The northern schisandra fruit is a traditional Chinese medicinal material with a long history of application and is sold well both at home and abroad. The northern schisandra tastes sour and sweet, and it has a warming effect on the lungs, heart and kidney. It has the effects of concentrating lung, nourishing the kidney, producing fluid, sweating and phlegm. For the treatment of lung deficiency and asthma, dry mouth for thirst, spontaneous sweating, night sweats, injury to win thin, dreams slippery essence, long-term diarrhea and other symptoms. The main production is Liaoning, Jilin, Heilongjiang and Hebei.

First, the collection and processing of Schisandra

1. Raw Wuzizi (dry): Every year from September to October, the fruit of the northern Schisandra is harvested when it is bright red. It is cut from the base of the ear, and the fruit branches and impurities are removed and dried in the sun. During the drying process, it should be frequently turned over to avoid mildew. When it is dry until the handcuffs are elastic and the hands can be restored to their original state, the water content of the fruit is about 12%, which is dry. After drying, store in a dry and ventilated place to prevent mildew and insects; if it is rainy or cloudy, it can be placed indoors at 35 °C for drying. During the baking process, it should be turned over to prevent mold and deterioration. After picking up, pick up the fruit branches and impurities.

2, steamed Schisandra. Put the selected Schisandra chinensis fruit into a can or other container, seal it, put it in a watering pot, steam it, and take it out to dry.

3, wine schisandra. Mix the picked schisandra fruit and rice wine, and when it is finished, put it in a steamer or jar and seal it. Steam to purple red black, remove, and dry. Every 100 kilograms of northern schisandra and 20 kilograms of yellow wine.

4, candied schisandra. First put the honey in the pot, heat to boiling, then pour the selected schisandra chinensis into a hot honey pot, stir fry until it is not sticky, take it out and let it cool. 30 kg of refined honey per 100 kg of Schisandra.

5, vinegar steamed schisandra. Mix the sifted schisandra with vinegar, simmer until the vinegar is finished, place in a steamer or jar, seal, steam to purple-black, remove, and dry. Each 100 kg of Schisandra plus rice vinegar 15 kg.

Second, the specification standards: According to the National Pharmaceutical Administration and the Ministry of Health of the People's Republic of China, the specifications of the medicinal materials are divided into one or two.

The first-class product standard is: dry goods. It is irregularly spherical or elliptical. The surface is purplish red or reddish brown, shrinking, fleshy, soft and moist, with 1-2 seeds of kidney-shaped seeds. The flesh is sour, the seeds have aroma, and the taste is bitter. Dry glutinous grains do not exceed 2%, no stalks, impurities, insects, mildew.

The second-class product standard is: dry goods. It is irregularly spherical or elliptical. The surface is black red, dark red or reddish, shrinking, thinner meat, and there are 1-2 kidney-shaped seeds inside. The flesh is sour, the seeds have aroma, the taste is slightly bitter, the dry granules are no more than 20%, and there are no stalks, impurities, insects and mildew.

Third, storage and maintenance

The safe moisture content of Schisandra chinensis is 13%-15%, so it should be stored in a dry and ventilated place. During the storage process, the water is easy to lose weight, and it is damp and mildewed. Therefore, it should be checked regularly during storage to pay attention to whether there is moisture, mildew, dryness and other changes, and keep the environment clean, dry and ventilated.

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