The osmanthus is processed by the ear glands and skin gland secretions of the amphibians and reptiles, and is a traditional Chinese medicine. Bioactive substances such as steroids and alkaloids contained in wolfberry crisp are widely used for their functions such as detoxification, analgesia, recuperation, and anti-tumor. First, the collection of crisp cakes. The summer and autumn seasons, especially June and July, are the best time to collect rusks. They will wash or tamed the green and adult quail to wash the soil, dry the water, feed garlic, chili and other hot and spicy food, or use a wooden stick to light Knock its head, stimulate it to secrete more serum, and then use a metal clip or bamboo clip, horn scraper to squeeze, scrape the ears near the ears on both sides of the large calluses (ear ear glands) and the size of the back of the back grain (skin gland) Get a slurry and place it in a non-ferrous container. When scraping, the intensity of the technique should be moderate. If the force is too small, the scraping is not enough. If the force is too great, the blood or skin debris is mixed and the quality is poor. If impurities are mixed, remove them with stainless steel tweezers. During the whole process of collection, the following two points should be noted: First, the slurry cannot contact the ironware, otherwise the iron oxide will contaminate the osmanthus and make it discolored, affecting its medicinal value and taking effect; second, special care should be taken when scraping the slurry, and it must not be allowed to Splash into the eye, otherwise it will cause eye poisoning and redness. If the slurry accidentally enters the eye, it should immediately be cleaned and detoxified with Lithospermum juice and then rinsed with water. Second, the processing of osmanthus is dry. First, the pure slurry obtained is passed through a 100-120 mesh copper sieve or a nylon mesh to remove impurities, and the mixture is further uniformly mixed. The filtrate is then poured into a prepared model container and dried to form a crisp cake or cake, or evenly coated. Dry on a flat glass to a crisp. If the environment is dark and humid, it should be dried at a temperature of about 60°C, otherwise the fermentation will be degraded and scrapped. Third, quality inspection. The osmanthus finished product is light yellow and gradually becomes purple to brownish black. The surface is smooth and slightly glossy, translucent. The crisp cakes and pieces are crisp and hard to break, while the crispy cakes are brittle and brittle, and their sections are brownish red. The chewy sweet taste is slightly sweet, but it has a spicy sensation and its powder smells sneezing. With the surface of purple, shiny cross-section, translucent, sticky water is raised milky foam as top grade. The market often contains adulterants, starch, egg essence or bone glue components of adulterated osmanthus, should pay attention to identification, the method is as follows: 1, crushed osmanthus, the color of the section is the top grade; if mixed with blood or skin debris is presented Purple black "stuffed" person, the quality is poor. 2. The osmanthus sample is placed on a non-ferrous metal plate or on tin foil, heated and melted into an oily form, and the flue gas odor is a pure product; if only the appearance is bright, but it is foamed and dissolved, and the smelly smell is strong, It is an adulterated product that contains impurities such as bone glue or rayon. 3, the glutinous fresh section or its pure surface of sticky water, white foam riser for the good, and slowly thrown light white pulp must be adulterated.
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