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  • Title: [Study on the history of the processing of flos sophorae].
    Author: Li RR, Yuan ST.
    Journal: Zhongguo Zhong Yao Za Zhi; 2004 Nov; 29(11):1094-8. PubMed ID: 15656148.
    Abstract:
    By collecting and analyzing the information of the processing of Flos Sophorae in ancient and recent literatures, we discovered that such methods as steaming, boiling, stir-frying and baking had been used before Qing Dynasty. There were more than 10 kinds of different decoction pieces due to different subsidiary agents and distinction of processing degree. In modern times, besides stir-frying with vinegar used in Jilin, stir-flying with honey used in Henan and Shandong, being crude, yellowing by stir-frying and carbonizing by stir-frying are used in other places. This research has provided useful information for the modern processing study by summarizing the previous experiences earnestly.
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