There are several ways to make toad medicinal wine and how to operate it

How toads are created, people can use them.

There is a toad soaking wine ** rheumatic earthwork in the folk, but the reliability is not strong, and the method of fighting poison with poison is more dangerous, so it is recommended not to take it easily.

1) Impregnation method refers to the operation method of soaking toads and medicinal materials at room temperature with suitable extraction solvent to make the active ingredients leached, and the impregnation method can be divided into cold impregnation and hot impregnation method. Cold maceration method: refers to the usual toad wine soaking method, toad wine and traditional Chinese medicine are covered and sealed at room temperature, stored in a dark place, and the supernatant is poured out, and it is obtained by standing and filtering, and it can be repeated for 3 4 times; Hot Dipping Method:

It is basically the same as the above method, but the impregnation temperature is higher, and the water insulation heating is generally carried out at 40 to 60 ° to shorten the impregnation time. Due to the high impregnation temperature, the leaching solution often has cotton wool-like precipitates after cooling. It is recorded in the "Compendium of Materia Medica":

Take a live toad and rent a plum vessel, throw a bucket of alcoholic wine, seal it, and bury the horse drowning. The toad has been digested, and the smell of wine remains. "This is also a type of hot impregnation:

According to the text, the burial of the horse has a certain fermentation temperature, at which the toad has been digested. It is impossible to digest by cold staining. (2) Infiltration method Infiltration method is suitable for cons to rise and delay the toad dry liquor.

The method is to soak the toad in the wine first, and after the moderate expansion, it is packed into a seepage tube. The seepage cylinder is a kind of cylindrical device with an open top and an infiltration outlet below. The wine flows in from above, slowly seeps through the dried toad, and flows out from the lower end.

Due to the flow of the liquor, this method can cause a good concentration difference, which is conducive to the diffusion of the leaching components, so the leaching effect is better than the maceration method, the extraction of the ingredients is more complete, and the production time is greatly shortened. It can also be infiltrated repeatedly, and can be pressurized, heated or infiltrated against the current if conditions permit. There is toad wine produced by this method in Jiangsu, but it requires a certain amount of equipment investment.

3) Dosing brewing method Dosing brewing method is a common method in ancient times. It is rarely used in modern times. This method is the best way to produce toad wine.

The Ruizhu White Flower Toad Wine introduced in the Compendium of Materia Medica also adopts this method: "A flower toad, moist with wine, remove the skin and bones, and take the meat silk bag to hold it." Steamed glutinous rice bucket, placed at the bottom of the cylinder, placed the toad on the song, and used rice to settle the toad, and covered it with a dense cover.

On the third and seventh days, the wine is poured, and the toad is dried at the end. Three or five minutes per serving, under warm wine. It is especially good to make cakes with turbid wine and dregs."