Globefish fin/bone tonic wine

Abstract

The invention belongs to the field of tonic wine techniques, and relates to globefish fin / bone tonic wine which consists of the following raw materials in parts by weight: 100-150 parts of globefish fin or globefish bone, 27-33 parts of astragalus membranaceus, 10-20 parts of rhizoma polygonati, 120-180 parts of Chinese wolfberry, 27-33 parts of poria with hostwood, 13-17 parts of pulp of dogwood fruit, 13-17 parts of schisandra chinensis, 15-25 parts of safflower carthamus, 50-80 parts of ginseng, 80-120 parts of epimedium, 20-30 parts of pawpaw and 10,000 parts of grain wine of 55-70 degrees, wherein the solid raw materials are soaked in the grain wine for 100 days, subsequently the liquid is filtered, and the alcohol content is adjusted to be 28-38 degrees so as to obtain the globefish fin / bone tonic wine. The globefish fin / bone tonic wine has the advantages that the wine has the effect of body building such as deficiency and kidney tonifying, immunocompetence enrichment, aging resistance and the like, also has the unique burnt fish fragrance that the globefish is burnt, and is applicable to the middle, the aged, and people who are easy to be drunk.

Description

technical field [0001] The invention belongs to the technical field of tonic wine, in particular to a puffer fin / bone tonic wine brewed with puffer fins or puffer bones. Background technique [0002] It has been determined that the tetrodotoxin TTX contained in puffer fish is 1250 times more toxic than the highly toxic drug sodium cyanide, and only 0.48 mg is needed to kill a person. However, the patent No. 201110043993.7 of my invention is "A High-Quality Clean Processing Process for Fish". The fish to be slaughtered is first transported to a dark place with a conveyor belt, and then the live fish is stunned to have a heartbeat with a rated voltage. Thorough bloodletting after losing memory, so that the live fish will be slaughtered unconsciously, and will not cause the slaughtered puffer fish to be frightened and secrete unfavorable substances, drain the fish blood and remove the fish's heart, liver, kidney, ovary or testis, gallbladder, After the spleen, stomach, bladder...

AI Technical Summary

Problems solved by technology

People will eat the puffer fish meat after the above treatment. Although they can "eat a mouthful of puffer fish meat and never smell the fish in the world", it is well known that the whole body of puffer fish is a treasure, and puffer fish bones and puffer fins are all discarded as waste. Unfortunately, for this reason, CN101182448A discloses a kind of " preparation method of nontoxic puffer fish fin wine ", although it has utilized the nutritive value of fish fin, its weak point is: the one, it has only developed and utilized fish fin, There is no development of fish bones; the second is that the use of puffer fish fins is to make an enzymatic hydrolysis solution: the non-toxic puffer fish fins are baked at 50-90 °C, crushed, and boiled with 10-30 times the mass of water to reduce the temperature by 30-30 °C. 50°C, then adding 0.1-1.5% neutral protease, hydrolyzing at a constant temperature, and then raising the temperature to 60-90°C to ferment for 4-6 hours to obtain a non-toxic enzymatic hydrolyzate of puffer fish fins. The processing method is complicated and the production cost is high; The third is that the processed puffer fish fin wine tastes unsatisfactory