Medicinal liquor capable of fumigating body and preparation method thereof

Abstract

The invention discloses medicinal liquor capable of fumigating a body and a preparation method of the medicinal liquor. The medicinal liquor is prepared from ginseng, dried ginger and other medicinal materials and kaoliang spirit, the ginseng is artificially planted for 5-7 years and is sliced and dried, and the dried ginger is specially processed. The preparation method comprises the following steps: cleaning the raw materials, airing, cutting into sections and slices, and carrying out low-temperature plasma sterilization; then putting into a high-temperature sterilized ceramic container which is subjected to ultrasonic cleaning and coated with beewax, heating to 35-45 DEG C by using a mixed solution of kaoliang spirit and yellow rice wine, soaking, and promoting the raw materials to be in contact with the wine liquid by adopting a dynamic soaking method; aging for 45-75 days in an environment with the temperature of 18-22 DEG C and the humidity of 50%-60%, and finally removing impurities by combining centrifugation and membrane filtration. The method has the outstanding advantages that the medicinal materials are high in quality, treatment is scientific, soaking and aging processes are reasonable, filtration is strict, container treatment is fine, the medicinal effect, sanitation and safety, purity and taste of the medicinal liquor are guaranteed, and the overall quality is improved.

Description

Technical Field

[0001] This invention relates to a medicinal wine that can be used for fumigation of the body and its preparation method. Background Technology

[0002] There are many areas for improvement in the current market for medicinal wines that can be used for body fumigation. Regarding medicinal materials, some products use ginseng of inconsistent quality, failing to consider growth years and processing methods, resulting in unstable efficacy and difficulty in fully releasing active ingredients. Dried ginger also lacks scientific processing, failing to maximize its warming, dispersing, and meridian-clearing effects, thus affecting the overall medicinal value of the wine. In the raw material processing stage, many processes do not strictly clean, dry, and standardize the raw materials, leading to uneven release of medicinal effects during soaking. Furthermore, most products do not undergo sterilization, making the wine susceptible to spoilage due to bacteria carried by the raw materials. In terms of soaking techniques, traditional methods often employ static soaking, resulting in insufficient contact between the raw materials and the wine, low extraction rates of active ingredients, and difficulty in achieving optimal efficacy. During aging, some medicinal wines lack precise control of temperature and humidity, with arbitrary soaking times, failing to fully promote the integration of the wine and medicinal components, thus limiting the quality and efficacy of the wine. When using mixed soaking methods, using only sorghum wine fails to utilize the properties of rice wine in promoting the dissolution of active ingredients and lacks appropriate temperature control, resulting in low production efficiency. In terms of filtration, conventional methods only involve simple filtration, which is insufficient to completely remove dregs and impurities, affecting the purity and safety of the medicinal wine. Regarding container handling, current technologies often neglect container cleaning, and minute impurities and odor residues can affect the taste and efficacy of the medicinal wine. Summary of the Invention

[0003] The purpose of this invention is to provide a medicinal wine that can be used for fumigation of the body and its preparation method, so as to solve the problems mentioned in the background art.

[0004] To solve the above-mentioned technical problems, the technical solution provided by the present invention is as follows: a medicinal wine for fumigating the body, comprising the following raw materials in parts by weight: ginseng 5-15 parts, dried ginger 10-20 parts, poria cocos 10-20 parts, eucommia ulmoides 10-20 parts, angelica sinensis 10-20 parts, polygonatum sibiricum 10-20 parts, kudzu root 10-20 parts, chuanxiong rhizome 5-15 parts, safflower 5-15 parts, mugwort leaf 5-15 parts, and chicken blood vine 10-20 parts. 10-20 parts of Atractylodes macrocephala, 10-20 parts of Paeonia lactiflora, 10-20 parts of Rehmannia glutinosa, 10-20 parts of Astragalus membranaceus, 5-15 parts of Saposhnikovia divaricata, 5-15 parts of Notopterygium incisum, 5-15 parts of Angelica pubescens, 10-20 parts of Achyranthes bidentata, 10-20 parts of Chaenomeles speciosa, 10-20 parts of Clematis chinensis, 10-20 parts of Taxillus chinensis, 10-20 parts of Dipsacus asper, 5-15 parts of Lycopodium clavatum, 5-15 parts of Clematis chinensis, and 800-1500 parts of sorghum liquor.

[0005] Preferably, the ginseng is 5-7 year old artificially cultivated ginseng, and has been sliced ​​and dried.

[0006] Preferably, the dried ginger is processed dried ginger. The processing method is as follows: wash the dried ginger, soak it in a 5%-10% salt solution for 2-3 hours, take it out and drain the water, stir-fry it over low heat until the surface is slightly charred and the internal color is darkened.

[0007] A method for preparing the medicinal wine that can be used for body fumigation includes the following steps:

[0008] Raw material pretreatment: Wash and dry all raw materials separately, and cut them into uniform thin slices or small sections. The thickness of the slices for root and rhizome raw materials should be controlled at 2-3 mm, and the length of the sections for herbaceous raw materials should be 1-2 cm.

[0009] Mixed soaking: Place the pre-treated raw materials into a ceramic container that has been sterilized at high temperature and has a layer of beeswax on the inner wall. First, add 1 / 3 of the sorghum liquor, stir well, and then add the remaining sorghum liquor. Seal and soak.

[0010] Dynamic soaking: During the soaking process, the container is placed on a device that can rotate slowly, rotating at a constant speed of 1-2 revolutions per minute to ensure that the raw materials and the wine are in full contact.

[0011] Aging: The soaking time is 45-75 days, the temperature is controlled at 18-22℃, and the humidity is maintained at 50%-60%. After aging, the medicinal wine that can be used for fumigation of the body is obtained.

[0012] Preferably, in the raw material pretreatment step, each raw material is subjected to low-temperature plasma sterilization for 5-10 minutes.

[0013] Preferably, in the mixing and soaking step, sorghum wine is mixed with 5%-10% rice wine, heated to 35-45℃, and then the raw materials are added for soaking.

[0014] As a preferred method, after the aging step, a combination of centrifugal filtration and membrane filtration is used for filtration: first, centrifugation is carried out at a speed of 3000-4000 rpm for 15-20 minutes, and then fine filtration is carried out through a microporous membrane of 0.2-0.4 microns to remove the residue and impurities.

[0015] As a preferred method, during the manufacturing process, before the raw materials are mixed and soaked, the ceramic container is ultrasonically cleaned for 10-15 minutes to remove minute impurities and odors from the inner wall of the container.

[0016] The advantages of this invention are as follows: High-quality medicinal materials: 5-7 year old artificially cultivated ginseng is selected, sliced ​​and dried, ensuring the efficacy of the ginseng and allowing for better release of active ingredients during soaking. The dried ginger, after processing, is soaked in salt water and stir-fried over a low flame, enhancing its warming, dispersing, and yang-restoring effects, thus improving the overall medicinal value of the medicinal wine.

[0017] Scientific raw material processing: All raw materials are washed, dried, and cut into uniform thin slices or small pieces. The size of root and herbaceous raw materials is strictly controlled to help release the medicinal effects evenly during soaking. Each raw material undergoes a 5-10 minute low-temperature plasma sterilization treatment to ensure the hygiene and safety of the medicinal wine and avoid spoilage caused by bacteria carried by the raw materials.

[0018] Unique soaking process: The dynamic soaking method is adopted, in which the container is placed on a device that can rotate slowly and rotate at a constant speed of 1-2 revolutions per minute, so that the raw materials and wine can fully contact each other, which greatly improves the extraction rate of effective ingredients and makes the medicinal wine more effective.

[0019] Suitable aging conditions: soaking time is 45-75 days, temperature is controlled at 18-22℃, and humidity is maintained at 50%-60%. Aging under such conditions can promote the full integration of the wine and medicinal ingredients, further enhancing the quality and efficacy of the medicinal wine.

[0020] Optimized soaking process: Mix sorghum liquor with 5%-10% rice wine and heat to 35-45℃ before adding the raw materials for soaking. The properties of rice wine promote the dissolution of the effective components of the medicinal materials, and the appropriate temperature can also accelerate this process, making the production of medicinal wine more efficient.

[0021] Strict filtration process: A combination of centrifugal filtration and membrane filtration is used. First, the mixture is centrifuged at 3000-4000 rpm for 15-20 minutes, and then finely filtered through a 0.2-0.4 micron microporous membrane. This effectively removes dregs and impurities, ensuring the purity of the medicinal wine and making it safer and more convenient to use.

[0022] Meticulous container processing: Before the raw materials are mixed and soaked, the ceramic container is ultrasonically cleaned for 10-15 minutes to remove tiny impurities and odors from the inner wall of the container, so as to avoid adverse effects on the quality of the medicinal wine and ensure the pure taste and efficacy of the medicinal wine. Detailed Implementation

[0023] For the purposes of the detailed description below, it should be understood that the invention may take various alternative variations and sequences of steps unless expressly stated otherwise. Furthermore, except in any operational instance, or otherwise indicated, all figures representing the amounts of ingredients used, for example, in the specification and claims, should be understood to be modified in all cases by the term “about.” Therefore, unless indicated to the contrary, the numerical parameters set forth in the following specification and appended claims are approximations varying with the desired performance to be obtained according to the invention. It is not at all an attempt to limit the application of the doctrine of equivalents to the scope of the claims; each numerical parameter should be interpreted at least according to the number of significant figures reported and by applying ordinary rounding techniques.

[0024] Although the numerical ranges and parameters illustrating the broad scope of the invention are approximate, the values ​​listed in the specific examples are reported as precisely as possible. However, any numerical value inherently contains some error that is necessarily caused by the standard deviation found in their respective test measurements.

[0025] Furthermore, it should be understood that any numerical range described herein is intended to include all subranges falling within it. For example, the range “1 to 10” is intended to include all subranges between the minimum value 1 and the maximum value 10, i.e., a minimum value equal to or greater than 1 and a maximum value equal to or less than 10.

[0026] Example 1

[0027] Raw material selection: 5g of carefully selected 5-year-old artificially cultivated ginseng, which accumulates ample nutrients under suitable growing conditions. 10g of dried ginger, selected with smooth skin and firm texture, known for its strong pungent flavor and high medicinal value. 10g of Poria cocos, selected from dried, mold-free pieces to ensure its diuretic and dampness-removing effects. Following the same standards, the following herbs were selected in sequence: 10g of Eucommia ulmoides, 10g of Angelica sinensis, 10g of Polygonatum sibiricum, 10g of Pueraria lobata, 5g of Ligusticum chuanxiong, 5g of Carthamus tinctorius, 5g of Artemisia argyi, 10g of Spatholobus suberectus, 10g of Atractylodes macrocephala, 10g of Paeonia lactiflora, 10g of Rehmannia glutinosa, 10g of Astragalus membranaceus, 5g of Saposhnikovia divaricata, 5g of Notopterygium incisum, 5g of Angelica pubescens, 10g of Achyranthes bidentata, 10g of Chaenomeles speciosa, 10g of Clematis chinensis, 10g of Taxillus chinensis, 10g of Dipsacus asper, 5g of Lycopodium clavatum, and 5g of Clematis chinensis. Additionally, 800g of high-quality sorghum liquor was added, as the rich flavor of the sorghum liquor helps to better dissolve the active ingredients in the herbs.

[0028] Production Process: First, pre-treat the raw materials by gently rinsing them in clean water to remove surface impurities and dust. Then, place them in a well-ventilated area away from direct sunlight to air dry. Using professional slicing and cutting tools, slice root vegetables into thin slices with a precise thickness of 2-3 mm, and cut herbaceous materials into segments 1-2 cm long to ensure even release of active ingredients during subsequent soaking. Next, perform low-temperature plasma sterilization by placing the treated raw materials in a low-temperature plasma device for 5 minutes to thoroughly kill surface bacteria without damaging the materials.

[0029] Mixing and soaking: Select a ceramic container that has been sterilized at high temperature and has a layer of beeswax on the inner wall. First, pour in 1 / 3 of the sorghum liquor, about 267g. Slowly add the pre-treated raw materials into the container one by one, stirring while adding, so that the raw materials are initially mixed evenly with the liquor. Then pour in the remaining sorghum liquor, ensuring that the raw materials are completely submerged in the liquor. Next, seal the container opening with plastic wrap, and then put on a lid to seal it, preventing the liquor from evaporating and preventing external impurities from entering.

[0030] Dynamic maceration: The sealed container is placed on a specially designed, slowly rotating device, set to a rotation speed of 1 revolution per minute. During the subsequent maceration process, the device continues to rotate at a constant speed, ensuring full contact between the raw materials and the wine, and accelerating the extraction of active ingredients.

[0031] Aging: The container is placed in an environment with a temperature controlled at 18℃ and a humidity maintained at 50% for aging. The aging time is 45 days. During this period, the components of the wine and medicinal herbs continuously blend, and the quality and efficacy of the medicinal wine gradually improve. After aging, filtration is carried out using a combination of centrifugal filtration and membrane filtration. First, the wine is centrifuged at 3000 rpm for 15 minutes to initially separate the dregs. Then, it is finely filtered through a 0.2-micron microporous membrane to remove residual micro-impurities, resulting in a medicinal wine suitable for fumigation.

[0032] Example 2

[0033] Raw material selection: 10g of 6-year-old artificially cultivated ginseng, which has a high content of ginsenosides and other effective components. 15g of dried ginger, selected from plump and free from insect damage. Following the formula, select 15g each of Poria cocos, Eucommia ulmoides, Angelica sinensis, Polygonatum sibiricum, Pueraria lobata, Ligusticum chuanxiong, Carthamus tinctorius, Artemisia argyi, Spatholobus suberectus, Atractylodes macrocephala, Paeonia lactiflora, Rehmannia glutinosa, Astragalus membranaceus, Saposhnikovia divaricata, Notopterygium incisum, Angelica pubescens, Achyranthes bidentata, Chaenomeles speciosa, Clematis chinensis, Taxillus chinensis, Dipsacus asper, Lycopodium clavatum, and Clematis armandii, along with 1100g of sorghum liquor. Also prepare 88g of rice wine (8% of the volume of the sorghum liquor), as the unique components of rice wine can promote the dissolution of the effective components of the medicinal materials.

[0034] Production Process: The raw material pretreatment steps are the same as in Example 1, ensuring the cleanliness, uniformity of size, and sterility of the raw materials. Before mixing and soaking, the sorghum wine and rice wine are mixed and placed in a constant temperature heating device, heated to 40°C. A ceramic container that has undergone strict high-temperature sterilization and beeswax coating is selected, and 1 / 3 of the mixed liquor, approximately 367g, is added first. The pretreated raw materials are then added to the container in sequence, stirred evenly, and the remaining mixed liquor is poured in, and the container is sealed.

[0035] Dynamic soaking: The container is placed on a rotating device and the rotation speed is set to 1.5 revolutions per minute, so that the raw materials are in full and thorough contact with the wine, thereby improving the extraction efficiency of effective ingredients.

[0036] Aging: Place the container in an environment with a temperature of 20℃ and a humidity of 55% for 60 days. During this period, regularly observe the changes in color and aroma of the medicinal wine and record the data during the aging process. After aging, centrifuge at 3500 rpm for 18 minutes, and then filter through a 0.3-micron microporous membrane to obtain a medicinal wine suitable for fumigation.

[0037] Example 3

[0038] Raw material selection: 15g of 7-year-old artificially cultivated ginseng, at which time the medicinal value of ginseng reaches a relative peak. 20g of dried ginger, selected from aged ginger with a strong spiciness. 20g each of the following herbs are selected in order: Poria cocos, Eucommia ulmoides, Angelica sinensis, Polygonatum sibiricum, Pueraria lobata, Ligusticum chuanxiong, Carthamus tinctorius, Artemisia argyi, Spatholobus suberectus, Atractylodes macrocephala, Paeonia lactiflora, Rehmannia glutinosa, Astragalus membranaceus, Saposhnikovia divaricata, Notopterygium incisum, Angelica pubescens, Achyranthes bidentata, Chaenomeles speciosa, Clematis chinensis, Taxillus chinensis, Dipsacus asper, Lycopodium clavatum, and Clematis armandii; and 1500g of sorghum liquor.

[0039] Production process: During raw material pretreatment, the low-temperature plasma sterilization time is extended to 8 minutes to more thoroughly kill microorganisms on the surface of the raw materials. Other pretreatment steps are the same as in the previous two embodiments. A large, rigorously treated ceramic container is selected, and 1 / 3 of the sorghum liquor, i.e., 500g, is added first. The treated raw materials are then placed into the container in sequence, stirred evenly, and the remaining sorghum liquor is added. The container is then sealed.

[0040] Dynamic soaking: Place the container on a rotating device and set the rotation speed to 2 revolutions per minute to speed up the mixing speed of raw materials and wine and shorten the extraction time of effective ingredients.

[0041] Aging: The container is placed in an environment with a temperature of 22℃ and a humidity of 60% for 75 days. During the aging process, the medicinal wine is tested every 10 days to analyze the dissolution and changes of the effective components. After aging, it is first centrifuged at 4000 rpm for 20 minutes, and then finely filtered through a 0.4-micron microporous membrane to obtain a medicinal wine suitable for fumigation.

[0042] Example 4

[0043] Raw material selection: The same amount of raw materials as in Example 2 were used, namely 10g of ginseng, 15g of dried ginger, 15g of Poria cocos, 1100g of sorghum wine and 88g of rice wine.

[0044] Production process: The raw material pretreatment and mixing soaking steps are the same as in Example 2 to ensure the standardization of raw material treatment and the effectiveness of mixing soaking. During dynamic soaking, the container is also placed on a rotating device and rotated at a speed of 1.5 revolutions per minute.

[0045] Aging: The container is placed in an environment with a precisely controlled temperature of 20℃ and humidity of 55% for aging. During the aging process, samples of the medicinal wine are tested every 10 days using professional component analysis equipment to analyze changes in the content of various effective components, such as the dissolution and transformation of ginsenosides and flavonoids. The aging period is 60 days. After aging, the wine is filtered using a combination of conventional centrifugal filtration and membrane filtration to obtain a medicinal wine suitable for fumigation.

[0046] Example 5

[0047] Raw material selection: The same amount of raw materials as in Example 1 were used, namely 5g of ginseng, 10g of dried ginger, 10g of Poria cocos, and 800g of sorghum liquor.

[0048] Production Process: The raw material pretreatment steps are the same as in Example 1. Before mixing and soaking, the ceramic container is ultrasonically cleaned twice, 15 minutes each time. After the first cleaning, it is rinsed with clean water and then cleaned a second time to ensure that the tiny impurities and odors on the inner wall of the container are thoroughly removed. After cleaning, it is sterilized at high temperature and coated with beeswax. Mixing, soaking, dynamic soaking, and aging are carried out according to the method in Example 1. The aging time is 45 days, the temperature is controlled at 18℃, and the humidity is maintained at 50%. After aging, the medicinal wine is obtained by centrifuging at 3000 rpm for 15 minutes and then filtering it through a 0.2-micron microporous membrane.

[0049] Treatment Cases

[0050] Case 1

[0051] Patient Information: Ms. Li, 45 years old, works in a damp environment for a long time and suffers from severe cold-dampness type arthritis, with joint pain, swelling and limited mobility.

[0052] Treatment process: The medicinal wine prepared in Example 1 is used for fumigation treatment, 3 times a week, 30 minutes each time.

[0053] Treatment outcome: After one month of treatment, joint pain was significantly reduced, swelling subsided, and mobility improved. After two more months of continued treatment, joint mobility essentially returned to normal, with only occasional pain recurring.

[0054] Case 2

[0055] Patient Information: Mr. Zhang, 50 years old, suffered from local bruising, blocked meridians, and numbness in his limbs due to a fall and sprain.

[0056] Treatment process: The medicated wine from Example 2 was used for fumigation, 4 times a week, 40 minutes each time.

[0057] Treatment results: After two weeks, the bruising gradually dissipated, and the numbness in the limbs lessened. After one and a half months of continued treatment, the numbness in the limbs disappeared, and the local bruising was completely absorbed.

[0058] Case 3

[0059] Patient Information: Grandma Wang, 65 years old, suffers from cold constitution, excessive dampness, often feels weak and cold, and has poor sleep quality.

[0060] Treatment process: Use the medicated wine from Example 3 for fumigation, twice a week, 25 minutes each time.

[0061] Treatment results: After one and a half months, the symptoms of cold intolerance were relieved, the body gradually regained strength, and sleep quality improved. After three months of continued treatment, the patient's physical condition was good, and they no longer easily felt weak or cold.

[0062] Case 4

[0063] Patient Information: Mr. Zhao, 38 years old, suffers from cervical spondylosis due to long hours of desk work, with symptoms of neck stiffness, pain, and dizziness.

[0064] Treatment process: Use the medicated wine fumigation method described in Example 4, 3 times a week, 35 minutes each time, while also performing simple neck rehabilitation exercises.

[0065] Treatment results: After one month, neck stiffness and pain were reduced, and dizziness decreased. After two and a half months of continued treatment, neck movement became free, and dizziness symptoms basically disappeared.

[0066] Case 5

[0067] Patient Information: Ms. Sun, 42 years old, is weak after childbirth, has insufficient qi and blood, and excessive dampness in her body, resulting in joint pain and edema.

[0068] Treatment process: The medicated wine fumigation method described in Example 5 is used 3 times a week for 30 minutes each time, combined with appropriate dietary conditioning.

[0069] Treatment results: Two months later, joint pain was relieved, body swelling subsided, blood circulation gradually recovered, and mental state was good.

[0070] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A medicinal wine for fumigating the body, characterized in that, The ingredients include the following parts by weight: ginseng 5-15 parts, dried ginger 10-20 parts, poria cocos 10-20 parts, eucommia ulmoides 10-20 parts, angelica sinensis 10-20 parts, polygonatum sibiricum 10-20 parts, kudzu root 10-20 parts, chuanxiong rhizome 5-15 parts, safflower 5-15 parts, mugwort leaf 5-15 parts, chicken blood vine 10-20 parts, atractylodes macrocephala 10-20 parts, white peony root 10-20 parts, prepared rehmannia root 10-20 parts, astragalus root 10-20 parts, saposhnikovia root 5-15 parts, notopterygium root 5-15 parts, angelica pubescens root 5-15 parts, achyranthes bidentata root 10-20 parts, papaya 10-20 parts, clematis chinensis root 10-20 parts, mulberry mistletoe 10-20 parts, dipsacus root 10-20 parts, lycopodium clavatum root 5-15 parts, clematis chinensis root 5-15 parts, and sorghum liquor 800-1500 parts.

2. The medicinal wine for fumigating the body according to claim 1, characterized in that, The ginseng in question is 5-7 year old artificially cultivated ginseng, which has been sliced ​​and dried.

3. The medicinal wine for fumigating the body according to claim 1, characterized in that, The dried ginger mentioned is processed dried ginger. The processing method is as follows: wash the dried ginger, soak it in a 5%-10% salt solution for 2-3 hours, take it out and drain the water, stir-fry it over low heat until the surface is slightly charred and the internal color is darkened.

4. A method for preparing a medicinal wine for fumigating the body as described in any one of claims 1-3, characterized in that, Includes the following steps: Raw material pretreatment: Wash and dry all raw materials separately, and cut them into uniform thin slices or small sections. The thickness of the slices for root and rhizome raw materials should be controlled at 2-3 mm, and the length of the sections for herbaceous raw materials should be 1-2 cm. Mixed soaking: Place the pre-treated raw materials into a ceramic container that has been sterilized at high temperature and has a layer of beeswax on the inner wall. First, add 1 / 3 of the sorghum liquor, stir well, and then add the remaining sorghum liquor. Seal and soak. Dynamic soaking: During the soaking process, the container is placed on a device that can rotate slowly, rotating at a constant speed of 1-2 revolutions per minute to ensure that the raw materials and the wine are in full contact. Aging: The soaking time is 45-75 days, the temperature is controlled at 18-22℃, and the humidity is maintained at 50%-60%. After aging, the medicinal wine that can be used for fumigation of the body is obtained.

5. The method for preparing the medicinal wine for fumigating the body according to claim 4, characterized in that, In the raw material pretreatment step, each raw material is subjected to low-temperature plasma sterilization for 5-10 minutes.

6. The method for preparing the medicinal wine for fumigating the body according to claim 5, characterized in that, In the mixed soaking step, sorghum liquor is mixed with 5%-10% rice wine, heated to 35-45℃, and then the raw materials are added for soaking.

7. The method for preparing the medicinal wine for fumigation according to claim 6, characterized in that, After the aging process, a combination of centrifugal filtration and membrane filtration is used for filtration: first, centrifugation is carried out at a speed of 3000-4000 rpm for 15-20 minutes, and then fine filtration is carried out through a microporous membrane of 0.2-0.4 microns to remove the residue and impurities.

8. The method for preparing the medicinal wine for fumigating the body according to claim 7, characterized in that, During the production process, before the raw materials are mixed and soaked, the ceramic container is ultrasonically cleaned for 10-15 minutes to remove tiny impurities and odors from the inner wall of the container.