Health preserving wine
A technology for health-preserving wine and liquor, applied in the field of health-care wine, can solve problems such as insufficient formula skills, and achieve the effects of improving the quality of sexual life, improving sexual response ability, and improving sexual excitement.
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Embodiment 1
[0084] A health-preserving wine comprises the following raw materials in parts by weight:
[0085] 50g sea dragon, 50g hippocampus, 30g antler, 30g ginseng, 50g astragalus, 50g yam, 50g polygonatum, 60g cistanche, 50g dodder, 30g dried ginger, 50g radix radix, 30g raw licorice, 10000ml 63℃ grain liquor.
[0086] A preparation method of health wine comprises the following steps:
[0087] A. The sea dragon, seahorse, antler, ginseng, astragalus, yam, polygonatum, cistanche, dodder, dried ginger, radix radix, and raw licorice in the above formula are made into thin slices or coarse powder;
[0088] B. Put sea dragon, hippocampus, pilose antler, ginseng, astragalus, yam, Polygonatum odoratum, Cistanche, dodder, dried ginger, Ophiopogon japonicus, raw licorice flakes or coarse powder into 5000ml 63 ℃ grain white wine for 15 days according to the above formula to obtain the first a dipping solution;
[0089] C. Take the first impregnating liquid, permeate with a flow rate of 1 / 100...
Embodiment 2
[0093] A health-preserving wine comprises the following raw materials in parts by weight:
[0094] 40g sea dragon, 40g hippocampus, 20g antler, 20g ginseng, 40g astragalus, 40g yam, 40g polygonatum, 50g cistanche, 40g dodder, 40g dried ginger, 40g radix radix, 20g raw licorice, 10000ml 63℃ grain liquor.
[0095] The preparation method is the same as in Example 1.
Embodiment 3
[0097] A health-preserving wine comprises the following raw materials in parts by weight:
[0098] 60g sea dragon, 60g hippocampus, 40g antler, 40g ginseng, 60g astragalus, 60g yam, 60g polygonatum, 70g cistanche, 60g dodder, 60g dried ginger, 60g radix radix, 40g raw licorice, 10000ml 63℃ grain liquor.
[0099] The preparation method is the same as in Example 1.
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