzymes, they can maintain their properties without deterioration. There are also some herbs used to cook through the cooking method, such as Huang Jing, Lily, Gastrodia, Angelica, Xuan papaya, white peony, purslane and so on. Herbs that contain a lot of water, such as a hundred herbs, an asparagus and an alfalfa, are soaked in boiling water for a while after harvesting. They are not only easy to dry and easy to peel, but also increase the transparency of herbs.
When cooking or scalding, you should pay attention to the heat, water temperature, and processing time.
Freshly cooked, the excessive steaming will make the herbs soft and rotten, detrimental to quality. In addition, mulberry, Chinese medicinal materials such as Gall, can kill the internal eggs and aphids after cooking, in order to maintain the medicinal properties.
3. Cut it out. - 'Some root medicinal herbs, such as Salvia miltiorrhiza, Radix Paeoniae Alba, Peucedanum chinense, Achyranthes bidentata, shoot: 1:, Polygonum cuspidatum, Phytolacca, Pueraria, Fuxi, Scrophulariaceae, etc., should be freshly cut into pieces, pieces or segments. Drying: Dry; Fruits that are not easy to dry, such as papaya, lime, bergamot, etc., should be cut open before drying: dry; bark herbs such as Eucommia, honokieu, cinnamon should also be taken After the fresh cut into pieces or pieces, or rolled into a tube, then again: dry.
4. dry. The purpose of drying is to facilitate long-term storage. When dry processing, the appearance, odor, and active ingredient content of the crude drug should be maintained as much as possible.
(1) Drying: Use sunlight and outdoor flowing air to dry herbs: Drying method is generally applicable to herbs that do not require certain colors and do not contain essential oils, such as wolfberry, burdock, scutellaria, cassia and danpi, Eucommia and so on. Sun drying method is simple, but different herbs methods are also different. Such as the whole grass, leaves, flowers herbs, easy to break after the sun, should be slightly back to the bundle after the dress; some with oily, sugary herbs and fading metamorphic mosaic herbs such as basil, broken Blood flow, mint, chrysanthemum, etc., should not be exposed to the sun, otherwise it will cause oil, pantothenic or fading metamorphism. It can be used for drying. When drying, it is usually used to spread medicinal herbs on mats. Pay attention to the protection against rain and dew. To prevent the wind from blowing, and often flip, promote its early drying.
(2) Drying: Using baking oven or fire pit low-temperature baking, make the medicine dry. During drying, the temperature should be strictly controlled. When the temperature is low, it is difficult to dry. If the temperature is too high, the quality is affected. For example, if the temperature of the roasted rhubarb does not exceed 60 cC, the temperature is too high, then the body blisters are dark and the quality is reduced; when the flowers and herbs are dried, The temperature should not be too high, such as the temperature of baked silver is controlled at 38-42t. At present, domestic and foreign countries have begun to use infrared high-temperature hygroscopic drying technology for the processing of raw herbs, with high efficiency, low energy consumption, and good quality.
(3) Dry: bright color leaves, flowers, grass and herbs containing aromatic and volatile substances, such as musk, mint, spearmint, coltsfoot flowers, rose flowers, roses, safflower, silk flowers After sun exposure, the green leaves will turn yellow, the petals will be broken and discolored, the aromatic odor will be lost, the active ingredients will be volatilized, and the efficacy will be reduced. Therefore, it is necessary to set it in a cool, ventilated place to dry. In order to make full use of space, scaffolds can be erected in the shed or in the interior, or beams can be nailed to the vertical columns to spread the fresh products in the containers and then to store them in layers. It is advisable to install exhaust fans to speed up the drying of the plants.

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