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用鲜姜汁炮制的半夏,成品外观洁白,芳香扑鼻、经久浓烈,色泽不变,且不易生虫,便于贮藏保管。但如用生姜切片煎汁炮制半夏,成品则无芳香气味,夏天炮制易腐发臭,饮片颜色如贮藏很久的陈货。因为生姜经过火煮成为熟姜汁,与生半夏和生水共腌,生熟相混,经7～8天腌浸时,在相应的温度作用下,会产生不同程度的化学变化。用鲜姜汁炮制则不同,都是生的,特别是保特了生姜的芳香成分不致挥发,因而不致发生变异。白矾粉助姜汁以防腐,使半夏体质紧缩,切制时片型光滑,不会松散脱粉。
The Pinellia tuber processed with fresh ginger juice has a white appearance, aromatic nose, strong persistence, and constant color. It is not easy for insects to be stored and stored. However, if ginger slices are used to cook Pinellia ternata, the finished product has no aromatic odor. In the summer, perishable and perishable smells are produced. The color of the cut pieces is stored for a long time. Because ginger is boiled and cooked into ginger juice, co-sanitized with raw Pinellia sinensis and raw water, and mixed with raw and cooked food. After pickling for 7-8 days, under the effect of the corresponding temperature, different degrees of chemical changes will occur. The use of fresh ginger is different, are born, in particular, Paul’s aromatic ingredients do not volatilize, and therefore will not mutate. White wolfberry powder to help ginger juice to prevent corrosion, so that Pinellia physical contraction, when the cut piece smooth, will not be loose powder.