为了增强白扁豆的健脾止泻作用,常炮制后入药。传统方法多用清炒法炒至表面微黄、略有焦斑为度,有香气。该法所得炒扁豆外表火色不均匀,有焦黑斑点,并且不易炒熟、多有豆腥气味,影响了炮制品质量。我院炮制室对清炒扁豆的工艺进行改进,采用浸润砂炒法,取得满意效果,简介如下。 In order to enhance the role of spleen and diarrhea in white lentils, they are often concocted and used as medicine. The traditional method uses the frying method to fry the surface slightly yellow, slightly has the focal spot as the degree, has the fragrance. The fried lentils produced by the method have uneven appearance of fire, have spots of charred black, and are not easy to fry, have more odor of soybean meal, and affect the quality of processed products. Our hospital concoction room improved the process of frying lentils and used infiltration sand frying method to achieve satisfactory results.