Lily decoction has antitussive effect on cough caused by ammonia water in mice, and lung perfusion in mice can increase the flow rate, which can resist toad asthma caused by histamine, moisten the lungs and relieve cough, clear the heart and soothe the nerves. Treating lung for a long time, coughing and vomiting blood; After the fever has gone down, the residual heat comes clear, which makes me feel bored and surprised, and my mind is in a trance; Berberi edema. Moistening lung and relieving cough: it is used for cough and hemoptysis caused by lung dryness or yin deficiency, and is often used with Fritillaria cirrhosa. Clearing the heart and calming the nerves: used for patients with unclear residual heat, insomnia and trance after fever. Often used with Rehmannia glutinosa.
Material selection and cleaning. Select a Baihe raw material with a single weight above 150g, which is full, fresh, non-discoloring, moth-eaten, non-damaged and excellent in quality. Wash off the sediment and impurities on the surface of the bulb with clean water.
Peel and protect color. First, remove the withered scales and stem chassis around the lily, then peel off the scales, classify them according to their size, and then put them into the color protection solution in time to prevent the scales from browning in the sun.
The blanching and enzyme inactivation are generally carried out in an inclined stainless steel open pot, and the amount of water added is four times that of the fish scales, so it is not advisable to add too much lily fish scales, otherwise the blanching will be uneven. Boil the water in the pot with big steam first, then put the fish scales in and mix well. When the water in the pot boils for the second time, remove the scales immediately, subject to the fact that it is not rotten at first. The operation of blanching enzyme should be mastered well. If the blanching temperature and time are not reached, the fish scales will be oxidized and turn brown during drying. If you burn too much, the fish scales will be boiled. After drying, the fish scales will be easily broken or formed, and the color will be deepened.
Rinse with cold water. Rinse the scalded fish scales with running cold water immediately until they get cold, then take them out and drain them.
Hot air drying. Pour the drained fish scales into the baking tray, spread them evenly, put them on the baking tray car, and push them into the drying device for hot air circulation drying. The temperature is controlled at 60 ~ 70℃, and the scale is rotated every hour 1 time, and dried until the water content of the scale is about 10%, and the scale becomes brittle by hand.