The invention discloses a medicinal liquor and liqueur
fermentation method, and relates to the technical field of
health food. Comprising 40 to 70g of dried orange peel, 50 to 75g of radix puerariae, 65 to 70g of fructus amomi, 15 to 30g of cortex cinnamomi, 5 to 15g of biological
yeast, 100 to 300g of red dates, 90 to 110g of lucid
ganoderma, 28 to 42g of fructus lycii, 280 to 320g of
herba cistanche, 5 to 6kg of black glutinous rice, 400 to 600g of rhizoma polygonati, 80 to 130g of
radix astragali seu hedysari, 75 to 110g of fructus alpiniae oxyphyllae, 300 to 400g of
dendrobium officinale, 100 to 200g of
American ginseng, 90 to 300g of fructus corni, 40 to 100g of folium cortex eucommiae, 40 to 70g of radix angelicae sinensis, 150 to 300g of
semen persicae, 90 to 110g of
radix ophiopogonis and 40 to 80g of radix rehmanniae. 1-2kg of
cactus and 2-3kg of pearl glutinous rice. In the preparation process of the medicinal liquor, the medicinal materials are directly mixed with the raw materials for
brewing, so that the medicinal materials for
brewing synchronously dissolve out the
efficacy of the medicinal materials in the saccharification and
fermentation process, and the overall alcoholic strength of the medicinal liquor is reduced while the soaking effect of the medicinal materials is ensured; the conditions that high-concentration Baijiu is adopted as base liquor, so that the limitation of users is more, and the imported Baijiu stabs the
throat and is difficult to swallow are avoided, and the market popularization effect is improved.