Method for soaking live wasps in wine

Abstract

The invention discloses a method for soaking live wasps in wine. The method comprises the following steps: 1, preparing a soaking utensil; 2, packing and transporting the live wasps; 3, preparing wine for cleaning; 4, sterilizing, and anesthetizing the wasps; 5, observing the shock situation of the wasps; 6, cleaning the wasps; 7, fishing out, and draining off; 8, soaking; and 9, storing. Compared with the prior art, the method has the advantages that according to the method, static sterilization, dewatering and poison stimulation are performed on the live wasps; and anesthesia shock is carried out on the live wasps with carbon dioxide, so that the live wasps rapidly stop moving while not being disturbed or damaged, and reduction of the medicine effect caused by venom loss is avoided; the live wasps are prevented from accidentally flying out to attack operators in the cleaning process; the production efficiency is improved; the medicine effect of the wasp wine and the health of the product are ensured; and the wine does not go bad or become turbid after being stored for a long period of time.

Description

technical field [0001] The invention relates to a method of making wine, in particular to a method of making wine with live wasps. Background technique [0002] At present, in order to save costs, the folk method of brewing wasp wine does not pay attention to the quality and hygiene of wasp wine, nor does it control the loss of bee venom. [0003] Existing method 1: Some peasants directly soak the live wasps in the wild with smoke to stun the bees into wine jars filled with wine, and then seal them for storage; [0004] Existing method 3: Some farmers use net bags to catch wasps alive and take them home, drive the live wasps in the net bags to the mouth of the wine bottle and directly drop them into the wine jars filled with wine, drown them in wine and seal them for storage; [0005] Existing method 3: some live bees are drowned with wine and cleaned in wine, and then soaked in new wine and sealed for storage; [0006] Existing method 4: Some farmers use refrigerators to ...

AI Technical Summary

Problems solved by technology

[0007] Because wasps are carnivorous insects, they eat all kinds of insects, carrion of various animals, nectar, pollen, wine and rotten fruits, etc. in the wild. During the process of foraging, the body, hands and feet of wasps will come into contact with various dirt And remaining on the body surface will breed bacteria, because the existing method 1 and the existing method 2 did not clean up and sterilize the dirt on the wasp body surface before making wine, which would cause the wasp wine to be turbid and have many impurities Make the wine go bad, not conducive to storage, and reduce the therapeutic effect

[0008] In addition, because wasps are instinctively aggressive when they are stimulated by the outside world, they will spray poison, so in the process of brewing wine, you should try to avoid directly touching live bees to reduce the loss of bee venom. There is a method 4 that stimulates the existence of live bees for a long time, which will cause wasps to detoxify randomly and cause bee venom loss, and the existing method 3 will cause detoxification when the live bees fall into the wine that cleans the live bees and are submerged in the wine. loss of bee venom

In the process of handling live bees, if they accidentally fly out, it will bring danger to the wine making workers