A kind of turtle-snake wine prepared by using decapitated and gutted cobra, silver ring snake and black snake in wine, and application thereof in dredging collaterals and stopping convulsion, treating apoplexy numbness product

Abstract

This invention relates to the field of turtle and snake wine preparation technology, and specifically discloses a turtle and snake wine prepared by using headless and visceral cobras, banded kraits, and black-tailed snakes, and its application in products for promoting blood circulation, relieving spasms, and treating stroke numbness. The ingredients include the following parts by weight: 8-12 parts of golden turtle; 15-25 parts of headless and visceral cobras; 8-15 parts of headless and visceral banded kraits; 10-18 parts of headless and visceral black-tailed snakes; 15-30 parts of astragalus; 10-20 parts of angelica; 5-12 parts of earthworm; 3-8 parts of scorpion; 10-18 parts of achyranthes; 8-16 parts of gastrodia; and 1000-1500 parts of base liquor, a pure grain liquor with an alcohol content of 45% vol-55% vol. The tortoise and snake wine, made by adding headless and visceral cobras, banded kraits, and black-tailed snakes to wine, and its application in products for clearing the meridians, stopping spasms, and treating stroke numbness, works synergistically to invigorate qi and blood, dispel wind and clear the meridians, stop spasms and calm the nerves, which is in line with the pathogenesis of wind, phlegm, blood stasis and deficiency in post-stroke sequelae.

Description

Technical Field

[0001] This invention relates to the field of turtle and snake wine preparation technology, specifically to a turtle and snake wine prepared by using headless and visceral cobras, banded kraits, and black-tailed snakes, and its application in products for promoting blood circulation, relieving spasms, and treating stroke numbness. Background Technology

[0002] Stroke is one of the major diseases that seriously endanger human health, characterized by high incidence, high disability rate and high mortality rate.

[0003] The core pathogenesis of stroke sequelae lies in the interplay of wind, phlegm, blood stasis, and deficiency, leading to meridian obstruction, poor blood and qi circulation, and insufficient nourishment of the tendons and vessels. Modern medicine believes that its pathological basis mainly involves neurological deficits caused by impaired cerebral blood circulation, as well as secondary limb motor dysfunction and sensory abnormalities. Currently, clinical treatments for stroke sequelae mainly include rehabilitation training, physical therapy, antiplatelet aggregation drugs, and neurotrophic drugs. However, these methods have shortcomings such as slow onset of action, limited efficacy, and significant side effects with long-term use, especially in improving symptoms such as limb numbness and spasms.

[0004] Traditional Chinese medicine (TCM) possesses unique advantages and rich experience in treating post-stroke sequelae. TCM theory holds that insect and snake-based medicines have the effects of "dispelling wind and unblocking meridians, promoting blood circulation and removing blood stasis, stopping spasms and calming convulsions," and are particularly adept at penetrating deep into the meridians and bones to eliminate chronic and stubborn diseases. Snake-based medicinal wines have a long history of use in my country, but existing snake wine products and preparation methods generally suffer from the following shortcomings:

[0005] I. Insufficient Refinement of Raw Material Selection. Current snake wine production methods often use a single snake species or a simple mixture of species for soaking, without specifically selecting and combining them based on the medicinal properties of different snake species. Cobras are adept at traversing and are good at dispelling wind and promoting blood circulation; banded kraits have strong venom and a potent effect in dispelling wind; and black-banded kraits are neutral and non-venomous, good at relaxing muscles and promoting blood circulation. Each of these three species has its own strengths and weaknesses, requiring proper combination to achieve synergistic effects. Furthermore, current techniques for processing snakes before medicinal use are rather crude, either failing to remove the head and internal organs or performing incomplete processing. Residual venom, internal organs, and fatty tissue not only affect the taste and clarity of the wine but also pose certain safety risks.

[0006] Second, the processing techniques lack differentiation. Different snake species have different tissue structures and active ingredients, making it difficult to fully dissolve and transform the active ingredients of each medicinal material using a uniform processing method. In addition, the processing of animal-derived medicinal materials such as turtles is mostly based on simple drying, lacking targeted processing techniques to enhance their effects of nourishing yin and suppressing yang, softening hardness and dispersing nodules.

[0007] Third, the preparation methods are relatively simplistic. Existing snake wine preparations mostly employ a simple "one-pot soaking" method, mixing animal and plant medicinal materials and soaking them all at once. This ignores the differences in dissolution rates and conditions among the active ingredients of different medicinal materials. The active ingredients in animal medicinal materials are mostly large molecules such as proteins and polypeptides, which dissolve slowly and require longer soaking times and suitable temperature control. In contrast, the active ingredients in plant medicinal materials, such as flavonoids and saponins, dissolve relatively quickly. Using the same soaking process for both makes it difficult to ensure the full extraction of each component, resulting in low utilization of the medicinal materials and an unclear and insufficient understanding of the pharmacodynamic material basis.

[0008] Fourth, the post-processing technology is not perfect. Traditional medicinal wines are prone to problems such as sedimentation, turbidity, and oxidation discoloration during long-term storage, which affect the stability of the product and the user experience. However, existing technologies lack systematic and effective solutions to these problems.

[0009] Therefore, developing a tortoise and snake wine with a scientific formula, meticulous preparation, refined processing technology, stable and reliable product, and definite efficacy in clearing the meridians, relieving spasms, and treating sequelae of stroke, has significant clinical significance and market value. Summary of the Invention

[0010] To solve the above technical problems, the present invention is achieved through the following technical solution: a tortoise and snake wine prepared by adding headless and visceral cobras, banded kraits, and black-banded kraits to alcohol, and its application in products for promoting blood circulation, relieving spasms, and treating stroke numbness, comprising the following raw materials in parts by weight:

[0011] 8-12 servings of golden tortoise;

[0012] 15-25 portions of headless and cleaned cobra;

[0013] 8-15 portions of headed and gutted banded krait;

[0014] 10-18 portions of headless and entrails-cleaned black-banded snake;

[0015] Astragalus membranaceus 15-30 parts;

[0016] 10-20 parts of Angelica sinensis;

[0017] 5-12 portions of earthworm;

[0018] 3-8 portions of whole scorpion;

[0019] 10-18 parts of Achyranthes bidentata;

[0020] 8-16 portions of Gastrodia elata;

[0021] The base liquor consists of 1000-1500 parts of pure grain baijiu with an alcohol content of 45% vol-55% vol.

[0022] Preferably, the tortoise is the whole shell and plastron of a tortoise after removing its internal organs, and has undergone sand-scalding and vinegar-quenching treatment. The sand-scalding and vinegar-quenching treatment process is as follows:

[0023] Heat clean river sand to 180℃-220℃, add the whole carapace and plastron of the golden tortoise and stir-fry until the surface bulges and turns dark yellow. Remove and immediately quench in rice vinegar. Use 20-30 parts by weight of rice vinegar for every 100 parts by weight of golden tortoise. After quenching, dry and crush into coarse particles.

[0024] Preferably, the methods for removing the head and internal organs and processing the three types of snakes include:

[0025] (1) Remove the head, internal organs and tail tip of the cobra, banded krait and rat snake respectively, cut along the ventral side and scrape off the peritoneum and residual fat;

[0026] (2) Coat the inside and outside surfaces of the snake with a mixture of rice wine and ginger juice in a volume ratio of 1:4, and marinate at 4℃-8℃ for 3-4 hours.

[0027] (3) After rinsing with clean water, dry in hot air circulation at 45℃-55℃ until the moisture content does not exceed 12%;

[0028] (4) After drying, they are processed in different ways:

[0029] Cobra: Cut into 5-8cm sections. Heat sesame oil to 140℃-160℃, add the snake sections and stir-fry for 2-3 minutes until the surface is golden brown and slightly charred. Drain the oil and let cool.

[0030] Silver-ringed snake: Fry wheat bran in a pot until it smokes, then add the snake and stir-fry until the surface turns a uniform dark yellow. Sift out the wheat bran.

[0031] Black-tailed snake: Soak in rice wine until the wine is absorbed, then bake in an oven at 70℃-80℃ for 30-40 minutes, then remove and cut into sections.

[0032] Preferably, the process of detoxifying the whole scorpion by soaking it in salt water is as follows:

[0033] Place the whole scorpion in a 4%-5% salt solution and soak for 40-60 minutes. After soaking, rinse it with running water until the salt is washed off the surface, then drain and set aside.

[0034] Preferably, the preparation method of the tortoise and snake wine is as follows:

[0035] Step (1): Weigh each raw material according to the weight ratio, quench the golden turtle with sand and vinegar, remove the heads and viscera of the three snakes and process them differently, and detoxify the whole scorpion with salt water; cut the astragalus, angelica, achyranthes and gastrodia into 0.5-1cm thick slices, and cut the earthworm into sections;

[0036] Step (2): The processed golden tortoise, cobra, silver ring snake, black-banded snake, scorpion, and earthworm are first submerged in 60% of the total amount of the base wine, and then sealed and soaked at 25℃-28℃ for 15 days, stirring once every 3 days during the period;

[0037] Then lower the temperature to 20℃-24℃ and continue soaking for 30 days, stirring once every 5 days during this period;

[0038] Finally, the temperature was raised to 25℃-26℃ and the soaking continued for 15 days to obtain the first-grade soaking solution and the dregs.

[0039] Step (3): Add the dregs from step (2) to the base wine in an amount of 3-5 times its weight, heat and reflux at 70℃-80℃ for 1-2 hours, and combine the extract with the first-stage soaking liquid after cooling to obtain animal medicinal material extract;

[0040] Step (4): Put the four medicinal herbs, namely Astragalus membranaceus, Angelica sinensis, Achyranthes bidentata and Gastrodia elata, into a gauze bag and put it into the remaining 40% of the base wine. Seal and soak at 18℃-25℃ for 30 days, stirring once every 5 days during the period. Take out the gauze bag and press it. Combine the pressed liquid with the soaking liquid to obtain the medicinal herb soaking liquid.

[0041] Step (5): Combine the animal extract from step (3) with the plant soaking liquid from step (4), mix them well, and let them stand in the dark at 15℃-18℃ for 90-120 days to mature.

[0042] Step (6): Cool the wine after maturation in step (5) to 0℃-4℃ and keep it for 12-24 hours. Then, filter it through diatomaceous earth and 0.45μm microporous membrane under low temperature conditions to obtain the turtle and snake wine.

[0043] Preferably, during the first stage of soaking the animal medicinal materials in step (2), ultrasonic-assisted extraction is used:

[0044] The soaking solution is subjected to ultrasonic treatment every 7 days, with an ultrasonic power of 200-300W and a frequency of 25-40kHz, for 20-30 minutes each time.

[0045] Preferably, the step (2) further includes a step of crushing the animal medicinal materials before the first stage of soaking:

[0046] The coarse granules of the golden tortoise, the processed cobra segments, the silver ring snake segments, the black-tailed snake segments, and the earthworm segments are crushed into fragments with a particle size of 0.5-1.5cm, while the whole scorpion is kept intact. The crushing process can increase the contact area between the medicinal materials and the base wine, and improve the dissolution efficiency of the active ingredients.

[0047] Preferably, the first stage of soaking the animal medicinal materials in step (2) employs dynamic circulating soaking:

[0048] An inlet and an outlet are set at the bottom and top of the soaking container, respectively. The liquid at the bottom is pumped to the top for spraying and reinjection by a circulation pump. The circulation flow rate is controlled at 0.5-1.0L / min. The liquid is circulated for 30 minutes after every 6 hours of soaking to simulate the traditional "turning over" operation, avoid the herbs from clumping, and promote the uniform dissolution of the components.

[0049] Preferably, the heating reflux extraction in step (3) employs segmented temperature-controlled reflux:

[0050] First, reflux extract at a low temperature of 50℃-55℃ for 30 minutes to fully dissolve the heat-sensitive components; then raise the temperature to 75℃-80℃ and continue reflux extraction for 40-60 minutes to accelerate the dissolution of poorly soluble macromolecular components.

[0051] After the reflux extraction is completed, the residue is pressed while it is still hot, and the pressed liquid is combined with the extract.

[0052] Preferably, the process is characterized by intermittent stirring and nitrogen protection during the merging and maturation process described in step (5):

[0053] Stir the combined wine slowly every 15 days at a speed of 30-50 rpm for 10-15 minutes.

[0054] After stirring, nitrogen gas is introduced into the space above the liquid surface to reduce the oxygen content in the container to below 5% to prevent the active ingredients from oxidizing.

[0055] The present invention also provides the use of the above-mentioned tortoise and snake wine in the preparation of products with the effects of promoting blood circulation and relieving spasms or treating stroke numbness.

[0056] It has the following beneficial effects:

[0057] This formula combines three snake species—cobra, banded krait, and black-tailed snake—to achieve synergistic effects by utilizing the differences in their medicinal properties. It is also combined with other medicinal materials such as tortoise shell, astragalus, angelica, earthworm, scorpion, achyranthes bidentata, and gastrodia elata. The whole formula works to invigorate qi and blood, dispel wind and unblock collaterals, and stop spasms and calm convulsions, which is in line with the pathogenesis of wind, phlegm, blood stasis, and deficiency in post-stroke sequelae.

[0058] The three types of snakes were strictly treated by removing their heads and internal organs, removing venom glands, internal organs and fatty tissue, and marinating them with a mixture of rice wine and ginger juice to remove the fishy smell. The whole scorpion was soaked in salt water to remove the venom, which significantly reduced the toxicity and fishy smell of the product.

[0059] Different processing methods were adopted for the three types of snakes: stir-frying with sesame oil, stir-frying with wheat bran, and soaking and baking in rice wine. The golden turtle was treated with sand scalding and vinegar quenching, which not only followed the traditional Chinese medicine processing theory, but also facilitated the full dissolution of effective ingredients.

[0060] The utilization rate of medicinal materials is high. Animal and plant medicinal materials are graded and soaked. The animal medicinal materials are soaked using a three-stage variable temperature process, combined with dynamic circulation soaking and ultrasonic-assisted extraction. The residue is then extracted by reflux, which minimizes waste and increases the content of effective ingredients.

[0061] Nitrogen purging is used to prevent oxidation during the maturation stage. The post-treatment stage uses a gradient filtration process that combines slow cooling, low-temperature settling, diatomaceous earth filtration and microporous membrane filtration. After filtration, the product is aged at a warm temperature. The resulting product is clear and transparent and does not easily produce sediment or turbidity during long-term storage.

[0062] It can be further processed into various dosage forms such as oral liquid, ointment, external tincture, and capsule to meet the different medication needs of stroke sequelae patients. Detailed Implementation

[0063] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0064] In the first embodiment, the present invention provides a technical solution: a turtle-snake wine prepared by adding headless and visceral cobras, banded kraits, and black-banded kraits to wine, comprising the following raw materials in parts by weight:

[0065] 10 portions of golden tortoises;

[0066] 20 servings of headless and cleaned cobras;

[0067] 11 portions of headless and cleaned banded kraits;

[0068] 14 portions of headless and cleaned black-banded snake;

[0069] 20 portions of Astragalus membranaceus;

[0070] 15 portions of Angelica sinensis;

[0071] 9 portions of earthworm;

[0072] 6 portions of whole scorpions;

[0073] 14 parts of Achyranthes bidentata;

[0074] 12 portions of Gastrodia elata;

[0075] The base liquor consists of 1200 portions of pure grain baijiu with an alcohol content of 50% vol.

[0076] The preparation method is as follows:

[0077] Preparation of the golden tortoise:

[0078] Take the turtle's whole shell and plastron after removing the internal organs, brush off any remaining meat, rinse with clean water, and drain. Heat clean river sand in a pot to 200℃±10℃, add the turtle's whole shell and plastron, and stir-fry continuously until the surface puffs up, the texture is crisp, and the color turns dark yellow. Remove and immediately quench in rice vinegar, using 25 parts by weight of rice vinegar for every 100 parts by weight of turtle. After the vinegar is absorbed, remove and dry at 60℃, then crush into coarse particles with a particle size of 0.5-1.0cm for later use.

[0079] The head removal, viscera removal, and processing of three types of snakes:

[0080] Head and viscera removal: Take cobras, banded kraits, and black-tailed snakes respectively, remove the head and tail tip from the neck, cut longitudinally along the midline of the abdomen, remove all internal organs, carefully scrape away the peritoneum and residual fat tissue in the abdominal cavity with a scraper, and wash the abdominal cavity with clean water to remove blood and dirt.

[0081] Marinating: Extract juice from fresh ginger and mix it with Shaoxing wine at a volume ratio of 1:4 to make a ginger juice and Shaoxing wine mixture. Apply the mixture evenly to the inner and outer surfaces of the three types of snakes and marinate in a refrigerated environment at 4℃-8℃ for 3.5 hours.

[0082] Drying process: After marinating, quickly rinse the snake's surface with clean water and drain. Lay the snake flat on the mesh rack of a hot air circulating drying oven, set the temperature to 50℃±3℃, and dry until the snake's moisture content is 10%-12%. Remove from the oven.

[0083] Differentiated production methods:

[0084] Cobra: Cut the dried cobra into 6-8cm sections. Heat sesame oil in a pan to 150℃±5℃, add the snake sections, and stir-fry quickly for 2.5 minutes, until the snake sections are golden brown and slightly charred and crispy. Remove and drain excess oil, then let cool.

[0085] Banded krait: Place wheat bran in a wok, heat and stir-fry until it smokes, then add the dried whole banded krait and stir-fry until the surface of the snake turns a uniform dark yellow. Remove it, sift out the wheat bran, let it cool, and then cut it into sections.

[0086] Black-tailed snake: Soak the dried black-tailed snake evenly in rice wine, using 15 parts rice wine for every 100 parts black-tailed snake. Let it soak until the wine is completely absorbed. Spread it flat on a baking tray and bake in an oven at 75℃±3℃ for 35 minutes. Remove it, let it cool, and then cut it into sections.

[0087] Detoxification treatment of whole scorpions with salt water:

[0088] Take a whole scorpion, place it in a 4.5% salt solution, soak for 50 minutes, then rinse with running water for 30 minutes until the salt is washed off the surface, and drain for later use.

[0089] Pretreatment of medicinal plants:

[0090] Take Astragalus membranaceus, Angelica sinensis, Achyranthes bidentata, and Gastrodia elata, remove impurities, wash them, and cut them into slices 0.5-1.0 cm thick. Dry them at 60℃ until the moisture content does not exceed 10%, and set aside. Cut the earthworm into sections 1-2 cm long, and set aside.

[0091] Activated charcoal aging treatment of base liquor:

[0092] Add 0.08% (w / v) of activated carbon for winemaking to the base wine, stir well, let stand for 36 hours, stirring once every 12 hours during this period, and then filter through diatomaceous earth to remove the activated carbon, and take the filtrate for later use.

[0093] First stage of soaking animal medicinal materials:

[0094] The six animal medicinal materials, namely, the coarsely processed golden tortoise shell, cobra segments, silver ring snake segments, black-tailed snake segments, whole scorpion, and earthworm segments, are crushed into pieces with a particle size of 0.5-1.5cm (the whole scorpion is kept intact). After being mixed evenly, they are placed in a soaking tank and 60% (i.e., 720 parts by weight) of the total amount of aged base liquor is added to completely submerge the medicinal materials.

[0095] Seal the soaking tank and proceed with the soaking process using the following three-stage variable temperature procedure:

[0096] Phase 1 (first 15 days): The tank temperature is controlled at 26℃±1℃. The tank is opened and stirred once every 3 days, and each stirring is for 5 minutes.

[0097] Second stage (days 16-45): Reduce the tank temperature to 22℃±1℃, and stir once every 5 days for 5 minutes each time;

[0098] Phase 3 (Days 46-60): Raise the tank temperature to 25.5℃±0.5℃ and continue soaking for 15 days, stirring once every 5 days.

[0099] During the maceration period, dynamic circulation maceration was used to assist extraction: circulation pipelines were installed at the bottom and top of the maceration tank, and the wine from the bottom of the tank was pumped to the top for spraying and reinjection via a circulation pump. The circulation flow rate was controlled at 0.8 L / min, and the circulation pump was turned on for 30 minutes every 6 hours of maceration. At the same time, the wine in the maceration tank was subjected to ultrasonic treatment every 7 days, with an ultrasonic power of 250W and a frequency of 28kHz, for 25 minutes each time.

[0100] After soaking, the wine and medicinal residue were separated to obtain approximately 680 parts by weight of primary soaking solution.

[0101] Reflux extraction of medicinal residue:

[0102] The dregs obtained during the first stage of soaking the animal medicinal materials were placed in an extraction tank, and four times the weight of the dregs of base wine were added. The mixture was first extracted by reflux at 52℃±2℃ for 30 minutes, and then heated to 78℃±2℃ and continued to be extracted by reflux for 50 minutes. After extraction, the dregs were pressed while hot, and the pressed liquid and the extract were combined and cooled to room temperature to obtain approximately 240 parts by weight of animal medicinal material extract.

[0103] The animal medicinal material extract was combined with the primary soaking solution obtained in the above process to obtain a total of approximately 920 parts by weight of animal medicinal material extract.

[0104] Soaking herbal medicines:

[0105] Take the pre-treated Astragalus membranaceus slices, Angelica sinensis slices, Achyranthes bidentata slices, and Gastrodia elata slices. First, moisten the medicinal materials with 6% of the total amount of base liquor and let them soak for 45 minutes until the base liquor is fully absorbed. Then, put them into an 80-mesh food-grade pure cotton gauze bag, loosely packing it to leave room for the medicinal materials to expand.

[0106] Place the gauze bag into the remaining approximately 251 parts by weight of base liquor, seal it, and soak it at 22℃±2℃ for 30 days. During this period, take out the gauze bag every 5 days to turn it over and stir the soaking liquid once. After soaking, take out the gauze bag and press it with a press until no liquor flows out. Combine the pressed liquid with the soaking liquid to obtain approximately 260 parts by weight of herbal medicine soaking liquid.

[0107] Merging and maturation:

[0108] The animal extract obtained during the reflux extraction of medicinal residues and the plant soaking liquid obtained during the soaking of plant medicinal materials were combined and mixed to obtain approximately 1180 parts by weight of the combined wine. The combined wine was transferred to a sealed aging tank and aged for 105 days at 16℃±1℃ in the dark.

[0109] During the aging process, an intermittent stirring and nitrogen protection process is adopted: the wine is slowly stirred once every 15 days at a speed of 40 rpm for 12 minutes; after stirring, nitrogen is introduced into the space above the liquid surface for 3 minutes to reduce the oxygen content in the tank to below 5%.

[0110] Low-temperature cryogenic filtration:

[0111] After aging, the wine is slowly cooled to 2℃±1℃ at a rate of 3℃ per hour and kept at this temperature for 18 hours to allow large molecular impurities, colloidal particles, and low-temperature insoluble substances to fully coagulate and precipitate.

[0112] Under low temperature conditions, the wine is first filtered through a diatomaceous earth filter with a pre-coating thickness of 2.0 mm and a filtration pressure controlled at 0.15 MPa; then it is finely filtered through a 0.45 μm polypropylene microporous membrane with a filtration pressure controlled at 0.08 MPa to obtain the filtrate.

[0113] Warming and Aging and Bottling:

[0114] The filtered wine is slowly heated to room temperature (22℃±2℃) at a rate of 1.5℃ per hour, and then left to age at room temperature for 20 days to allow the 20 components to fully blend and harmonize. After aging, if it passes inspection, it is bottled to obtain approximately 1100 parts by weight of the finished turtle and snake wine.

[0115] In the second embodiment, the present invention provides a technical solution: the difference between this embodiment and the first embodiment is that the raw material formula is adjusted to: 8 parts by weight of golden turtle, 25 parts by weight of cobra, 15 parts by weight of silver ring snake, 18 parts by weight of black-tailed snake, 30 parts by weight of astragalus, 20 parts by weight of angelica, 12 parts by weight of earthworm, 8 parts by weight of scorpion, 18 parts by weight of achyranthes bidentata, 16 parts by weight of gastrodia elata, and 1500 parts by weight of base liquor, with an alcohol content of 55% vol.

[0116] In the preparation method, the three-stage variable temperature process for soaking animal medicinal materials in the first stage is adjusted as follows: first stage (first 15 days) 28℃±1℃, second stage (days 16-45) 24℃±1℃, third stage (days 46-60) 26℃±0.5℃.

[0117] The remaining operating steps and process parameters are the same as in the first embodiment.

[0118] In the third embodiment, the present invention provides a technical solution: the difference between this embodiment and the first embodiment is that the raw material formula is adjusted to: 12 parts by weight of golden turtle, 15 parts by weight of cobra, 8 parts by weight of silver ring snake, 10 parts by weight of black-tailed snake, 15 parts by weight of astragalus, 10 parts by weight of angelica, 5 parts by weight of earthworm, 3 parts by weight of scorpion, 10 parts by weight of achyranthes bidentata, 8 parts by weight of gastrodia elata, and 1000 parts by weight of base liquor, with an alcohol content of 45% vol.

[0119] In the preparation method, the three-stage temperature-changing process of soaking animal medicinal materials in the first stage is adjusted as follows: the first stage (first 15 days) is 25℃±1℃, the second stage (days 16-45) is 20℃±1℃, and the third stage (days 46-60) is 24℃±0.5℃; the ultrasonic treatment power is adjusted to 200W, the frequency is 25kHz, and each treatment lasts for 20 minutes.

[0120] The remaining operating steps and process parameters are the same as in Example 1.

[0121] Effect verification:

[0122] Sixty male SPF-grade SD rats, weighing 180-220g, were randomly divided into six groups of 10 rats each: blank control group, model group, positive control group (Hua Tuo Zaizao Wan, administered by gavage, 0.5g / kg), Example 1 group (administered by gavage, 5mL / kg), Example 2 group (administered by gavage, 5mL / kg), and Example 3 group (administered by gavage, 5mL / kg).

[0123] After 14 days of continuous administration, rats in each group underwent middle cerebral artery occlusion (MCAO) modeling using the suture occlusion method. Neurological deficit scores were assessed 24 hours post-surgery, and the percentage of cerebral infarction area was measured. The results are shown in Table 1.

[0124] Table 1. Effects on neurological deficit scores and cerebral infarction area in rats

[0125] Blank control group 0 0 Model group 2.8±0.6 32.5±4.8 Positive drug group 1.6±0.5* 18.3±3.6* Example 1 Group 1.3±0.4*# 15.2±3.1*# Example 2 group 1.5±0.5* 16.8±3.4* Example 3 Group 1.4±0.4* 16.1±3.3*

[0126] Note: Compared with the model group, *P<0.05; compared with the positive drug group, #P<0.05.

[0127] As shown in the table above, all the groups in the embodiments of the present invention can significantly reduce the neurological deficit score and the percentage of cerebral infarction area in MCAO model rats (P<0.05), and the effect of the first embodiment group is better than that of the positive drug group (P<0.05), indicating that the turtle and snake wine of the present invention has a good effect of clearing the meridians and relieving spasms, and improving neurological function damage after stroke.

[0128] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A type of turtle-snake wine prepared by adding headless and visceral cobras, banded kraits, and black-banded kraits to alcohol, characterized in that... Including the following parts by weight of raw materials: 8-12 servings of golden tortoise; 15-25 portions of headless and cleaned cobra; 8-15 portions of headed and gutted banded krait; 10-18 portions of headless and entrails-cleaned black-banded snake; Astragalus membranaceus 15-30 parts; 10-20 parts of Angelica sinensis; 5-12 portions of earthworm; 3-8 portions of whole scorpion; 10-18 parts of Achyranthes bidentata; 8-16 portions of Gastrodia elata; The base liquor consists of 1000-1500 parts of pure grain baijiu with an alcohol content of 45% vol-55% vol.

2. The turtle-snake wine prepared according to claim 1, using headless and visceral cobras, banded kraits, and black-banded kraits, is characterized in that... The golden tortoise is the whole shell and plastron of a tortoise after the internal organs have been removed, and it has undergone sand-scalding and vinegar-quenching treatment. The sand-scalding and vinegar-quenching treatment process is as follows: Heat clean river sand to 180℃-220℃, add the whole carapace and plastron of the golden tortoise and stir-fry until the surface bulges and turns dark yellow. Remove and immediately quench in rice vinegar. Use 20-30 parts by weight of rice vinegar for every 100 parts by weight of golden tortoise. After quenching, dry and crush into coarse particles.

3. The turtle-snake wine prepared according to claim 1, using headless and visceral cobras, banded kraits, and black-banded kraits, is characterized in that... The methods for removing the head and internal organs and processing the three types of snakes include: (1) Remove the head, internal organs and tail tip of the cobra, banded krait and rat snake respectively, cut along the ventral side and scrape off the peritoneum and residual fat; (2) Coat the inside and outside surfaces of the snake with a mixture of rice wine and ginger juice in a volume ratio of 1:4, and marinate at 4℃-8℃ for 3-4 hours. (3) After rinsing with clean water, dry in hot air circulation at 45℃-55℃ until the moisture content does not exceed 12%; (4) After drying, they are processed in different ways: Cobra: Cut into 5-8cm sections. Heat sesame oil to 140℃-160℃, add the snake sections and stir-fry for 2-3 minutes until the surface is golden brown and slightly charred. Drain the oil and let cool. Silver-ringed snake: Fry wheat bran in a pot until it smokes, then add the snake and stir-fry until the surface turns a uniform dark yellow. Sift out the wheat bran. Black-tailed snake: Soak in rice wine until the wine is absorbed, then bake in an oven at 70℃-80℃ for 30-40 minutes, then remove and cut into sections.

4. The turtle-snake wine prepared according to claim 1, using headless and visceral cobras, banded kraits, and black-banded kraits, is characterized in that... The process of detoxifying the whole scorpions by soaking them in salt water is as follows: Place the whole scorpion in a 4%-5% salt solution and soak for 40-60 minutes. After soaking, rinse it with running water until the salt is washed off the surface, then drain and set aside.

5. The turtle-snake wine prepared according to claim 1, using headless and visceral cobras, banded kraits, and black-banded kraits as ingredients, is characterized in that... The preparation method of the tortoise and snake wine is as follows: Step (1): Weigh each raw material according to the weight ratio, quench the golden turtle with sand and vinegar, remove the heads and viscera of the three snakes and process them differently, and detoxify the whole scorpion with salt water; cut the astragalus, angelica, achyranthes and gastrodia into 0.5-1cm thick slices, and cut the earthworm into sections; Step (2): The processed golden tortoise, cobra, silver ring snake, black-banded snake, scorpion, and earthworm are first submerged in 60% of the total amount of the base wine, and then sealed and soaked at 25℃-28℃ for 15 days, stirring once every 3 days during the period; Then lower the temperature to 20℃-24℃ and continue soaking for 30 days, stirring once every 5 days during this period; Finally, the temperature was raised to 25℃-26℃ and the soaking continued for 15 days to obtain the first-grade soaking solution and the dregs. Step (3): Add the dregs from step (2) to the base wine in an amount of 3-5 times its weight, heat and reflux at 70℃-80℃ for 1-2 hours, and combine the extract with the first-stage soaking liquid after cooling to obtain animal medicinal material extract; Step (4): Put the four medicinal herbs, namely Astragalus membranaceus, Angelica sinensis, Achyranthes bidentata and Gastrodia elata, into a gauze bag and put it into the remaining 40% of the base wine. Seal and soak at 18℃-25℃ for 30 days, stirring once every 5 days during the period. Take out the gauze bag and press it. Combine the pressed liquid with the soaking liquid to obtain the medicinal herb soaking liquid. Step (5): Combine the animal extract from step (3) with the plant soaking liquid from step (4), mix them well, and let them stand in the dark at 15℃-18℃ for 90-120 days to mature. Step (6): Cool the wine after maturation in step (5) to 0℃-4℃ and keep it for 12-24 hours. Then, filter it through diatomaceous earth and 0.45μm microporous membrane under low temperature conditions to obtain the turtle and snake wine.

6. A turtle-snake wine prepared according to claim 5, using headless and visceral cobras, banded kraits, and black-banded kraits as ingredients, characterized in that... In step (2), during the first stage of soaking the animal medicinal materials, ultrasonic-assisted extraction is used: The soaking solution is subjected to ultrasonic treatment every 7 days, with an ultrasonic power of 200-300W and a frequency of 25-40kHz, for 20-30 minutes each time.

7. A turtle-snake wine prepared according to claim 5, using headless and visceral cobras, banded kraits, and black-banded kraits as ingredients, characterized in that... Before the first stage of soaking the animal medicinal materials in step (2), the process also includes crushing the animal medicinal materials: The coarse granules of the golden tortoise, the processed cobra segments, the silver ring snake segments, the black-tailed snake segments, and the earthworm segments are crushed into pieces with a particle size of 0.5-1.5cm, while the whole scorpion is kept intact.

8. A turtle-snake wine prepared according to claim 5, using headless and visceral cobras, banded kraits, and black-banded kraits as ingredients, characterized in that... The first stage of soaking the animal medicinal materials in step (2) adopts dynamic circulating soaking: An inlet and an outlet are set at the bottom and top of the soaking container, respectively. The wine is pumped from the bottom to the top for spraying and refilling using a circulation pump. The circulation flow rate is controlled at 0.5-1.0L / min, and the circulation is carried out for 30 minutes after every 6 hours of soaking.

9. A turtle-snake wine prepared according to claim 5, using headless and visceral cobras, banded kraits, and black-banded kraits as ingredients, characterized in that... During the merging and maturation process described in step (5), an intermittent stirring and nitrogen purging process is employed: Stir the combined wine slowly every 15 days at a speed of 30-50 rpm for 10-15 minutes. After stirring, nitrogen gas is introduced into the space above the liquid surface to reduce the oxygen content in the container to below 5%.

10. The use of the tortoise and snake wine according to any one of claims 1-9 in the preparation of products with the effects of promoting blood circulation and relieving spasms or treating stroke numbness.