How to Make Angelica Essential Oil, and How to Eat Angelica to Nourish the Blood

How to make angelica essential oil, and how to eat angelica to nourish the blood - let's take a look together.

How to make angelica essential oil:

1. A method for extracting angelica volatile oil, characterized in that it comprises the following steps:

a. Cut angelica roots into small pieces of 1~2cm, add them to a grinder and grind to 40-80 mesh, soak in water, material-to-liquid ratio 1:7-9, soak for 24h;

b. Add the soaked material into an ultra-high-pressure extractor, seal, at room temperature, raise the pressure to 200-400MPa, and release the pressure instantly;

c. Put the treated material into the extraction vessel of a supercritical CO2 extraction apparatus, set the extraction pressure to 20~30MPa, extraction temperature to 35~45 degrees C, extraction agent CO2 flow rate to 15~25kg/h, extract for 2~3h, and obtain fragrant angelica volatile oil from the separation vessel;

d. Purify the obtained angelica volatile oil with diethyl ether, remove residual water to obtain pure angelica volatile oil.

2. The method for extracting angelica volatile oil according to claim 1, characterized in that the separation temperature of the separation vessel in step b is 25~30 degrees C, and the pressure is 10~20 MPa.

3. The method for extracting angelica volatile oil according to claim 1, characterized in that the purification in step c is extraction with diethyl ether and water at a volume ratio of 3:1 for 3 times, followed by concentration under reduced pressure to recover the diethyl ether.

How to eat angelica to nourish the blood

Angelica and Codonopsis Stewed Eel: 500g eel, 15g each of angelica and codonopsis, a little salt, scallion, and ginger. Method: Remove the head, bones, and internal organs of the eel, wash clean, cut into shreds; wrap angelica and codonopsis in gauze, put everything into a pot together, add an appropriate amount of water, place the pot on the fire, simmer for 1 hour, take out the medicine packet, add salt, scallion, and ginger, and season to finish. Benefits: Tonifies qi and blood, increases strength, and treats prolonged illness with bodily weakness, fatigue and lack of strength, wasting-thirst, and other conditions.

Angelica and Codonopsis Stewed Hen: 1 hen, 15g each of angelica and codonopsis, a small amount each of scallion, ginger, yellow wine, and salt. Method: Remove the feathers and internal organs of the hen, wash clean, stuff angelica, codonopsis, and the seasonings of scallion, ginger, yellow wine, and salt into the abdominal cavity; put the chicken into a clay pot, add clear water, place over high heat to bring to a boil, then simmer over low heat until the chicken is cooked and tender. Benefits: Tonifies qi, nourishes blood, and supplements deficiency. Suitable for patients with prolonged illness and physical decline, poor appetite with frequent nausea, as well as pregnant women with restless fetus and postpartum women with weakness after childbirth.