Zymolytic deer-penis liquor capable of invigorating kidney and strengthening Yang and preparation method for zymolytic deer-penis liquor

Abstract

The invention relates to a zymolytic deer-penis liquor capable of invigorating the kidney and strengthening Yang and a preparation method for the zymolytic deer-penis liquor. The zymolytic deer-penisliquor comprises the following raw materials in parts by weight: 1-15 parts of sika deer's penises, 1-15 parts of sika deer's tails, 20-35 parts of sika deer's antler blood, 1-15 parts of radix ginseng, 7-22 parts of cortex cinnamomi, 6-21 parts of fructus alpinia oxyphyllae, 15-30 parts of lycium barbarum, 45-60 parts of rhizoma dioscoreae, 16-31 parts of rhizoma polygonati, 1-15 parts of staminate flowers of eucommia, 12-27 parts of mulberries, 2-17 parts of raspberries, 10-25 parts of poria cocos, 1-15 parts of leek flowers, 1-15 parts of cordyceps militaris, 2-17 parts of lepidium meyeniiand 200-240 parts of liquor. According to the zymolytic deer-penis liquor, effective ingredients in the raw materials, i.e., the sika deer's penises, the sika deer's tails and the sika deer's antler blood can be completely broken down into micromolecules thoroughly and are completely dissolved in the liquor without wasting; and the deer-penis liquor is more superior in taste and free of offensivesmell. The preparation method is simple and convenient in operation and easy in condition control and is beneficial to large-scale production.

Description

Technical field [0001] The invention belongs to the field of health care, and in particular relates to an enzymatically hydrolyzed deer whip wine for nourishing kidney and strengthening yang and a preparation method thereof. Background technique [0002] The traditional preparation process of deer whip wine is to immerse the sika deer whip, or the boneless sika deer tail, or the blood of the sika deer antler directly in the wine. After soaking for a period of time, take out the sika deer whip or the boneless sika deer tail, or The sika deer antler blood is filtered out, so that only a small amount of active ingredients can be leached out, and most of the active ingredients are thrown away, causing a lot of waste. [0003] In addition, the traditional soaked wine will produce fishy taste, fatty acid foul taste and poor taste due to the existence of animal tissues; and the nutrient substance (such as amino acid) extraction rate and resource utilization rate of traditional technology ...

AI Technical Summary

Problems solved by technology

[0002] The traditional deer whip wine preparation process is to soak the sika deer penis, or the boneless sika deer tail, or the sika deer antler blood directly in the wine, and after soaking for a period of time, take out the sika deer penis, or the boneless sika deer tail, or The sika deer antler blood is filtered out, so that only a small amount of active ingredients can be extracted, and most of the active ingredients are thrown away, causing a lot of waste

[0003] In addition, due to the existence of animal tissues, traditional soaked wine will produce fishy smell, fatty acid rancidity, and poor taste; and the leaching rate of nutrients (such as amino acids) and resource utilization rate of traditional technology are low

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