CN106867811A - A kind of thizoma curculiginis stink bug wine - Google Patents
A kind of thizoma curculiginis stink bug wine Download PDFInfo
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- CN106867811A CN106867811A CN201710080514.6A CN201710080514A CN106867811A CN 106867811 A CN106867811 A CN 106867811A CN 201710080514 A CN201710080514 A CN 201710080514A CN 106867811 A CN106867811 A CN 106867811A
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- thizoma curculiginis
- wine
- aspongopus
- stink bug
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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Abstract
The invention discloses a kind of thizoma curculiginis stink bug wine, comprise the following steps：（1）Thizoma curculiginis process, in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat aforesaid operations, after this reciprocal 5~6 times, take out thizoma curculiginis dried；（2）Aspongopus is processed, and is taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, and is minced；（3）Prepare, the thizoma curculiginis that will dry and the aspongopus after mincing load in gauze bag together, be put into after sealing and pour into white wine in wine tank and soaked, sealed storage is after 30 40 days, filtering bottling.The purpose of invention is to overcome the deficiencies in the prior art, with warming kidney and enhancing body, dispelling cold and dehumidification, tonifying kidney and strengthening yang, the effect of regulating qi-flowing for relieving pain, impotence involuntary emission can be improved simultaneously, waist and knee crymodynia, man's essence is cold, woman's uterus cold infertile, the old enuresis, dribbling urination, spleen-kidney deficiency, the symptom such as waist and knee is miserable.
Description
Technical field
The present invention relates to health-care spirit field, a kind of thizoma curculiginis stink bug wine is specifically disclosed.
Background technology
White wine be different from yellow rice wine, beer and wine, except containing minimal amount of sodium, copper, zinc, be practically free of vitamin and
Calcium, phosphorus, iron etc., contained is only water and ethanol (alcohol).Traditionally white wine have blood circulation and channel invigorating, help the efficacy of a drug, improve a poor appetite,
Dispelling fatigue, cultivates one's taste, and makes one brisk and has the function that resisting cold refreshes oneself.Drinking a small amount of low alcohol white spirit can expand thin vessels,
The sugar content in blood can be made to be reduced, and is stimulated circulation, and delays the lipids such as cholesterol in the deposition of vascular wall, to the circulatory system
And cardiovascular and cerebrovascular is favourable.
The content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art, there is provided a kind of thizoma curculiginis stink bug wine, with warming kidney and enhancing body, is dispelled
Cold dehumidifying, tonifying kidney and strengthening yang, the effect of regulating qi-flowing for relieving pain, while impotence involuntary emission can be improved, waist and knee crymodynia, man's essence is cold, Nv Zigong
It is cold infertile, the old enuresis, dribbling urination, spleen-kidney deficiency, the symptom such as waist and knee is miserable.
The present invention is adopted the following technical scheme that to achieve these goals：
A kind of thizoma curculiginis stink bug wine, it is characterised in that comprise the following steps：
（1）Thizoma curculiginis is processed
To in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat on
Operation is stated, after this reciprocal 5~6 times, thizoma curculiginis is taken out and is dried；
（2）Aspongopus is processed
Taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, minced；
（3）Prepare
The thizoma curculiginis that to dry and the aspongopus after mincing load in gauze bag together, are put into after sealing in wine tank and pour into white wine and carry out
Immersion, sealed storage after 30-40 days, bottle by filtering.
Wherein described thizoma curculiginis, aspongopus and white wine weight ratio are 2.5~3：0.5~1.2：15~20.
Thizoma curculiginis：Nature and flavor are hot poisonous, warming kidney and enhancing body, dispelling cold and dehumidification, for impotence cold sperm, urinary incontinence, trusted subordinate's crymodynia, waist
The diseases such as the cold numbness of knee.
Aspongopus：Also known as black bald worm, wind plate worm, it is that dragonfly section insect aspongopus dries full worm.The salty temperature of its nature and flavor, has qi-regulating to stop
Bitterly, effect of middle benefit gas establishing-Yang.
Further, described step（2）Middle high spirit my 60 degree~65 degree white wine.
Further, described step（2）52 degree of rice wine of middle white wine taste.
Further, described thizoma curculiginis, aspongopus and white wine weight ratio are 2.7：1： 18.
Compared with prior art, implementation result of the invention is as follows for the present invention：
A kind of thizoma curculiginis stink bug wine of the present invention, with warming kidney and enhancing body, dispelling cold and dehumidification, tonifying kidney and strengthening yang, the effect of regulating qi-flowing for relieving pain,
Impotence involuntary emission can be improved simultaneously, waist and knee crymodynia, man's essence is cold, woman's uterus cold infertile, the old enuresis, dribbling urination, spleen deficiency of the kidney
Damage, the symptom such as waist and knee is miserable.
Specific embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited only to these examples, for de-
On the premise of present inventive concept, carried out by it is any improvement be within the scope of the present invention.
Embodiment 1：
A kind of thizoma curculiginis stink bug wine, it is characterised in that comprise the following steps：
（1）Thizoma curculiginis is processed
To in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat on
Operation is stated, after this reciprocal 5~6 times, thizoma curculiginis is taken out and is dried；
（2）Aspongopus is processed
Taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, minced；
（3）Prepare
The thizoma curculiginis that to dry and the aspongopus after mincing load in gauze bag together, are put into after sealing in wine tank and pour into white wine and carry out
Immersion, sealed storage after 30-40 days, bottle by filtering.
Wherein described thizoma curculiginis, aspongopus and white wine weight ratio are 2.5~3：0.5~1.2：15~20.
Thizoma curculiginis：Nature and flavor are hot poisonous, warming kidney and enhancing body, dispelling cold and dehumidification, for impotence cold sperm, urinary incontinence, trusted subordinate's crymodynia, waist
The diseases such as the cold numbness of knee.
Aspongopus：Also known as black bald worm, wind plate worm, it is that dragonfly section insect aspongopus dries full worm.The salty temperature of its nature and flavor, has qi-regulating to stop
Bitterly, effect of middle benefit gas establishing-Yang.
Further, described step（2）Middle high spirit my 60 degree~65 degree white wine.
Further, described step（2）52 degree of rice wine of middle white wine taste.
Embodiment 2：
A kind of thizoma curculiginis stink bug wine, it is characterised in that comprise the following steps：
（1）Thizoma curculiginis is processed
To in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat on
Operation is stated, after this reciprocal 5~6 times, thizoma curculiginis is taken out and is dried；
（2）Aspongopus is processed
Taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, minced；
（3）Prepare
The thizoma curculiginis that to dry and the aspongopus after mincing load in gauze bag together, are put into after sealing in wine tank and pour into white wine and carry out
Immersion, sealed storage after 30-40 days, bottle by filtering.
Wherein described thizoma curculiginis, aspongopus and white wine weight ratio are 2.5：0.5： 20.
Thizoma curculiginis：Nature and flavor are hot poisonous, warming kidney and enhancing body, dispelling cold and dehumidification, for impotence cold sperm, urinary incontinence, trusted subordinate's crymodynia, waist
The diseases such as the cold numbness of knee.
Aspongopus：Also known as black bald worm, wind plate worm, it is that dragonfly section insect aspongopus dries full worm.The salty temperature of its nature and flavor, has qi-regulating to stop
Bitterly, effect of middle benefit gas establishing-Yang.
Further, described step（2）Middle high spirit my 60 degree~65 degree white wine.
Further, described step（2）52 degree of rice wine of middle white wine taste.
Embodiment 3：
A kind of thizoma curculiginis stink bug wine, it is characterised in that comprise the following steps：
（1）Thizoma curculiginis is processed
To in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat on
Operation is stated, after this reciprocal 5~6 times, thizoma curculiginis is taken out and is dried；
（2）Aspongopus is processed
Taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, minced；
（3）Prepare
The thizoma curculiginis that to dry and the aspongopus after mincing load in gauze bag together, are put into after sealing in wine tank and pour into white wine and carry out
Immersion, sealed storage after 30-40 days, bottle by filtering.
Wherein described thizoma curculiginis, aspongopus and white wine weight ratio are 3： 1.2： 15.
Thizoma curculiginis：Nature and flavor are hot poisonous, warming kidney and enhancing body, dispelling cold and dehumidification, for impotence cold sperm, urinary incontinence, trusted subordinate's crymodynia, waist
The diseases such as the cold numbness of knee.
Aspongopus：Also known as black bald worm, wind plate worm, it is that dragonfly section insect aspongopus dries full worm.The salty temperature of its nature and flavor, has qi-regulating to stop
Bitterly, effect of middle benefit gas establishing-Yang.
Further, described step（2）Middle high spirit my 60 degree~65 degree white wine.
Further, described step（2）52 degree of rice wine of middle white wine taste.
Embodiment 4：
A kind of thizoma curculiginis stink bug wine, it is characterised in that comprise the following steps：
（1）Thizoma curculiginis is processed
To in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat on
Operation is stated, after this reciprocal 5~6 times, thizoma curculiginis is taken out and is dried；
（2）Aspongopus is processed
Taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, minced；
（3）Prepare
The thizoma curculiginis that to dry and the aspongopus after mincing load in gauze bag together, are put into after sealing in wine tank and pour into white wine and carry out
Immersion, sealed storage after 30-40 days, bottle by filtering.
Wherein described thizoma curculiginis, aspongopus and white wine weight ratio are 2.7：1： 18.
Thizoma curculiginis：Nature and flavor are hot poisonous, warming kidney and enhancing body, dispelling cold and dehumidification, for impotence cold sperm, urinary incontinence, trusted subordinate's crymodynia, waist
The diseases such as the cold numbness of knee.
Aspongopus：Also known as black bald worm, wind plate worm, it is that dragonfly section insect aspongopus dries full worm.The salty temperature of its nature and flavor, has qi-regulating to stop
Bitterly, effect of middle benefit gas establishing-Yang.
Further, described step（2）Middle high spirit my 60 degree~65 degree white wine.
Further, described step（2）52 degree of rice wine of middle white wine taste..
Above content is only to present inventive concept example and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or is substituted using similar mode, without departing from invention
Conceive or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (4)
1. a kind of thizoma curculiginis stink bug wine, it is characterised in that comprise the following steps：
（1）Thizoma curculiginis is processed
To in thizoma curculiginis add 10~20 times of weight than water, be heated to boiling after water is outwelled, again add water heating repeat on
Operation is stated, after this reciprocal 5~6 times, thizoma curculiginis is taken out and is dried；
（2）Aspongopus is processed
Taken out after being soaked 10~20 minutes with high spirit after aspongopus is air-dried, minced；
（3）Prepare
The thizoma curculiginis that to dry and the aspongopus after mincing load in gauze bag together, are put into after sealing in wine tank and pour into white wine and carry out
Immersion, sealed storage after 30-40 days, bottle by filtering；
Wherein described thizoma curculiginis, aspongopus and white wine weight ratio are 2.5~3：0.5~1.2：15~20.
2. a kind of thizoma curculiginis stink bug wine according to claim 1, it is characterised in that：Described step（2）Middle high spirit
My 60 degree~65 degree white wine.
3. a kind of thizoma curculiginis stink bug wine according to claim 1, it is characterised in that：Described step（2）Middle white wine taste 52
Degree rice wine.
4. a kind of thizoma curculiginis stink bug wine according to claim 1, it is characterised in that：Described thizoma curculiginis, aspongopus and white wine
Weight ratio is 2.7：1： 18.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080514.6A CN106867811A (en) | 2017-02-15 | 2017-02-15 | A kind of thizoma curculiginis stink bug wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080514.6A CN106867811A (en) | 2017-02-15 | 2017-02-15 | A kind of thizoma curculiginis stink bug wine |
Publications (1)
| Publication Number | Publication Date |
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| CN106867811A true CN106867811A (en) | 2017-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710080514.6A Pending CN106867811A (en) | 2017-02-15 | 2017-02-15 | A kind of thizoma curculiginis stink bug wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107151619A (en) * | 2017-07-03 | 2017-09-12 | 安徽慢耕山生态农业有限公司 | A kind of preparation method of former Huoshan rice dry measure used in former times health preserving wine |
| CN107854494A (en) * | 2017-11-13 | 2018-03-30 | 李秋兰 | A kind of preparation method of stink bug wine |
Citations (2)
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|---|---|---|---|---|
| CN1099272A (en) * | 1993-08-25 | 1995-03-01 | 戴海清 | Strengthen 'Yang' nourishing wine and its preparation |
| CN106497717A (en) * | 2015-09-06 | 2017-03-15 | 高仁丽 | A kind of ZHUANGYANG ZIBU JIU and preparation method |
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2017
- 2017-02-15 CN CN201710080514.6A patent/CN106867811A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099272A (en) * | 1993-08-25 | 1995-03-01 | 戴海清 | Strengthen 'Yang' nourishing wine and its preparation |
| CN106497717A (en) * | 2015-09-06 | 2017-03-15 | 高仁丽 | A kind of ZHUANGYANG ZIBU JIU and preparation method |
Non-Patent Citations (4)
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| 向丽华等: "24味有毒中药长期毒性实验对大鼠脏器指数的影响", 《中国中医基础医学杂志》 * |
| 王淑华等: "有毒中药调剂使用问题分析", 《北京中医药》 * |
| 钟捷等: "仙茅等中药致药物中毒性周围神经病1例", 《现代中西医结合杂志》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107151619A (en) * | 2017-07-03 | 2017-09-12 | 安徽慢耕山生态农业有限公司 | A kind of preparation method of former Huoshan rice dry measure used in former times health preserving wine |
| CN107854494A (en) * | 2017-11-13 | 2018-03-30 | 李秋兰 | A kind of preparation method of stink bug wine |
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Application publication date: 20170620 |