Herbal sauced wine for nourishing male and preparation process of herbal sauced wine

Abstract

The invention discloses herbal sauced liquor for nourishing men. The herbal sauced liquor is prepared from Maotai-flavor liquor and herbal medicines, the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 38-55 parts of rhizoma polygonati, 14-25 parts of fructus lycii, 24-26 parts of raspberry, 10-16 parts of cortex cinnamomi, 2-4 parts of clove, 1-15 parts of ginseng, 2-15 parts of radix salviae miltiorrhizae, 5-15 parts of cortex eucommiae, 5-10 parts of herba epimedii, 5-10 parts of herba cistanche, 5-12 parts of semen cuscutae, 5-12 parts of radix morindae officinalis and 3-6 parts of rhizoma curculiginis; the weight ratio of the Maotai-flavor liquor to the herbal medicine is 1000g: (20-30g). The herbal sauce alcohol provided by the invention is prepared from a plurality of herbal plants with nourishing effects, and ginseng and salvia miltiorrhiza are added, so that the wine is rich in nourishing components, and the components have multiple effects of tonifying kidney and strengthening yang, resisting fatigue, enhancing immunity, improving blood circulation and the like.

Description

Technical Field

[0001] The invention relates to the technical field of sauce-flavored liquor, and in particular to a male-nourishing herbal sauce-flavored liquor and a preparation process thereof. Background Art

[0002] With the accelerated pace of modern life and the increase in work pressure, men's health problems are becoming increasingly prominent, such as kidney deficiency, fatigue, and decreased immunity. Although traditional health wines have certain tonic effects, they often have problems such as single formula and limited efficacy. There are many kinds of health wines on the market, but there are relatively few herbal sauce wines for male tonic, and some products have problems such as improper preparation process, insufficient release of herbal active ingredients, and poor taste. Therefore, the present invention aims to provide a male herbal sauce wine with significant tonic effect and mellow taste by optimizing the formula and preparation process. Summary of the invention

[0003] To this end, the present invention provides a male nourishing herbal sauce wine and a preparation process thereof to solve the problems in the prior art.

[0004] In order to achieve the above object, the present invention provides the following technical solutions:

[0005] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 38-55 parts of polygonatum, 14-25 parts of wolfberry, 24-26 parts of raspberry, 10-16 parts of cinnamon, 2-4 parts of cloves, 1-15 parts of ginseng, 2-15 parts of salvia miltiorrhiza, 5-15 parts of eucommia, 5-10 parts of epimedium, 5-10 parts of cistanche, 5-12 parts of dodder seeds, 5-12 parts of morinda officinalis, and 3-6 parts of curculigo; the weight ratio of the sauce-flavored liquor to the herbal medicine is 1000g:20-30g.

[0006] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 40-50 parts of polygonatum, 14-20 parts of wolfberry, 25-26 parts of raspberry, 10-12 parts of cinnamon, 2-3 parts of cloves, 5-15 parts of ginseng, 5-10 parts of salvia miltiorrhiza, 5-10 parts of eucommia, 5-8 parts of epimedium, 5-8 parts of cistanche, 5-8 parts of dodder seeds, 5-8 parts of morinda officinalis, and 3-5 parts of curculigo; the weight ratio of the sauce-flavored liquor to the herbal medicine is 1000g:23-28g.

[0007] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 50 parts of polygonatum, 14 parts of wolfberry, 26 parts of raspberry, 10 parts of cinnamon, 2 parts of clove, 15 parts of ginseng, 5 parts of salvia miltiorrhiza, 7 parts of eucommia, 7 parts of epimedium, 8 parts of cistanche, 6 parts of dodder seed, 5 parts of morinda officinalis, and 3 parts of curculigo; the weight ratio of the sauce-flavored liquor to the herbal medicine is 1000g:25g.

[0008] Furthermore: 5-8 portions of sea cucumber peptide are added to the sauce-flavor liquor or herbal medicine.

[0009] Furthermore: the alcohol content of the Maotai-flavor liquor is 50-53% vol.

[0010] In order to achieve the above object, the present invention also discloses a technical solution:

[0011] A preparation process of a male nourishing herbal sauce wine, characterized by comprising the following steps:

[0012] (1) Pretreatment of herbal medicine raw materials: Washing herbal plants such as polygonatum, wolfberry, raspberry, cinnamon, clove, eucommia, epimedium, cistanche, dodder, Morinda officinalis, curculigo, ginseng and salvia miltiorrhiza to remove surface dirt and impurities; drying the washed herbal plants to avoid residual moisture affecting subsequent processing; using a grinder to crush the dried herbal plants to ensure that the active ingredients are easily released;

[0013] (2) Ultrasonic-assisted extraction: The crushed herbal raw materials are placed in an ultrasonic extractor and the sauce-flavored liquor is added; the ultrasonic extractor is turned on, the power and time are set, and ultrasonic-assisted extraction is performed to promote the dissolution and release of the active ingredients of the herbal medicine;

[0014] (3) First extraction: the raw materials after ultrasonic assisted extraction and the wine are mixed evenly and soaked for 7-10 days; the room temperature is maintained during the soaking period, and stirring is carried out in time to promote further dissolution of the active ingredients; after the soaking is completed, the filtrate is filtered and collected;

[0015] (4) Second extraction: Soak the raw material after the first extraction in 5-9 times the amount of Maotai-flavor liquor for 5-8 days; similarly maintain an appropriate temperature and stir at appropriate times to promote the dissolution of the remaining active ingredients; after the soaking is completed, filter again and collect the filtrate;

[0016] (5) Ginseng and Salvia miltiorrhiza treatment: Ginseng and Salvia miltiorrhiza are soaked in appropriate amounts of Maotai-flavor liquor respectively; after soaking, the filtrates are filtered and collected, and the filtrates of ginseng and Salvia miltiorrhiza are combined with the filtrates of the above two extractions;

[0017] (6) Dissolving and mixing the sea cucumber peptide: fully dissolving the sea cucumber peptide with an appropriate amount of Maotai-flavor liquor; slowly adding the dissolved sea cucumber peptide to the combined filtrate, stirring while adding, to ensure that the sea cucumber peptide is evenly dispersed in the mixed solution;

[0018] (7) Blending and aging: The mixed liquor is blended with Maotai-flavor liquor to adjust the volume of the liquor and reduce the alcohol content; the blended liquor is frozen at a constant temperature of minus 15-minus 18°C ​​for more than 48 hours to promote the stability of the liquor and improve the taste; then, it is filtered through coarse and fine diatomaceous earth to remove impurities and suspended matter; it is further processed using a wine filter to ensure the clarity and transparency of the liquor; finally, the liquor is blended to 46-48% vol and placed in an aging tank for aging; the aging time is not less than 21 days, during which time it is stirred to promote uniform aging of the liquor, making the liquor more mellow and more flavorful;

[0019] (8) Filling and testing: After aging, the wine is filtered through a fine filtration device to remove any impurities that may remain; the filling operation is carried out to ensure that the volume and quality of each bottle of wine are consistent.

[0020] Further: the crushed herbal medicine raw material is put into an ultrasonic extractor, and the amount of the sauce-flavored liquor added for the first time is 7-9 times the weight of the herbal medicine raw material.

[0021] Further: The soaking time of ginseng and salvia miltiorrhiza is 3-5 days.

[0022] Going further: pay attention to hygiene and sealing during the filling process to avoid contamination and oxidation; after filling, conduct a comprehensive test on the wine, including indicators such as alcohol content, taste, color, aroma, etc.; ensure that product quality meets relevant standards and regulatory requirements.

[0023] The present invention has the following advantages:

[0024] 1. The herbal sauce wine provided by the present invention selects a variety of herbs with nourishing effects, and adds ginseng and salvia miltiorrhiza. Through ultrasonic-assisted extraction and multiple extraction steps, the wine contains rich nourishing ingredients, such as polysaccharides, amino acids, trace elements, and active substances such as ginsenosides and tanshinone; these ingredients have multiple functions such as tonifying the kidney and strengthening yang, resisting fatigue, enhancing immunity, and improving blood circulation.

[0025] 2. Multiple extractions, constant temperature freezing and multi-stage filtration are used to ensure that the active ingredients of the herbs are fully released and integrated into the wine. At the same time, the aging process makes the wine more mellow and has a better flavor.

[0026] 3. All raw materials are natural herbs and high-quality Maotai-flavor liquor, without any chemical ingredients added. The sanitary conditions and process parameters are strictly controlled during the preparation process to ensure that the product quality is safe and reliable and suitable for long-term drinking.

[0027] Other features and advantages of the present invention will be set forth in the description which follows, and in part will be apparent from the description, or may be learned by practicing the present invention. DETAILED DESCRIPTION

[0028] The following is an explanation of the implementation of the present invention by specific specific examples. People familiar with this technology can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, not all of them. It should be understood that these embodiments are only to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Technical engineers in this field can make some non-essential improvements and adjustments to the present invention based on the contents of the above invention; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Example 1

[0030] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 40 parts of polygonatum, 15 parts of wolfberry, 25 parts of raspberry, 15 parts of cinnamon, 2.5 parts of cloves, 1 part of ginseng, 2 parts of salvia miltiorrhiza, 8 parts of eucommia, 8 parts of epimedium, 8 parts of cistanche, 6 parts of dodder seeds, 6 parts of morinda officinalis, and 4 parts of curculigo.

[0031] Six portions of sea cucumber peptide are added into the sauce-flavor liquor or herbal medicine.

[0032] The weight ratio of the Maotai-flavor liquor to the herbal medicine is 1000g:22g, and the alcohol content of the Maotai-flavor liquor is 53%vol.

[0033] This embodiment also provides a preparation process of a male nourishing herbal sauce wine, comprising the following steps:

[0034] (1) Pretreatment of herbal medicine raw materials: Wash the herbal plants such as polygonatum, wolfberry, raspberry, cinnamon, clove, eucommia, epimedium, cistanche, dodder, Morinda officinalis, curculigo, ginseng and salvia miltiorrhiza to remove surface dirt and impurities; dry the washed herbal plants to avoid residual moisture affecting subsequent processing; use a grinder to grind the dried herbal plants into a suitable particle size (such as passing through a 40-mesh sieve) to ensure that the active ingredients are easily released.

[0035] (2) Ultrasonic-assisted extraction: Place the crushed herbal raw materials into an ultrasonic extractor and add an appropriate amount of Maotai-flavor liquor (the initial amount added is 9 times the weight of the raw materials); turn on the ultrasonic extractor, set the appropriate power and time (such as 200 W for 30 minutes), and perform ultrasonic-assisted extraction to promote the dissolution and release of the active ingredients of the herbal medicine.

[0036] (3) First extraction: Mix the raw materials and wine after ultrasonic assisted extraction evenly and continue soaking for 7 days; during the soaking period, maintain a suitable temperature (such as room temperature or slightly above room temperature) and stir from time to time to promote further dissolution of the active ingredients; after the soaking is completed, filter and collect the filtrate.

[0037] (4) Second extraction: Soak the raw materials after the first extraction in 5 times the amount of Maotai-flavor liquor for 7 days; similarly maintain the appropriate temperature and stir at appropriate times to promote the dissolution of the remaining effective ingredients; after the soaking is completed, filter again and collect the filtrate.

[0038] (5) Treatment of ginseng and salvia miltiorrhiza: Soak ginseng and salvia miltiorrhiza in appropriate amounts of sauce-flavor liquor respectively. The soaking time can be adjusted according to the characteristics of the raw materials and the desired extraction effect, and is generally 3-5 days. After the soaking, filter and collect the filtrate, and combine the ginseng and salvia miltiorrhiza filtrates with the filtrates from the above two extractions.

[0039] (6) Dissolving and mixing sea cucumber peptides: fully dissolve the sea cucumber peptides with an appropriate amount of sauce-flavored liquor; slowly add the dissolved sea cucumber peptides to the above combined filtrate while stirring to ensure that the sea cucumber peptides are evenly dispersed in the mixed solution.

[0040] (7) Blending and aging: The mixed liquor is blended with 53% vol of Maotai-flavor liquor, and the volume of the liquor is adjusted according to the required batch number, and the alcohol content is reduced to 52% vol; the blended liquor is kept at a constant temperature of below -15°C for more than 48 hours to promote the stability of the liquor and improve the taste; then, it is filtered through coarse and fine diatomaceous earth to remove impurities and suspended matter; it is further processed using a wine filter to ensure the clarity of the liquor; finally, the liquor is blended to 48% vol and placed in an aging tank for aging; the aging time is not less than 27 days, during which time it can be stirred from time to time to promote uniform aging of the liquor, making the liquor more mellow and having a better flavor.

[0041] (8) Filling and testing: After aging, the wine is filtered through fine filtration equipment to remove any impurities that may remain; the filling operation is carried out to ensure that the volume and quality of each bottle of wine are consistent. During the filling process, attention should be paid to hygiene and sealing to avoid contamination and oxidation; after filling, the wine is fully tested, including indicators such as alcohol content, taste, color, aroma, etc., to ensure that the product quality meets relevant standards and regulatory requirements.

[0042] Example 2

[0043] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 45 parts of polygonatum, 14 parts of wolfberry, 26 parts of raspberry, 14 parts of cinnamon, 3 parts of cloves, 1 part of ginseng, 2.5 parts of salvia miltiorrhiza, 7 parts of eucommia, 7 parts of epimedium, 7 parts of cistanche, 7 parts of dodder seed, 5.5 parts of morinda officinalis, and 3.5 parts of curculigo.

[0044] 7 portions of sea cucumber peptide are added to the sauce-flavor liquor or herbal medicine.

[0045] The weight ratio of the Maotai-flavor liquor to the herbal medicine is 1000g:20g, and the alcohol content of the Maotai-flavor liquor is 53%vol.

[0046] The preparation process of a male tonic herbal sauce wine in this embodiment has the same steps as those in Example 1, and finally obtains another male tonic herbal sauce wine with different flavor and tonic effect.

[0047] Example 3

[0048] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 41 parts of polygonatum, 16 parts of wolfberry, 24 parts of raspberry, 16 parts of cinnamon, 2.2 parts of cloves, 8 parts of ginseng, 8.5 parts of salvia miltiorrhiza, 7 parts of eucommia, 7 parts of epimedium, 8 parts of cistanche, 6 parts of dodder seed, 5.5 parts of morinda officinalis, and 3.5 parts of curculigo.

[0049] Six portions of sea cucumber peptide are added into the sauce-flavor liquor or herbal medicine.

[0050] The weight ratio of the Maotai-flavor liquor to the herbal medicine is 1000g:23g, and the alcohol content of the Maotai-flavor liquor is 53%vol.

[0051] The preparation process of a male nourishing herbal sauce wine disclosed in this embodiment comprises the following steps:

[0052] (1) Pretreatment of herbal medicine raw materials:

[0053] All raw materials are carefully cleaned to ensure that no impurities remain.

[0054] The cleaned raw materials are dried using low-temperature drying technology (such as drying at 50°C for 4 hours) to avoid high temperature damage to the active ingredients.

[0055] Use an ultrafine grinder to grind the dried raw materials to pass through a 60-mesh sieve to increase the dissolution rate of the active ingredients.

[0056] (2) Ultrasonic assisted extraction:

[0057] Add raw materials and the first amount of Maotai-flavor liquor (10 times the weight of the raw materials) into the ultrasonic extractor.

[0058] The ultrasonic power was set to 300 W and the extraction time was set to 45 min for efficient extraction.

[0059] (3) First extraction: Soak the mixture after ultrasonic extraction for 10 days, stirring once a day.

[0060] (4) Second extraction: Use 8 times the amount of Maotai-flavor liquor to soak the residue after the first extraction for 8 days, and stir once a day.

[0061] (5) Treatment of ginseng and salvia miltiorrhiza: Ginseng and salvia miltiorrhiza were soaked in 60% vol of Maotai-flavor liquor for 5 days respectively; after filtration, the filtrate was combined with the filtrates of the two extractions.

[0062] (6) Subsequent treatment: The dissolution and mixing, blending and aging, filling and testing of the sea cucumber peptides were carried out according to the steps in Example 1. However, in the aging stage, the aging time was extended to 30 days to further enhance the flavor and nourishing effect of the wine.

[0063] Example 4

[0064] A male nourishing herbal sauce-flavored liquor is prepared from sauce-flavored liquor and herbal medicine; the herbal medicine is prepared from the following Chinese herbal medicines in parts by weight: 38 parts of polygonatum, 15 parts of wolfberry, 25 parts of raspberry, 14 parts of cinnamon, 2.5 parts of cloves, 10 parts of ginseng, 8 parts of salvia miltiorrhiza, 7 parts of eucommia, 7 parts of epimedium, 8 parts of cistanche, 6 parts of dodder seed, 5.5 parts of morinda officinalis, and 3.5 parts of curculigo.

[0065] 8 portions of sea cucumber peptide are added into the sauce-flavor liquor or herbal medicine.

[0066] The weight ratio of the Maotai-flavor liquor to the herbal medicine is 1000g:25g, and the alcohol content of the Maotai-flavor liquor is 53%vol.

[0067] The preparation process of a male nourishing herbal sauce wine disclosed in this embodiment comprises the following steps:

[0068] (1) The raw material pretreatment and ultrasonic-assisted extraction steps are the same as those in Example 3;

[0069] (2) Extraction process optimization:

[0070] The first extraction adopts low-temperature extraction method (immersion at 5°C for 12 days) to reduce the loss of active ingredients.

[0071] The second extraction adopts high temperature extraction method (immersion at 40°C for 5 days) to promote the dissolution of the remaining components.

[0072] (3) Special treatment of ginseng and salvia miltiorrhiza:

[0073] First, decocted ginseng and salvia miltiorrhiza with an appropriate amount of water (the amount of water is 5 times the weight of the raw materials) for 2 hours;

[0074] After decoction, filter to obtain the decoction, then mix the decoction with an appropriate amount of Maotai-flavor liquor and soak for 2 days;

[0075] After filtration, the filtrate was combined with the filtrates from the two extractions.

[0076] (4) Subsequent processing:

[0077] The dissolution and mixing, blending and aging, filling and testing of sea cucumber peptides were carried out according to the steps in Example 1; however, in the blending stage, the amount of sauce-flavor liquor added was appropriately adjusted according to the taste and nourishing effect of the liquor to ensure the quality of the final product. The aging time was set to 20 days.

[0078] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A herbal liquor for male nourishment, characterized in that: The invention is made of Maotai-flavor liquor and herbal medicine; the herbal medicine is made of the following Chinese herbal medicines in parts by weight: 38-55 parts of polygonatum, 14-25 parts of wolfberry, 24-26 parts of raspberry, 10-16 parts of cinnamon, 2-4 parts of clove, 1-15 parts of ginseng, 2-15 parts of salvia miltiorrhiza, 5-15 parts of eucommia, 5-10 parts of epimedium, 5-10 parts of cistanche, 5-12 parts of dodder seed, 5-12 parts of morinda officinalis and 3-6 parts of curculigo; the weight ratio of Maotai-flavor liquor to herbal medicine is 1000g:20-30g.

2. A herbal liquor for male nourishment, characterized in that: The invention is made of Maotai-flavor liquor and herbal medicine; the herbal medicine is made of the following Chinese herbal medicines in parts by weight: 40-50 parts of polygonatum, 14-20 parts of wolfberry, 25-26 parts of raspberry, 10-12 parts of cinnamon, 2-3 parts of cloves, 5-15 parts of ginseng, 5-10 parts of salvia miltiorrhiza, 5-10 parts of eucommia, 5-8 parts of epimedium, 5-8 parts of cistanche, 5-8 parts of dodder seed, 5-8 parts of morinda officinalis, and 3-5 parts of curculigo; the weight ratio of Maotai-flavor liquor to herbal medicine is 1000g:23-28g.

3. A herbal liquor for male nourishment, characterized in that: It is made of Maotai-flavor liquor and herbal medicine; the herbal medicine is made of the following Chinese herbal medicines in parts by weight: 50 parts of polygonatum, 14 parts of wolfberry, 26 parts of raspberry, 10 parts of cinnamon, 2 parts of clove, 15 parts of ginseng, 5 parts of salvia miltiorrhiza, 7 parts of eucommia, 7 parts of epimedium, 8 parts of cistanche, 6 parts of dodder seed, 5 parts of Morinda officinalis, and 3 parts of curculigo; the weight ratio of Maotai-flavor liquor to herbal medicine is 1000g:25g.

4. The herbal liquor for male nourishment according to claim 1, characterized in that: The sauce-flavor liquor or herbal medicine contains 5 to 8 portions of sea cucumber peptide.

5. The herbal liquor for male nourishment according to claim 1, characterized in that: The alcohol content of the Maotai-flavor liquor is 50-53% vol.

6. A preparation process of a male nourishing herbal sauce wine, characterized in that: The following steps are involved: (1) Pretreatment of herbal medicine raw materials: Washing herbal plants such as polygonatum, wolfberry, raspberry, cinnamon, clove, eucommia, epimedium, cistanche, dodder, Morinda officinalis, curculigo, ginseng and salvia miltiorrhiza to remove surface dirt and impurities; drying the washed herbal plants to avoid residual moisture affecting subsequent processing; using a grinder to crush the dried herbal plants to ensure that the active ingredients are easily released; (2) Ultrasonic-assisted extraction: The crushed herbal raw materials are placed in an ultrasonic extractor and the sauce-flavored liquor is added; the ultrasonic extractor is turned on, the power and time are set, and ultrasonic-assisted extraction is performed to promote the dissolution and release of the active ingredients of the herbal medicine; (3) First extraction: the raw materials after ultrasonic assisted extraction and the wine are mixed evenly and soaked for 7-10 days; the room temperature is maintained during the soaking period, and stirring is carried out in time to promote further dissolution of the active ingredients; after the soaking is completed, the filtrate is filtered and collected; (4) Second extraction: Soak the raw materials after the first extraction in 5-9 times the amount of Maotai-flavor liquor for 5-8 days; Also maintain the appropriate temperature and stir at the right time to promote the dissolution of the remaining active ingredients; after the soaking is completed, filter again and collect the filtrate; (5) Ginseng and Salvia miltiorrhiza treatment: Ginseng and Salvia miltiorrhiza are soaked in appropriate amounts of Maotai-flavor liquor respectively; after soaking, the filtrates are filtered and collected, and the filtrates of ginseng and Salvia miltiorrhiza are combined with the filtrates of the above two extractions; (6) Dissolving and mixing the sea cucumber peptide: fully dissolving the sea cucumber peptide with an appropriate amount of Maotai-flavor liquor; slowly adding the dissolved sea cucumber peptide to the combined filtrate, stirring while adding, to ensure that the sea cucumber peptide is evenly dispersed in the mixed solution; (7) Blending and aging: The mixed liquor is blended with Maotai-flavor liquor to adjust the volume of the liquor and reduce the alcohol content; the blended liquor is frozen at a constant temperature of minus 15-minus 18°C ​​for more than 48 hours to promote the stability of the liquor and improve the taste; then, it is filtered through coarse and fine diatomaceous earth to remove impurities and suspended matter; it is further processed using a wine filter to ensure the clarity and transparency of the liquor; finally, the liquor is blended to 46-48% vol and placed in an aging tank for aging; the aging time is not less than 21 days, during which time it is stirred to promote uniform aging of the liquor, making the liquor more mellow and more flavorful; (8) Filling and testing: After aging, the wine is filtered through fine filtration equipment to remove residual impurities; Carry out filling operations to ensure that the volume and quality of each bottle of wine are consistent.

7. The process for preparing a male nourishing herbal liquor according to claim 6, characterized in that: The crushed herbal medicine raw materials are placed in an ultrasonic extractor, and the amount of sauce-flavored liquor added for the first time is 7-9 times the weight of the herbal medicine raw materials.

8. The process for preparing a male nourishing herbal liquor according to claim 6, characterized in that: The soaking time for ginseng and salvia miltiorrhiza is 3-5 days.

9. The process for preparing a male nourishing herbal liquor according to claim 6, characterized in that: During the filling process, attention should be paid to hygiene and sealing to avoid contamination and oxidation. After filling, the wine should be fully tested, including indicators such as alcohol content, taste, color, aroma, etc., to ensure that product quality meets relevant standards and regulatory requirements.