Market price of Schisandra chinensis

Schisandra chinensis was first listed in the top-grade traditional Chinese medicine of Shennong Materia Medica, which can nourish and strengthen the body. It is a common traditional Chinese medicine, which is divided into Schisandra chinensis and Schisandra chinensis. The quality of Schisandra chinensis is better than that of Schisandra chinensis, and the price is much higher than that of Schisandra chinensis. Let's take a look!

Market price of Schisandra chinensis

1. Schisandra chinensis: the price of Schisandra chinensis is 40 yuan to 45 yuan per kilogram.

2. Schisandra chinensis: the price of Schisandra chinensis ranges from 22 yuan to 25 yuan per kilogram.

Classification of Schisandra chinensis

1. Schisandra chinensis

① first-class: dry goods, irregular spherical or oval, surface purplish red or reddish brown, wrinkled, thick flesh, soft and moist, with kidney-shaped seeds 1 or 2, sour pulp, seeds with aroma, slightly bitter taste, dry shrunken grains not more than 2%, no stem branches, impurities, moth, mildew.

② second-class: dry goods, irregular spherical or oval, black-red, dark red or light red on the surface, wrinkled, thin meat, with 1-2 kidney-shaped seeds, sour pulp, seeds with aroma, slightly bitter taste, dry shrunken grains not more than 20%, no stalking, picking, moth-eating, mildew.

2. Schisandra chinensis: unified goods, dry goods, spherical or oval, brown-red surface, wrinkled, thin meat, containing 1 seed, sour and slightly bitter, dry grains not more than 10%, no branches, impurities, moth, mildew.

Processing method of Schisandra chinensis

1. Schisandra chinensis: sift the dust, remove impurities, steam thoroughly in the steamer, take out and dry.

2. Schisandra chinensis: take the Schisandra chinensis, mix it with yellow rice wine, put it in a jar, seal it, stew it in water, wait for the wine to be absorbed, take it out, and dry it. In addition, there are people who steam with honey and vinegar, the method is the same as that of wine (20 jin of rice wine for every 100 jin of Schisandra chinensis, or 30 jin of honey, or 15 jin of rice vinegar).

3. Stir-fry: stir-fry Fructus Schisandrae with mild heat until puffed up, purplish brown. "Lei Gong gun burning theory": where (Schisandra chinensis) is split into two pieces with a copper knife, steamed with honey, from already to Shen, but soaked in pulp overnight, baked for use.