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槟榔的加工近年有采用粉碎或打碎等方法,但最好是用锉刀切制,才能使饮片达到片型美观完整.根据槟榔的形态及质地坚硬程度,必须采用螃蟹钳(又称槟榔钳)辅助加工.现将其制作与操作介绍如下. 取直径10毫米圆钢作材料,加工成扁平状,两端各加工成两个爪子,每个爪子长2cm,顶端爪子之间隔0.8cm.把钢材相对折迭成平行状长约26cm,间距为4.5cm,使4个爪子相对且向内弯曲成130度左右.使用前置磨石上稍磨,使爪子既不过利,又不过钝.用布条将钳身包裹即成,其形状恰似螃蟹前边两个钳子. 将槟榔用河砂埋润透心,用螃蟹钳夹住槟榔中部(大头向右侧),左手握钳置锉刀上,握钳应松紧适宜(太松钳不稳,太紧又会把槟榔夹破),左手
The processing of betelnut has been crushed or broken in recent years, but it is best to cut it with a guillotine knife so that the pieces can be beautifully and completely formed. According to the betel nut’s form and texture, the crab claws (also known as betel nut clamp) must be used. Auxiliary processing. Now the production and operation are described as follows. Take a round steel with a diameter of 10mm as a material, processed into a flat shape, and each end is processed into two claws, each claw length is 2cm, and the interval between the top claws is 0.8cm. Relatively folded into a parallel about 26cm long, spacing is 4.5cm, so that the four claws are relatively and inwardly bent into about 130 degrees. Using the front grindstone slightly grinding, so that the claws are not overly profitable, but not dull. With a cloth The pliers are packaged and made into a shape similar to the two pliers on the front of the crab. The betel nut is immersed in the river sand, the betel nut is clamped with a crab clamp (big head to the right), the left hand grips on the knife, and the pliers should be Elasticity suitable (too loose tongs too tight, too tight will clamp the betel nut), left hand