川楝子苦、寒,有小毒,具舒肝行气止痛驱虫之功能,始载于《神农本草经》,列为下品。传统多以炒制入药,陕西省标准令砸碎醋浸微炒。机械新工艺即:将拣净杂质经水冲洗的川楝子,置密闭式蒸锅内加温至120～150℃蒸10～15min,使果皮稍软为度,趁热用转盘切药机加送料斗,以放宽刀口 Chuanxiongzi is bitter, cold, and has small poisons. The function of exterminating insects with Shugan qi and relieving pain is only contained in Shennongboshi Materia Medica and is listed as the next product. Most of the traditional techniques are frying and medicine, and the Shaanxi Provincial Standard makes the crushed vinegar soaked and fried. The new mechanical process is that: the Chuanxiongzi, which will be washed with water and the impurities will be picked, will be heated in a closed steamer and heated to 120-150°C for 10-15 minutes to make the peel slightly softer. Feed hopper to widen the knife edge