Self-prepared roasted Astragalus

Astragalus is a traditional Chinese medicinal material that has great benefits for the human body. Its main functions are to strengthen the body, replenish the vital energy, and in short, to provide the human body with sufficient vitality and ensure the health of the body. Astragalus can be regarded as a good tonic for women with weak qi and blood. Many women who suffer from illness often use Astragalus to nourish their bodies. So, how to make your own roasted Astragalus?

How to make roasted Astragalus

(1) Take raw Astragalus slices.

(2) Refining honey. Put the honey in a pot, heat it until it boils slowly, then use low heat to keep it boiling, remove the foam and wax floating on the surface, and then use sugar or gauze to filter out impurities such as dead bees; for thick honey, add boiling water to dilute it, filter it and continue refining. Generally, it is used to form turtle eye bubbles. When tested by hand, the viscosity is slightly stronger than that of cow honey, the color is slightly darker, the temperature is 105t, and the specific gravity is 1.30.

(3) Take refined honey, dilute it with an appropriate amount of boiling water, pour it into the Astragalus slices, mix well, and let it soak for 4-6 hours (to allow the honey to be absorbed).

(4) Place the Astragalus slices in a wok and stir-fry over low heat, turning the slices frequently until: ① the color is dark yellow and even, with slight burnt spots and a glossy appearance; ② the slices are no longer sticky, and the feel changes from heavy to light during stir-frying; ③ after the slices are removed from the wok and allowed to cool, they can be turned over by hand with a slight rustling sound. The lumps are loose and will fall apart with gentle rubbing, and there is no adhesion between the pieces.

(5) Remove from heat and let cool. For every 100 pieces of Astragalus, use 25kg of refined honey.

The traditional method of processing Astragalus is mainly roasting with honey, which is to slice the raw Astragalus and stir-fry it with honey. The processing is relatively rough and labor-intensive. Some literature suggests that roasting Astragalus membranaceus with honey using the CY-electric medicine frying machine can reduce labor intensity. There are also documents that believe that electrically-roasted honey-roasted Astragalus is particularly good, and a comparison is made between the finished products obtained by three different roasting methods (baking, stir-frying, and steaming first and then stir-frying). The results show that the astragalus prepared by the baking method is of good quality, bright color, and is not easy to absorb moisture during storage, which can extend the shelf life and is not prone to insects or mold; the stir-fried product absorbs moisture and becomes moist after being spread out for 20 hours, becomes sticky, and easily becomes rancid after being stored for a long time; the product obtained by steaming first and then stir-frying is inferior in quality to the baked product. Therefore, it is believed that the baking method is the best among the three methods. Regarding the processing time and temperature, some studies have shown that there is no significant difference in the pharmacological effects of baking at 70V or 80C for 2 hours compared with traditional honey-roasted Astragalus. I quote: Other literature suggests that when the amount of honey is 30%, the temperature is 10012, and the baking time is 30 minutes, the content of astragaloside I in the finished product is three times that of raw Astragalus. Therefore, the author proposes that this is the optimal processing condition.