How to distinguish between raw and processed Polygonum multiflorum

Everyone knows that Polygonum multiflorum is a medicinal material with complete functions and is a very good choice in terms of health preservation. Many mothers like to add Polygonum multiflorum to the chicken soup, which makes it more nutritious and can help us strengthen our body. As we all know, raw Polygonum multiflorum is poisonous. Processed Polygonum multiflorum is the one we use directly as medicine. So do you know how to distinguish between raw Polygonum multiflorum and processed Polygonum multiflorum? Let me explain it in detail below.

Polygonum multiflorum is the same as Shouwu. Raw Shouwu is poisonous and has a brown color. Processed Shouwu is used as medicine after being processed and is black in color. Processed Shouwu is generally used as medicine and raw Shouwu is only used in special circumstances. It should not be used indiscriminately and will cause poisoning if used improperly.

【Preparation method】

1. Purify and remove impurities (Pharmacopoeia 85).

2. Cut and remove impurities, wash, soak, moisten thoroughly, cut into thick slices or blocks, and dry (Pharmacopoeia 85).

3. Roasting

Prepared Polygonum multiflorum

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 method of black bean juice: Take 10kg of black beans, add appropriate amount of water, cook for about 4 hours, and boil about 15kg of juice. Add water to the bean dregs and cook for about 3 hours, and the juice is about 10kg. Combine them to get about 25kg of black bean juice.

(2) Steam the raw Polygonum multiflorum slices for about 6-8 hours, simmer overnight, remove from the oven, 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 the inside turns black, and then dry in the oven. For every 100kg of Polygonum multiflorum slices, use 10kg of black beans.

Black bean juice preparation method: 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, and 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

Now do you know how to identify Polygonum multiflorum? And everyone knows the recipe. These are all very useful. Because if you can't distinguish Polygonum multiflorum, you may buy raw Polygonum multiflorum, which will cause poisoning after eating. So everyone must be careful, especially mothers who want to use Polygonum multiflorum to make soup, they must learn to distinguish it.