Massa Medicata Fermentata
The Processing of Massa Medicata Fermentata
Origin
The mixture of fermented powders of wheat flour and some herbs.
Location
All parts in China.
The true smell and taste
The smell of mossiness, bitter.
Best quality
Integrity, without insect bitted and mildew.
Processing
Mixed the powders of wheat flour and Xing Ren, sprout of Chi Xiao Dou, fresh Qing Hao, fresh Cang Er Zi, and fresh La Liao, etc. together, and then fermented for one week until moss grow, cut into pieces and dried in the sun. Unprocessed or stir-baked.
The Effect of Massa Medicata Fermentata
Property
Sweet, pungent, warm; spleen and stomach meridians entered.
Actions
Promote digestion and harmonize stomach.
Indications
Food stagnation
It is pungent in flavor and warm in nature and has the actions of promoting digestion, warming middle and harmonizing stomach. For food stagnation syndrome manifested as gastric-abdominal distension, poor appetite, borborygmus and diarrhea, it can be combined with digestant and qi-moving herbs such as Shan Zha, Mai Ya and Mu Xiang. It also has the actions of releasing exterior and discharging heat, so it is better for exterior syndrome with food stagnation.
In addition, if a pill includes mineral and shell medicine that is difficult to be absorbed, it can be added to promote digestion and used as excipient as well, such as Ci Zhu Wan.
Dosage and Administrations
Decoct 6~15 g; the stir-baked one is a bit on the side of promoting digestion.