How to prepare Polygonum multiflorum?

Polygonum multiflorum tastes a bit astringent, but it can nourish the liver and kidneys, benefit qi and blood, make hair thicker and darker, and also has the effect of relieving constipation. Middle-aged and elderly people who suffer from dizziness and blurred vision, and poor liver and kidney function can all be treated by eating Polygonum multiflorum. It is also suitable for people with premature graying of hair, dizziness due to blood deficiency, and neurasthenia. There are many ways to prepare Polygonum multiflorum, such as making it with black beans, steaming, and making it with wine. The method is simple and you can make it yourself at home.

1. Black bean

(1) Take the slices or pieces of Polygonum multiflorum, mix them with black bean juice, place them in a suitable non-iron container, seal it, and heat it in water or steam until the juice is absorbed or take out the slices or pieces of Polygonum multiflorum. Mix well with black bean juice, place in a suitable container, heat and steam until brown, take out and dry. For every 100kg of Polygonum multiflorum slices (blocks), use 10kg of black beans.

Preparation of black bean juice: Take 10kg of black beans, add appropriate amount of water, cook for about 4 hours, boil about 15kg of juice, add water to the bean dregs and cook for about 3 hours, boil about 10kg of juice, and combine to get about 25kg of black bean juice. (2) Take raw Polygonum multiflorum slices, steam for about 6-8 hours, simmer for 1 night, take out; dry in the sun or bake until 80% dry, mix with black bean juice, and steam for about 24 hours until the juice is absorbed, until it turns black inside, and dry it. For every 100kg of Polygonum multiflorum slices, use 10kg of black beans.

Preparation of black bean juice: Take 10kg of black beans, add water and boil for about 4 hours, boil about 15kg of juice, add water to the dregs and boil for about 3 hours, boil about 10kg of juice, combine to get 25kg of black bean juice (3) Take the Polygonum multiflorum pieces. Place in a non-iron pot, add black beans and appropriate amount of water and cook for 3-4 hours, simmer for 1 night until the outside is black and the inside is brown, take out, remove the bean dregs, dry half in the sun, stir in the remaining liquid, moisten thoroughly, cut into thick slices, and dry. For every 100kg of Polygonum multiflorum, use 10kg of black beans

2. Black bean and rice wine

(1) Pour the He Rui Wu pieces into a basin, mix with black bean juice and rice wine, place in a jar or suitable container, seal it, place in a pot of water, stew until the juice is absorbed, take out and dry it in the sun. For every 100kg of Polygonum multiflorum, use 10kg of black beans and 25kg of rice wine.

Preparation of black bean juice: Take 10kg of black beans, add water and boil for about 4 hours, boil about 15kg of juice, add bean dregs to water and boil for about 3 hours, boil about 10kg of juice, boil about 25kg of juice in total. (2) Take Polygonum multiflorum slices or pieces, mix them with black bean juice, heat them in water, steam for 8 hours, simmer for 8 hours, until the surface is dark brown, take them out and dry them. Then mix with rice wine, steam for 8 hours, take out and dry in the sun. For every 100kg of Polygonum multiflorum slices, use 10kg of black beans and 20kg of rice wine.

How to make black bean juice: Take 10kg of black beans, add appropriate amount of water, boil for about 4 hours, and boil about 15kg of juice.

Add water to the dregs and boil for about 3 hours, boil about 10kg of juice, and combine to get 25kg of bean juice

3. Steaming

(1) Remove impurities from the raw Polygonum multiflorum and separate them into pieces. Soak them for 12-24 hours, wash them, pick them up, split the large ones, sprinkle them with water during the process to moisten them thoroughly, and place them in a steamer. Steam them for 8 hours a day (starting from the time the steam comes up), simmer them overnight, turn them over once the next morning, and steam them again. Repeat this process for 4 days and simmer them for 4 nights until they are moist and black inside and out. take out. Sun-dry until half-dry, cut into thin slices, mix in the original juice obtained during steaming, let it absorb completely, dry, and sieve out the ash. (2) Take the original medicinal materials, wash, boil for 4-6 hours until the center becomes sticky, sun-dry until half-dry, cut off the stem base and tail, repeatedly sun-dry until hard, soak for another 4 hours, add water to cover the medicinal surface, boil for 8 hours, simmer for 1 night, sun-dry until half-dry, steam for another 8 hours, and simmer for 15 hours. Repeat the previous method once more, cut into 9-12mm cubes while still hot, and dry in the sun

4. Prepare Polygonum multiflorum with black beans and ginger , soak in water for 48 hours, cut into 3cm cubes, soak for another 48 hours, boil for 20 minutes, drain the water, add ginger (slice and stick to the bottom of the pot), cook black beans for 4 hours, remove the ginger and black beans, and dry them. For every 10kg of Polygonum multiflorum, use 1kg each of black beans and ginger

5. Black bean and licorice preparation: first put the black beans on the bottom of the pot, add licorice, Polygonum multiflorum and water, and cook over high heat for 12 hours until it turns black and red. Soak for 1-2 days, dry, cut into 3mm thick slices, and dry in the sun. For every 100kg of Polygonum multiflorum, use 12.5kg of black beans and 2kg of licorice

6. Wine

(1) Take slices or pieces of Polygonum multiflorum, mix them with rice wine, soak for 4-6 hours, steam them in a steamer for 6 hours, take them out to let them air dry, then add the juice in the pot and wait until the juice is absorbed. Take them out and steam them again until they turn black. Take them out and dry them in the sun or oven. For every 500g of Polygonum multiflorum, use 60g of rice wine. (2) Soak Polygonum multiflorum in rice wine and water until thoroughly moistened, slice it, and air dry. For every 10kg of Polygonum multiflorum, use 2kg of white wine 7. Prepare Rehmannia glutinosa juice, dilute with water, add He Shuwu to moisten thoroughly, steam for 3-5 hours, and dry; repeat the steaming and cooling 3-5 times and dry in the sun. For every 500g of Polygonum multiflorum, use 60g of processed Rehmannia glutinosa juice 1. Experiments on the effects on physical and chemical properties showed that during the steaming process, the surface color deepened, the contents of total anthraquinone and bound anthraquinone decreased as the steaming time increased, the free anthraquinone began to increase, and began to decrease after 20 hours, resulting in a weakened laxative effect. The phospholipid and sugar content increases with the extension of steaming time, making the tonic effect more prominent. The content of diphenylethylene glycosides decreases with the increase of steaming time. The processing time has a significant impact on free anthraquinone and diphenylethylene glycosides. Too long processing time will cause the loss of both. In comparison, the 32-hour preparation is better.

2. Experiments on the pharmacological effects have shown that raw Polygonum multiflorum has a laxative effect. After being steamed, its laxative effect gradually weakens with time, and the laxative effect is no longer visible after 50 hours of steaming. Processed Polygonum multiflorum has the effects of enhancing immunity and accumulating liver glycogen, while raw Polygonum multiflorum has no such effects. Both raw and processed Polygonum multiflorum have the effect of lowering blood lipids. The raw product and various processed products have been proven to have antibacterial effects in vitro. It has different degrees of inhibitory effect on a variety of pathogenic bacteria. Among them, the anti-Staphylococcus aureus effect of raw Polygonum multiflorum is stronger than that of other processed products. Black bean products have better inhibitory effects on Staphylococcus aureus, while wine-steamed Polygonum multiflorum and Polygonum multiflorum prepared with Rehmannia glutinosa juice have better inhibitory effects on Corynebacterium diphtheriae than raw products and other products.

Toxicity experiments show that processed Polygonum multiflorum is less toxic than raw Polygonum multiflorum, and the product steamed for 20 hours is almost non-toxic.