The processing of Angelica sinensis

Angelica sinensis has a wide range of pharmacological effects and is a very commonly used traditional Chinese medicine. Therefore, different slices are often made in application. The common prepared slices are "Radix angelicae Sinensis", "Angelica sinensis", "Angelica sinensis tail", "fried Angelica sinensis", "Angelica charcoal", "oil fried Angelica sinensis", "wine fried Angelica sinensis" and so on. It is described as follows.

(1) Radix angelicae Sinensis: take the original medicinal materials of Angelica sinensis, remove impurities, wash, moisten thoroughly, cut into thin slices, dry in the shade or dry at low temperature.

(2) Angelica sinensis: rinse Angelica sinensis with water, soak thoroughly, cut into vertical slices, flatten and dry. Traditional Chinese medicine believes that it is necessary to return to the body, nourish the blood and defend.

(3) Angelica sinensis tail: processing Angelica sinensis tail without infiltration, directly cut into slices and dried in the sun.

(4) stir-fried Angelica sinensis: take the prepared slices of Angelica sinensis as raw materials, stir-fry them until yellowish and let them cool. Pay attention to the heat.

(5) Angelica charcoal: the method is basically similar to stir-frying Angelica sinensis, whichever is black, sprinkle a little fresh water out of the pot and spread out to cool. Angelica charcoal is often used to stop bleeding.

(6) stir-fried Angelica sinensis: mix the pieces of Angelica sinensis with sesame oil, stir-fry over low heat and put them in the pot and set aside. 0.5 kg of sesame oil is needed for every 5 kg of angelica.

(7) stir-fried Angelica sinensis with wine: take the pieces of Angelica sinensis, mix well with a certain amount of yellow rice wine, slightly stuffy, wait for the wine to be absorbed, stir-fry until dark yellow in the pan, take out and cool, store properly. Angelica uses 30 kilograms of yellow rice wine every 100 kilograms.