A Chinese herbal liquor that replenishes the body's vital energy and blood, and strengthens muscles and bones, and its preparation method.

Abstract

This invention provides a traditional Chinese medicine liquor that replenishes the body's vital energy and blood, and strengthens muscles and bones, as well as a method for preparing it. [Solution] A herbal medicine liquor is prepared using the following ingredients: 20-40 parts by weight of matsutake mushrooms, 3-9 parts by weight of deer antler blood, 10-20 parts by weight of Cistanche rhizome, 9-15 parts by weight of licorice, 10-20 parts by weight of mulberry, 6-12 parts by weight of sandalwood, 20-40 parts by weight of astragalus, 10-20 parts by weight of angelica, 10-20 parts by weight of Eucommia ulmoides, 6-12 parts by weight of spicebush, 6-12 parts by weight of mint, 6-12 parts by weight of cassia seed, 50-100 parts by weight of rock sugar, and 900-1000 parts by weight of baijiu (Chinese liquor).

Description

【Technical Field】 【0001】 The present invention relates to the technical field of traditional Chinese medicine, and particularly relates to a traditional Chinese medicine liquor for supplementing qi and blood of the body and strengthening muscles and bones, and a preparation method thereof. 【Background Art】 【0002】 Traditional Chinese medicine liquor is a traditional Chinese medicine preparation that combines the tonic effect of traditional Chinese medicine and the characteristics of liquor in improving blood flow and enhancing the flow of meridians, which are the pathways of qi and blood, aiming to achieve the purposes of treatment and health management through oral administration or external application. With the development of modern science and technology, the research on the preparation process and efficacy of traditional Chinese medicine liquor has been continuously progressing and still occupies a certain position in modern medicine. 【0003】 In recent years, the research and development of traditional Chinese medicine liquor have attracted extensive attention, especially in aspects of supplementing qi and blood of the body and strengthening muscles and bones. Through scientific formulation and modern preparation processes, traditional Chinese medicine liquor can not only fully exert the efficacy of crude drugs, but also improve its bioavailability and stability. For example, crude drugs such as Cistanche deserticola and Eucommia ulmoides are considered to have the effects of nourishing the kidney, strengthening yang, and strengthening muscles and bones according to traditional Chinese medicine theory, and pilose antler blood and Astragalus membranaceus are considered to significantly replenish vitality and have effects on essence and blood. 【0004】 As a traditional Chinese medicine preparation, traditional Chinese medicine liquor is expected to be more and more in research and development and application under the action of modern science and technology. By continuously optimizing the prescription and preparation process, traditional Chinese medicine liquor is expected to play a greater role in the field of healthcare. 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0005】 The object of the present invention is to provide a traditional Chinese medicine liquor for supplementing qi and blood of the body and strengthening muscles and bones, and a preparation method thereof, in order to solve the problems existing in the above-mentioned prior art. 【Means for Solving the Problems】 【0006】 To achieve the above objectives, the present invention provides the following solutions. 【0007】 One of the technical solutions of the present invention is a herbal medicine liquor prepared using the following ingredients: 20-40 parts by weight of matsutake mushrooms, 3-9 parts by weight of deer antler blood, 10-20 parts by weight of Cistanche rhizome, 9-15 parts by weight of licorice, 10-20 parts by weight of mulberry, 6-12 parts by weight of sandalwood, 20-40 parts by weight of astragalus, 10-20 parts by weight of angelica, 10-20 parts by weight of Eucommia ulmoides, 6-12 parts by weight of senna, 6-12 parts by weight of mint, 6-12 parts by weight of cassia seeds, 50-100 parts by weight of rock sugar, and 900-1000 parts by weight of baijiu (Chinese liquor), which replenishes the body's vital energy and blood and strengthens muscles and bones. 【0008】 Another technical solution of the present invention is, Step (1) involves pre-treating the deer antler blood with alkaline protease, Step (2) involves slicing Eucommia ulmoides and Rhus comosus, and blanching the Rhus comosus slices. Step (3) of stir-frying the sorghum, The present invention provides a method for preparing the herbal liquor, comprising the step (4) of mixing processed deer antler blood, Eucommia ulmoides, Cistanche rhizome, and Amomum sarmentosum with pine mushroom, licorice, mulberry, astragalus, angelica root, cinnamon, mint, cassia seed, rock sugar, and baijiu, and storing the mixture in a ceramic or purple clay jar. [Effects of the Invention] 【0009】 Based on the above technical solutions, the present invention has the following technical effects. 【0010】 This invention provides a traditional Chinese medicine liquor that replenishes the body's vital energy and blood, strengthens muscles and bones, and provides a method for preparing the same. The traditional Chinese medicine liquor prepared by this method is rich in polysaccharides, alkaloids, saponins, flavonoids, organic acids, vitamin A, and esters, and contains all essential amino acids, with a particularly high content of arginine. Furthermore, through experiments, this invention has demonstrated that the traditional Chinese medicine liquor prepared by this method has good ACE inhibitory activity, protects cardiovascular health, and is beneficial to the cardiovascular system. [Modes for carrying out the invention] 【0011】 Various exemplary embodiments of the present invention will be described in detail, but unless otherwise specified, the methods in the examples employ conventional methods, and the reagents used are conventional commercially available reagents or reagents prepared using conventional methods, unless otherwise specified. This detailed description should not be considered limiting to the present invention, but rather should be interpreted as a more detailed description of specific aspects, characteristics, and embodiments of the present invention. 【0012】 The terms used in this invention should be understood to be merely for the purpose of describing specific embodiments and not to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of that range is also specifically disclosed. Any value described or an intermediate value within the described range, as well as any other value described or an intermediate value within the described range, are also included in this invention. The upper and lower limits of these smaller ranges may be independently included in or excluded from the range. 【0013】 Unless otherwise specified, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art. While only preferred methods and materials are described herein, any methods and materials similar to or equivalent to those described herein may be used in the practice or testing of the invention. All references cited herein are incorporated by reference to disclose and describe methods and / or materials related to those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail. 【0014】 It will be apparent to those skilled in the art that various improvements and modifications can be made to the specific embodiments of the specification of the present invention without departing from the scope or spirit of the invention. Other embodiments derived from the specification of the present invention will be apparent to those skilled in the art. The specification and examples of the present invention are for illustrative purposes only. 【0015】 As used herein, "includes," "possesses," "has," and "contains" are all open terms, meaning that they include, but are not limited to, these terms. 【0016】 Unless otherwise specified, the technical solutions described in this invention are conventional solutions in the art, and the reagents or raw materials used are commercially purchased or publicly available unless otherwise specified. 【0017】 The embodiment of the present invention also provides a Chinese herbal liquor that replenishes the body's vital energy and blood, and strengthens muscles and bones, prepared using the following ingredients: 20-40 parts by weight of matsutake mushrooms, 3-9 parts by weight of deer antler blood, 10-20 parts by weight of Cistanche rhizome, 9-15 parts by weight of licorice, 10-20 parts by weight of mulberry, 6-12 parts by weight of sandalwood, 20-40 parts by weight of astragalus, 10-20 parts by weight of angelica, 10-20 parts by weight of Eucommia ulmoides, 6-12 parts by weight of sesame, 6-12 parts by weight of mint, 6-12 parts by weight of cassia seeds, 50-100 parts by weight of rock sugar, and 900-1000 parts by weight of baijiu (Chinese liquor). 【0018】 In some specific embodiments, the raw materials used are 30 parts by weight of matsutake mushrooms, 6 parts by weight of deer antler blood, 15 parts by weight of Cistanche rhizome, 12 parts by weight of licorice, 15 parts by weight of mulberry, 9 parts by weight of sandalwood, 30 parts by weight of astragalus, 15 parts by weight of angelica root, 15 parts by weight of Eucommia ulmoides, 9 parts by weight of senna, 9 parts by weight of mint, 9 parts by weight of cassia seed, 70 parts by weight of rock sugar, and 950 parts by weight of baijiu (Chinese liquor). 【0019】 Matsutake mushrooms: Matsutake sake has the effect of replenishing protein, strengthening the body, nourishing the kidneys, and strengthening yang energy. It is rich in protein and trace elements, especially zinc, and helps to strengthen the body, nourish the kidneys, and enhance yang energy. Deer antler blood: Deer antler blood wine has the effect of replenishing qi and blood, strengthening muscles and bones, and nourishing the cardiovascular and cerebrovascular systems. In addition to effects such as increasing physical strength, improving anemia, and boosting immunity, it also has a certain supportive effect on the recovery from cardiovascular and cerebrovascular diseases. Rou Cong Rong: Rou Cong Rong liquor nourishes the bone marrow, strengthens the spleen, and nourishes the stomach. Long-term use strengthens the body and is suitable for symptoms such as spleen and kidney deficiency, erectile dysfunction in men, and menstrual disorders in women. Furthermore, Rou Cong Rong also replenishes qi and blood and nourishes the five zang and six fu organs, making it suitable for symptoms such as qi and blood deficiency, palpitations, and shortness of breath. Licorice: In medicinal liquors, licorice usually plays a role in harmonizing various herbal medicines, nourishing the spleen and replenishing qi, removing heat toxins from the body, and alleviating and stopping symptoms of sudden onset pain. Mulberry: Mulberry has the effect of nourishing yin and blood, generating body fluids, and improving dryness, making it suitable for symptoms such as liver and kidney yin deficiency, blood deficiency, and fluid deficiency. Sand kernel: Sand kernels have the effect of removing dampness, stimulating appetite, warming the spleen, and stopping diarrhea, making them suitable for symptoms such as spleen and stomach deficiency and loss of appetite. Astragalus: Astragalus liquor has the effect of boosting immunity, improving cardiovascular and cerebrovascular diseases, regulating physical condition, and slowing down aging. It is rich in components such as saponins and flavonoids, which can effectively enhance the human immune system and increase resistance. Angelica root: Angelica root liquor nourishes the blood, regulates menstruation, promotes blood circulation to relieve pain, improves dryness, and moisturizes the intestines. It is suitable for symptoms such as dysmenorrhea, lower back pain, constipation, and lower abdominal pain due to postpartum congestion. Eucommia ulmoides: Eucommia ulmoides wine warms the liver and kidneys, strengthens muscles and bones, and has the effect of dispelling wind and dampness. It is suitable for symptoms such as weakness in the feet and knees, decline in muscle and bone strength, cold and pain in the abdomen, and pain in joints throughout the body. Kaempferia galanga: Kaempferia galanga dilates the surface blood vessels to induce sweating to remove the symptoms appearing on the body surface, has the effect of dispelling dampness and stopping vomiting, and is suitable for symptoms such as cold, summer dampness, fever headache, fullness in the chest and abdomen, vomiting, diarrhea, etc. Mentha haplocalyx: Mentha haplocalyx has the effect of dispelling wind-heat, clearing the head and eyes, and relieving throat pain, and is suitable for symptoms such as wind-heat pathogen, headache, eye congestion, throat pain, etc. Cassia obtusifolia: Cassia obtusifolia has the effect of purifying the liver, improving eyesight, moistening the intestine, and promoting defecation, and is suitable for symptoms such as eye congestion and pain, constipation, etc. Rock sugar: In medicinal wine, rock sugar usually plays the role of harmonizing the taste, moistening the lungs, and relieving cough, and is suitable for symptoms such as cough, dryness of the mouth and tongue, etc. 【0020】 The embodiments of the present invention also Step (1) of pretreating pilose antler blood using Alcalase; Step (2) of slicing Eucommia ulmoides and Cistanche deserticola and blanching the Cistanche deserticola slices; Step (3) of stir-frying Amomum villosum; Provided is a method for preparing the traditional Chinese medicinal wine, comprising: Step (4) of mixing the pretreated pilose antler blood, Eucommia ulmoides, Cistanche deserticola, and Amomum villosum with Tricholoma matsutake, Glycyrrhiza uralensis, Morus alba, Astragalus membranaceus, Angelica sinensis, Kaempferia galanga, Mentha haplocalyx, Cassia obtusifolia, rock sugar, and Chinese liquor, putting them into a pot made of ceramics or purple sand, and storing them. 【0021】 In some specific embodiments, in the method of pretreating pilose antler blood using Alcalase, the Alcalase has a usage amount of 600 - 800 U / g, a pH of 8, and the treatment is carried out at a temperature of 60 ± 2°C for 4 - 5 h. 【0022】 In some specific embodiments, the slicing specifically involves cutting Eucommia ulmoides and Riccia chinensis into thin slices 2 to 5 mm thick. The aforementioned blanching method involves placing a single layer of sliced ​​meat on a tray and performing a waterless blanching using superheated steam. The superheated steam has a temperature of 100-120°C, a relative humidity of 30-45%, and a duration of 60-120 seconds. 【0023】 In some specific embodiments, the frying process specifically involves frying at 90-100°C for 3-5 minutes. 【0024】 In some specific embodiments, the storage method involves sealing the jars for storage, with the temperature inside the jars being 40-60°C, and the sealed storage time being 7-10 days. 【0025】 Traditional Chinese medicine liquors, through scientific formulation and modern preparation processes, fully utilize the efficacy of herbal medicines and have remarkable beneficial effects in replenishing the body's vital energy and blood, and strengthening muscles and bones. 【0026】 (Example 1) This herbal liquor, which replenishes the body's vital energy and blood and strengthens muscles and bones, is prepared using the following ingredients: 30 parts by weight of matsutake mushrooms, 6 parts by weight of deer antler blood, 15 parts by weight of cinnamon bark, 12 parts by weight of licorice, 15 parts by weight of mulberry, 9 parts by weight of sandalwood, 30 parts by weight of astragalus, 15 parts by weight of angelica, 15 parts by weight of eucommia, 9 parts by weight of fragrant spice, 9 parts by weight of mint, 9 parts by weight of cassia seed, 50 parts by weight of rock sugar, and 950 parts by weight of baijiu (Chinese liquor). The preparation method includes the following steps. (1) Each ingredient was accurately weighed, and the matsutake mushroom, cinnamon bark, licorice, mulberry, sand berry, astragalus, angelica root, eucommia, senna, mint, and cassia seed were washed to remove any foreign matter or dust. (2) Pretreatment of venison blood with alkaline protease Alcalase (700 U / g): The pH of the venison blood was adjusted to 8.0 using 0.1 M NaOH or HCl. The pH-adjusted venison blood was placed in a constant temperature water bath and the temperature was set to 60°C. The measured amount of Alcalase was added to start the enzymatic decomposition reaction, which was continued for 300 minutes. After the enzymatic decomposition reaction was completed, the blood was heated in a boiling water bath for 10 minutes to terminate the reaction. (3) Eucommia ulmoides and Rhodiola rosea were sliced ​​to a thickness of 3 mm. Next, the Rhodiola rosea slices were placed in a single layer on a tray and subjected to sterilization and enzyme inactivation treatment by anhydrous blanching using high-temperature, high-humidity superheated steam. The blanching temperature was controlled to 110°C, the relative humidity of the superheated steam was controlled to 30%, and the blanching time was set to 90 seconds. (4) Stir-fried sand peas: The temperature is controlled to 100°C and the cooking time to 3 minutes. This removes some of the volatile oils and enhances the flavor. (5) The deer antler blood, Eucommia ulmoides, Cistanche rhizome, and Amomum sarmentosum processed in steps (1) to (4) were mixed with Matsutake mushroom, licorice, mulberry, astragalus, angelica root, senna, mint, cassia seed, rock sugar, and baijiu, and stored in ceramic or purple clay jars. The temperature inside the jars during storage was controlled to 50°C, and the sealed storage time was 7 days. 【0027】 (Example 2) This herbal liquor, which replenishes the body's vital energy and blood and strengthens muscles and bones, is prepared using the following ingredients: 20 parts by weight of matsutake mushrooms, 9 parts by weight of deer antler blood, 10 parts by weight of cinnamon bark, 9 parts by weight of licorice, 20 parts by weight of mulberry, 12 parts by weight of sandalwood, 40 parts by weight of astragalus, 20 parts by weight of angelica, 10 parts by weight of eucommia, 6 parts by weight of fragrant spice, 6 parts by weight of mint, 12 parts by weight of cassia seed, 70 parts by weight of rock sugar, and 900 parts by weight of baijiu (Chinese liquor). The preparation method includes the following steps. (1) Each ingredient was accurately weighed, and the matsutake mushroom, cinnamon bark, licorice, mulberry, sand berry, astragalus, angelica root, eucommia, senna, mint, and cassia seed were washed to remove any foreign matter or dust. (2) Pretreatment of venison blood with alkaline protease Alcalase (800 U / g): The pH of the venison blood was adjusted to 8.0 using 0.1 M NaOH or HCl. The pH-adjusted venison blood was placed in a constant temperature water bath and the temperature was set to 60°C. The measured amount of Alcalase was added to start the enzymatic decomposition reaction, which was continued for 240 minutes. After the enzymatic decomposition time was completed, the reaction was terminated by heating in a boiling water bath for 10 minutes. (3) Eucommia ulmoides and Rhodiola rosea were sliced ​​to a thickness of 5 mm. Next, the Rhodiola rosea slices were placed in a single layer on a tray and subjected to sterilization and enzyme inactivation treatment by anhydrous blanching using high-temperature, high-humidity superheated steam. The blanching temperature was controlled to 100°C, the relative humidity of the superheated steam was controlled to 45%, and the blanching time was set to 120 seconds. (4) Stir-fried sand peas: The temperature is controlled to 950°C and the cooking time to 4 minutes. This removes some of the volatile oils and enhances the flavor. (5) The deer antler blood, Eucommia ulmoides, Cistanche rhizome, and Amomum sarmentosum processed in steps (1) to (4) were mixed with Matsutake mushroom, licorice, mulberry, astragalus, angelica root, senna, mint, cassia seed, rock sugar, and baijiu, and stored in ceramic or purple clay jars. The temperature inside the jars during storage was controlled to 40°C, and the sealed storage time was 10 days. 【0028】 (Example 3) This herbal liquor, which replenishes the body's vital energy and blood and strengthens muscles and bones, is prepared using the following ingredients: 40 parts by weight of matsutake mushrooms, 3 parts by weight of deer antler blood, 20 parts by weight of Cistanche rhizome, 15 parts by weight of licorice, 10 parts by weight of mulberry, 6 parts by weight of sandalwood, 20 parts by weight of astragalus, 10 parts by weight of angelica, 20 parts by weight of Eucommia ulmoides, 12 parts by weight of fragrant spice, 12 parts by weight of mint, 6 parts by weight of cassia seed, 100 parts by weight of rock sugar, and 1000 parts by weight of baijiu (Chinese liquor). The preparation method includes the following steps. (1) Each ingredient was accurately weighed, and the matsutake mushroom, cinnamon bark, licorice, mulberry, sand berry, astragalus, angelica root, eucommia, senna, mint, and cassia seed were washed to remove any foreign matter or dust. (2) Pretreatment of venison blood with alkaline protease Alcalase (600 U / g): The pH of the venison blood was adjusted to 8.0 using 0.1 M NaOH or HCl. The pH-adjusted venison blood was placed in a constant temperature water bath and the temperature was set to 60°C. The measured amount of Alcalase was added to start the enzymatic decomposition reaction, which was continued for 280 minutes. After the enzymatic decomposition time was completed, the reaction was terminated by heating in a boiling water bath for 10 minutes. (3) Eucommia ulmoides and Rhodiola rosea were sliced ​​to a thickness of 2 mm. Next, the Rhodiola rosea slices were placed in a single layer on a tray and subjected to sterilization and enzyme inactivation treatment by anhydrous blanching using high-temperature, high-humidity superheated steam. The blanching temperature was controlled to 120°C, the relative humidity of the superheated steam was controlled to 35%, and the blanching time was set to 60 seconds. (4) Stir-fried sand peas: The temperature is controlled to 90°C and the cooking time to 5 minutes. This removes some of the volatile oils and enhances the effectiveness. (5) The deer antler blood, Eucommia ulmoides, Cistanche rhizome, and Amomum sarmentosum processed in steps (1) to (4) were mixed with Matsutake mushroom, licorice, mulberry, astragalus, angelica root, senna, mint, cassia seed, rock sugar, and baijiu, and stored in ceramic or purple clay jars. The temperature inside the jars during storage was controlled to 60°C, and the sealed storage time was 8 days. 【0029】 (Comparative Example 1) The only difference from Example 1 was that the step of pre-treating the deer antler blood with alkaline protease (Alcalase) was omitted; otherwise, the remaining steps were exactly the same as in Example 1. 【0030】 (Comparative Example 2) The only difference from Example 1 was that the steps of slicing and blanching the Roussiana were omitted; the remaining steps were exactly the same as in Example 1. 【0031】 (Comparative Example 3) The only difference from Example 1 was that the step of stir-frying the sand peas was omitted; the remaining steps were exactly the same as in Example 1. 【0032】 <Example of experiment> (Experiment 1) The herbal liquors prepared in Examples 1-3 and Comparative Examples 1-3 were left to stand for 90 days in an environment of 20°C to 29°C, and the results of tasting are shown in Table 1. 【0033】 [Table 1] 【0034】 (Experiment 2) Measurement of ACE inhibitory activity Using an ACE activity detection kit, the ACE inhibition rate of the herbal liquors prepared in Examples 1-3 and Comparative Examples 1-3 was measured, and the results of three repeated measurements for each group are shown in Table 2. 【0035】 [Table 2] As can be seen from Table 2, the herbal liquor prepared by the method of the present invention has significantly higher and better ACE inhibitory activity than the comparative example. 【0036】 (Experiment 3) Detection of flavor substances Tables 3 and 4 show the nutritional components and volatile aromatic substances measured for the herbal liquor prepared in Example 1. 【0037】 [Table 3] 【0038】 [Table 4] 【0039】 Tables 3-4 show that the herbal liquor prepared in Example 1 of the present invention is rich in polysaccharides, alkaloids, saponins, flavonoids, organic acids, vitamin A, and esters, and that the herbal liquor prepared in the present invention contains all essential amino acids, with a particularly high content of arginine. Arginine helps repair and heal wounds, has an immunomodulatory function, and also helps improve sexual function. Furthermore, arginine enhances the activity of natural killer cells, strengthens the body's immune response, has antitumor and anti-obesity effects, and can effectively lower blood ammonia levels. 【0040】 The herbal liquor prepared in Example 1 of the present invention contained more than 270 types of volatile flavor substances, mainly including esters, aldehydes, alcohols, acids, aromatics, and ketones, with esters having the highest content. These volatile flavor substances work together to produce a herbal liquor prepared according to the present invention that is mellow, sweet, and has a long-lasting aftertaste. 【0041】 The above embodiments of the present invention are merely examples to clearly illustrate the present invention and are not intended to limit its embodiments. Those skilled in the art can make other different forms of variations or modifications based on the above description. It is not necessary, nor is it possible, to limit all embodiments here. Any modifications, equivalent substitutions, or improvements made in the spirit and principles of the present invention should be included within the scope of the claims of the present invention.

Claims

[Claim 1] It is a Chinese herbal liquor that replenishes the body's vital energy and blood, and strengthens muscles and bones. This herbal liquor is characterized by being prepared using 20-40 parts by weight of matsutake mushrooms, 3-9 parts by weight of deer antler blood, 10-20 parts by weight of Cistanche rhizome, 9-15 parts by weight of licorice, 10-20 parts by weight of mulberry, 6-12 parts by weight of sandalwood, 20-40 parts by weight of astragalus, 10-20 parts by weight of angelica, 10-20 parts by weight of Eucommia ulmoides, 6-12 parts by weight of senna, 6-12 parts by weight of mint, 6-12 parts by weight of cassia seeds, 50-100 parts by weight of rock sugar, and 900-1000 parts by weight of baijiu (Chinese liquor), and is said to replenish the body's vital energy and blood, and strengthen muscles and bones. [Claim 2] The herbal medicine liquor according to claim 1, characterized in that it is prepared using 30 parts by weight of matsutake mushrooms, 6 parts by weight of deer antler blood, 15 parts by weight of Cistanche rhizome, 12 parts by weight of licorice, 15 parts by weight of mulberry, 9 parts by weight of sandalwood, 30 parts by weight of astragalus, 15 parts by weight of angelica, 15 parts by weight of Eucommia ulmoides, 9 parts by weight of fragrant spice, 9 parts by weight of mint, 9 parts by weight of cassia seed, 70 parts by weight of rock sugar, and 950 parts by weight of baijiu (Chinese liquor). [Claim 3] Step (1) pre-treating deer antler blood with alkaline protease, Step (2) involves slicing Eucommia ulmoides and Rhus comosus, and blanching the Rhus comosus slices. Step (3) of stir-frying the sorghum, A method for preparing a Chinese herbal liquor according to claim 1 or 2, comprising the step (4) of mixing processed deer antler blood, Eucommia ulmoides, Cistanche rhizome, and Amomum sarmentosum with Matsutake mushroom, licorice, mulberry, Astragalus, Angelica sinensis, senna, mint, cassia seed, rock sugar, and baijiu, and storing the mixture in a ceramic or purple clay jar. [Claim 4] The preparation method according to claim 3, wherein the amount of Alcalase used to pre-treat deer antler blood is 600 to 800 U / g, the pH is 8, and the treatment is performed at a temperature of 60 ± 2°C for 4 to 5 hours. [Claim 5] Specifically, the aforementioned slicing involves cutting Eucommia ulmoides and Riccia tetrasperma into thin slices 2 to 5 mm thick. The aforementioned blanching method involves placing a single layer of sliced ​​meat on a tray and performing a waterless blanching using superheated steam. The preparation method according to claim 3, characterized in that the superheated steam has a temperature of 100 to 120°C, a relative humidity of 30% to 45%, and a duration of 60 to 120 seconds. [Claim 6] The preparation method according to claim 3, characterized in that the aforementioned frying process specifically involves frying at 90 to 100°C for 3 to 5 minutes. [Claim 7] The preparation method according to claim 3, characterized in that the storage method involves storing the jar in a sealed container, the temperature inside the jar being 40 to 60°C, and the sealed storage time being 7 to 10 days.

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