The frying method is divided into two categories: stir-frying method and stir-frying method with auxiliary materials (solid auxiliary materials). Each category includes several operating methods. Stir-frying methods include stir-frying, browning, and charcoal; stir-frying with auxiliary ingredients includes bran stir-frying, rice stir-frying, soil stir-frying, sand stir-frying, clam powder stir-frying, and talc powder stir-frying.

Generally speaking, slow fire is usually used for stir-frying yellow rice, but medium heat is used for stir-frying walnuts, cockleburs, and hawthorns; medium heat is usually used for stir-frying charcoal; strong fire is usually used for stir-frying charcoal, but medium heat is used for puhuang. When stir-frying with auxiliary ingredients, use medium or strong fire. Among them, stir-fry with sand, use strong fire.

The frying methods are divided into two types: manual frying and machine frying. For machine frying, pan-type medicine frying machines and drum-type medicine frying machines are commonly used.

1. How to operate the stir-frying method: The stir-frying method includes three different heat requirements: stir-frying, stir-frying, and charcoal stir-frying. Stir-frying (including stir-frying) involves cleaning or cutting Put the medicine in a frying container, heat it over slow or medium heat, and stir-fry until the surface of the medicine turns yellow or slightly darker than the original color, or bubbles and bulges, or bursts, and the inherent smell of the medicine is revealed, such as burdock seeds, mustard seeds, king Biliuxing, Zizioren, Sophora japonica, etc. The mustard seeds are stir-fried until they turn yellow, releasing a spicy aroma. Fry Wangbuliuxing until most of it explodes into white flowers. Stir-frying is to put the cleanly selected or cut medicine into a frying container, heat it with strong or medium fire, and stir-fry until the surface of the medicine turns brown or brown, the internal color deepens, and it has a burnt smell, such as hawthorn and gardenia. Seeds, betel nut, etc. Charcoal frying refers to placing the cleanly selected or cut medicines in a frying container, heating them with strong fire or medium heat, and frying until the surface of the medicine is burnt black and the inside is burnt yellow or brown. Charcoal frying requires preservation, and "preservation" means that the medicine can only be partially carbonized after frying with charcoal, let alone ashes. The uncarbonized part should retain the inherent smell of the drug; flowers, leaves, grass, etc. can still clearly identify the original form of the drug after charcoal frying, such as Sophora japonica, chrysanthemum, Schizonepeta, thistle, etc. Stir-fry Puhuang over medium heat until brown. Stir-fry Nepeta over high heat until the surface is dark brown.

2. The purposes of stir-frying are:

1. To enhance the efficacy of seed and fruit drugs, they can be fried yellow to make the peel and seed coat explode, making it easy to decoct effective substances, such as perilla seeds, mustard seeds, cassia seeds, etc.; fried yellowing can kill enzymes and preserve glycosides, including sophora rice, mustard seeds, Burdock, almond, etc.; when stir-fried, grain sprouts, malt, and hawthorn produce a burnt aroma, which can enhance the spleen-strengthening and digestion effects.

2． Reduce toxicity or eliminate side effects. For example, frying cocklebur seeds to yellow reduces toxicity; frying morning glory seeds can alleviate the harsh effects. Raw products such as radish seeds and trichosanthes seeds have a stuffy smell that can easily cause nausea or vomiting. After frying, the smell can be corrected. This disadvantage.

3. Alleviating or changing the properties of some medicines. Some medicines have strong effects. After stir-frying, the properties of the medicines are softened to avoid damaging the righteousness, such as Tinglizi, Yuliren, and Melia azadirachta, etc.; burdock seeds stir-fried to yellow can alleviate the cold and slippery properties; mustard seeds can alleviate the pungent and dispersing properties; some After the medicine is fried, its properties will change to meet clinical needs, such as dried ginger, which is dry, warms the body and dispels cold, restores yang and unblocks the meridians. After being stir-fried into Paojiang, it is warm but not dry, warms the body and dispels cold, warms the menstrual flow and stops bleeding, and has a long-lasting effect. When used raw, radish seeds can increase energy and disperse, and are good at vomiting wind and phlegm; after frying to yellow, the properties will decrease, and they are good at digestion and distension, lowering qi and resolving phlegm. Puhuang has a slippery nature, promotes blood circulation and removes blood stasis, diuresis and relieves stranguria. It has astringent nature after being stir-fried with charcoal and has strong hemostatic power.

4. Enhance or produce hemostatic effect. Some drugs have stronger hemostatic effect after stir-frying with charcoal than raw products, such as cockscomb, sophora japonica, Sanguisorba, Imperata cognac, etc. Some medicines have no hemostatic effect originally, but they will have hemostatic effect after roasting with charcoal. For example, the raw product of Schizonepeta sinensis has a strong pungent powder effect, which has the effect of dispelling wind and relieving the surface. However, after roasting with charcoal, the pungent powder has a very weak effect and has a hemostatic effect. The change in the efficacy of Nepeta is related to the significant decrease in volatile oil content after charcoal frying, and the qualitative changes in the components contained in the oil.

In the stir-frying method, there are various processing specifications for Sophora japonica, Gardenia and Hawthorn. It is advisable to memorize the processing method, frying degree and function characteristics separately. Drugs prepared in multiple specifications are prone to type B problems.

Sophora japonica

The processing specifications of Sophora japonica include Sophora japonica, fried Sophora japonica and Sophora japonica charcoal. To stir-fry sophora japonica, take clean sophora japonica flowers, heat them over medium heat, and stir-fry them until they are dark yellow. Sophora charcoal is to take clean sophora japonica flowers, heat them over medium heat, and stir-fry them until they are burnt brown. Sophora japonica products are good at clearing the liver and purging fire, clearing away heat and cooling blood. Fried Sophora japonica has mild bitter and cold properties, its heat-clearing and blood-clearing effect is weaker than that of the raw product, and its hemostatic effect is weaker than Sophora charcoal but stronger than the raw product. It is used for bleeding patients with weak spleen and stomach. Sophora charcoal has a very weak effect in clearing away heat and cooling blood. It has astringent properties and is superior in stopping bleeding.

Processing studies show that there is no significant difference in the rutin content of fried Sophora japonica flower and the raw product, while the rutin content of Sophora japonica rice is significantly lower than that of the raw product. The quercetin content after roasting Sophora japonica with charcoal is more than ?0 times that of the raw product. The change in tannin content is closely related to the heating temperature. When heated within 170°C, the tannin quality increases rapidly by several times; when heated above 190°C, the tannin content begins to decrease. Pharmacological studies show that Sophora charcoal can enhance the hemostatic effect, compared with raw products. There is a significant difference.

Hawthorn

There are hawthorn, fried hawthorn, burnt hawthorn and hawthorn charcoal. To fry hawthorn, take clean hawthorn, heat it over medium heat, and fry until the color deepens. Burnt hawthorn is stir-fried over medium heat until the outside is brown and the inside is brown. Hawthorn charcoal is stir-fried over high fire until the surface is burnt black and the interior is burnt brown. Raw hawthorn is good at activating blood circulation and removing blood stasis, and is often used for blood stasis, amenorrhea, postpartum stasis, tingling in the heart and belly, hernia pain, as well as hyperlipidemia, hypertension, and coronary heart disease. The sour taste of fried hawthorn is reduced, which can alleviate the irritation to the stomach and is good at eliminating accumulated food. Burnt hawthorn not only weakens the sourness, but also enhances the bitterness, which is good for digestion and diarrhea. Hawthorn charcoal has astringent properties and has the effects of stopping bleeding and diarrhea.

Gardenia

There are gardenia, fried gardenia and gardenia charcoal. To stir-fry gardenia, take the broken pieces of gardenia and stir-fry them over slow fire until they turn dark yellow. Burnt gardenia is heated over medium heat and stir-fried until brown. Gardenia charcoal is heated with strong fire and stir-fried until dark brown. Gardenia jasminoides is good at purging fire and promoting dampness, cooling blood and detoxifying. Moreover, it is very bitter and cold in nature, which easily damages the Qi and is irritating to the stomach. This disadvantage can be eliminated by frying. Fried gardenia and burnt gardenia have similar functions, both have the effect of clearing away heat and relieving troubles. However, fried gardenia is slightly more bitter and cold than burnt gardenia. Generally, fried gardenia can be used for those with severe heat, and burnt gardenia can be used for those with weak spleen and stomach. Gardenia charcoal is good at cooling blood and stopping bleeding.