Polygonum multiflorum, also known as Shouwu, is a perennial twisted vine. Its root surface is red-brown or reddish-brown, and the cut surface is red-brown and brown. It is called cooked Shouwu after concocting. It has the functions of tonifying liver and kidney, reconcile the blood, and concise essence. The powder is an advanced tonic product. Fresh Shouwu, can run dry purge, dry stems on the ground after the night called Rattan or Shouwu rattan, there is the effect of Yangxin. 1, collection. Harvesting should be carried out when the leaves of autumn and winter wither, and excavate roots, remove sediment and fibrous roots, large can be cut open, dried or dried. Drying temperature should be controlled at about 40 °C, bake 5-6 days, turn and bake for 1-3 days, remove the resurgence, and then baked until the dry heart. Finished products require reddish brown or reddish-brown, dry, non-burning, no hollow, no roots, no mold and mildew, to a large, solid and heavy, powdered feet for the top grade. When collecting vines at night, remove twigs and leaves, cut into 60-70 cm long, dry, and tie them into small pieces. The diameter of the strip should be more than 1 cm, the surface should be purple-brown, and the section should be purple-red, with no blight, no mildew and spoilage. 2, processing methods. 10 kg of raw Shouwu tablets, 1 kilogram of black beans, 2.5 kilograms of rice wine. Boil the black beans for about 4 hours, then add about 1.5 kilograms of wolfberry juice, add the bean dregs to boil for 3 hours, add about 1 kilogram of wolfberry juice, and add 2.5 kilograms of the total sorghum juice. Mix it with rice wine and add the Shouwu and mix well. Closed inside, placed in a pot, stewed with water until the juice was exhausted, and dried and dried. 3, the selection of processing raw materials for saccharose tablets. Select the fleece-flower root diameter of 2 cm or more as raw material, remove impurities, and rinse thoroughly with flowing clean water. Blanching. Washed fleece-flower root into boiling water, boiled for 10-20 minutes, cooked immediately after the fish out, into cold water to cool. Peel and slice. Immediately after blanching, the skin was scraped off and cut into thin slices of 0.4-0.6 cm in thickness using a stainless steel knife or slicer, and rinsed in clean water. Sugar system. The flesh of Polygonum multiflorum will be drained and put into a cylinder, and 50 kg of white granulated sugar will be added for every 100 kg of the raw material. The mixture will be evenly mixed and sugared for 4 to 5 days. After the liquid is fully absorbed, sugar can be cooked. Mix the Polygonum multiflorum Thunb with the sugar solution and boil it in a sandwich pot; add 30 kg of white granulated sugar and cook until the Shouwu piece is transparent. bake. Remove the sugar-made Radix polygoni multiflori slices, drain the sugar, place it evenly on a baking tray, and send it to the baking room for baking. It is usually baked at 60-65°C for 8-10 hours. When the hand is not sticky, the water content is 18%-20%. package. After softening the finished product, pick out bad products such as boiled, browned, etc., and the qualified product can be packaged according to a certain specification using a food bag.