Preparation method of complex-formula turmeric pill capable of extending the preservation period for turmeric pill and providing a doubled health-care function
Disclosed is a preparation method of complex-formula turmeric pill, which includes the following steps: preparing green plum and turmeric to be processed and cleaning the same with clean water performing a water steaming procedure on the cleaned green plum for 20 to 50 minutes, wherein the water steaming temperature is controlled at 90 DEG C to 120 DEG C a seed removing step for using a rolling machine to separate the flesh from the green plum seed, wherein the rolling machine has at least one horizontal roller provided with a plurality of holes to take down the flesh a pulp formation step for cooking the deseeded green plum flesh for at least 20 hours on a small flame so as to concentrate the plum flesh to be plum pulp, and then keeping the temperature of the plum pulp between 50 DEG C and 100 DEG C grinding the cleaned turmeric to be turmeric powder and adding the plum pulp with a retaining temperature of 55 DEG C to 80 DEG C into the turmeric powder for being uniformly mixed and kneaded to form complex-formula turmeric pills, wherein the weight of the green plum pulp to the turmeric powder is 10:3.一種複合配方薑黃丸之製備方法,其包含下列步驟:準備待加工之青梅及薑黃,並以清水清潔;水蒸程序:將清潔過之青梅進行20至50分鐘之水蒸程序,其中水蒸溫度控制在90℃至120℃;去籽步驟:利用一滾動機將青梅籽與果肉分離,該滾動機上具有至少一水平滾筒,其上設有用以將果肉取下之複數孔目;成泥步驟:將已經去籽的青梅果肉以文火熬煮至少20小時,使青梅果肉濃縮形成泥狀,並維持該青梅果泥之溫度於50℃至100℃之間;將清潔後之薑黃研磨而形成薑黃粉;及所獲得之青梅果泥尚有餘溫為55℃至80℃,將該青梅果泥加入該薑黃粉中,經過均勻攪拌揉製而形成複合配方薑黃丸,其中青梅果泥和薑黃的重量比為10:3。S1~S6‧‧‧步驟
