TABLE 4.

The modern processing method of CR.

Processing method	Processing steps	Ref
Vinegar stir-fry	(1) Take the CR, add rice vinegar and mix them thoroughly, put them in a frying container, fry them to the prescribed degree, take them out and cool them. 20 kg rice vinegar for each 100 kg of CR.	Chinese Pharmacopoeia (2020 edition) Beijing
	(2) Take the original medicinal materials, remove hair and impurities, broken into pieces, add rice vinegar and mix well, moist for 1–2 h, until the rice vinegar is absorbed, put in a hot pot, stir-fry with gentle fire until the surface brown, take out, cool. 20 kg rice vinegar for each 100 kg of CR.
Wine stir-fry	Mix the pieces or grains with rice wine until the rice wine is absorbed. Put them in a pot and fry them over a gentle heat of 110–120°C until they are scorched. Remove and cool. Each 100 kg of CR with grains or tablets, with 20 kg of rice wine.	Shandong
Fry charcoal	The pure CR with grain or pieces in a hot pot, big fire 180–220°C fry until the surface of the coke black, internal coke brown, spray a little water, put out the spark, take out, in time to air, cool thoroughly.	Shandong
Wine vinegar Stir-fry	Put the clean CR in the pot, add liquor and vinegar mixed solution, mix well, absorb. Stir-fry gently until the sections are brown to reddish brown, not scorched. Remove, let cool, sieve to remove crumbs, ready.	Yunnan
Wine vinegar salt honey Stir-fry	(1) Put the pure CR in a pot, add the liquor, vinegar, salt and the mixed water solution of refining honey, mix well, absorb, fry with gentle heat until the section is brown and not burnt. Remove, let cool, sieve to remove crumbs, ready. 40 g white wine, 100 g vinegar, 10 g salt and 20 g refined honey were used for every 1,000 g CR	Yunnan
	(2)Take clean CR, add rice vinegar, brown sugar, yellow rice wine, salt (brown sugar, salt dissolved in vinegar and yellow rice wine), mix well, absorb. Cook gently until brown. For every 100 kg of CR, use 100 kg of rice vinegar, 3 kg of brown sugar, 5 kg of yellow rice wine and 10 kg of salt.	Ningxia
	(3) Add vinegar, wine, salt water, brown sugar water mixture and appropriate amount of water to 2–3 cm of the medicine surface, cook for 8–10 h, braise overnight, cook again the next day until the medicine juice is absorbed, take out and dry. For each 100 kg piece of CR, use 20 kg vinegar, 2.5 kg salt, 5 kg brown sugar and 10 kg wine.	Hubei
Wine salt Stir-fry	Put the incense in a pot, add the water solution of salt and vinegar, mix well, and absorb. Stir fry gently until the sections are brown and not scorched. Remove, let cool, sieve to remove crumbs, ready. Use 100 g vinegar and 20 g salt for every 1,000 g CR.	Yunnan