The technology of soaking snake wine

It has a long history to treat diseases with snake wine. Modern pharmacology has also proved that snake wine has anti-inflammatory, analgesic and sedative effects. It can enhance the immunity of the human body and has obvious boil effect in the treatment of rheumatoid arthritis. Snake wine has a strong effect of soothing wind and dredging collaterals, and it has become a veritable "strength of a hundred medicines".

I. the choice of wine

The liquor agent for making snake wine should be liquor, which can be distilled wine or prepared wine. In addition to strictly abiding by the prescribed standards, we must also pay attention to the traditional quality standards, such as sorghum and other cereals, which can make the snake wine full-bodied and lasting. It is also important to grasp the concentration and dosage of the wine. if the snake wine is mixed with nourishing herbs, the concentration of the wine can be lower.

Second, the most commonly used soaking method is fresh snake soaking, fresh snake has three treatment methods:

The first is immersion in live snakes.

Do not feed the snake after washing, starve for a week or so, hold it with your thumb from the snake's stomach before soaking, pull it down to the anus, rinse all the food in the intestine and soak it.

The second method is to steam the fresh snake meat to dry, and then soak it in wine.

Its advantage is that snake wine has no fishy smell, and has a special aroma, pure taste and clear color, but the curative effect is often not as good as the first one.

The third method is to make dried snake and soak the wine, which can be whole or cut into small pieces.

Soaking with dried snake has the characteristics of golden color, transparency and no fishy smell, but turbidity will occur when soaked many times. The storage time after soaking is generally at least 6 months, and the high temperature season can be shortened appropriately. In terms of proportion, the ratio of fresh snake to wine is 1 ∶ 5, and that of dried snake is 1 ∶ 10. More wine can be put in the first soak and less in the second soak.

Third, the production technology of snake wine

1. Impregnation method

It refers to soaking snakes and medicinal materials with a suitable extraction solvent at room temperature to make the effective ingredients exudate. Can be divided into cold impregnation method and hot impregnation method. Cold impregnation is a common soaking method, which is to cover and seal the snake wine at room temperature, store it in a dark place, pour out the supernatant, and then filter it. It can be impregnated for 3 times and 4 times. The hot impregnation method is basically the same as the cold impregnation method, but the impregnation temperature is higher, which is generally heated in the range of 40 ℃ ~ 60 ℃. Because of the high impregnation temperature, there is often cotton-like precipitate after the leaching solution is cooled.

2. Percolation method

The percolation method is suitable for snake drying to make wine. The method is to soak the dried snake in the wine and put it into the percolation tube after moderate expansion. The percolation cylinder is a kind of barrel-shaped device with an open upper end and a seepage outlet at the bottom. Wine flows in from the top, slowly seeps through the dried snake, and flows out from the lower end. This method can cause good concentration difference, the leaching effect is better than the impregnation method, the components are extracted completely, and the production time is short. Can also be repeated percolation, conditional can be pressurized, heated or countercurrent infiltration, but requires certain equipment.

3. Brewing by adding medicine

This is a common method in ancient China. In this method, rice and koji are added and fermented directly into wine, which is the best way to produce snake wine. By this method, the effective components in the snake can be well extracted, and the color of the wine is pure.

No matter which method is used to prepare snake wine, its containers and personnel must meet the hygiene requirements. Containers with ceramics, glass and other products are appropriate, should not use lead, iron utensils. During the preparation of snake wine, a certain amount of flavor correction colorant can be added to ease the medicinal properties, facilitate the use and improve the quality of the preparation. At present, the main taste modifiers used are sweeteners, such as brown sugar, white sugar, rock sugar, stevia, honey and so on. The colorants are bamboo yellow, chicken blood vine and so on.

Snake wine must be clarified and filtered to remove suspension and sediment before the finished product is canned. The common method is to add egg white powder, the dosage is about 1% to stir evenly. Another method is to filter through the media, the production capacity is large, can be used plate and frame filter press. Snake wine is generally allowed to have a small amount of sediment, with more natural precipitation.