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Snake wine soaking process
Snake wine has a long history of being used for medicinal purposes. Modern pharmacological studies have confirmed that it possesses anti-inflammatory, analgesic, and sedative properties. It can boost the immune system and is particularly effective in treating conditions like rheumatoid arthritis. Known for its ability to relieve pain and improve circulation, snake wine is often referred to as the "hundred medicine" due to its broad therapeutic applications.
When making snake wine, the choice of alcohol is crucial. Traditionally, white wine or distilled liquor is preferred. In addition to following standard quality regulations, it's also important to consider traditional criteria. For example, wines made from grains like sorghum tend to produce a stronger and more lasting aroma in the final product. The concentration and quantity of the alcohol should be carefully controlled. If additional tonics are added, the alcohol strength may need to be adjusted accordingly.
There are several methods for soaking snakes. The first method involves using live snakes that have been starved for about a week before being cleaned and drained of their contents before being soaked. The second method involves steaming the snake meat first, which eliminates the strong smell but may reduce potency. The third method uses dried snakes, which are easier to handle and result in a clearer, odorless wine, though repeated soaking can cause cloudiness over time. The recommended ratio is 1:5 for fresh snakes and 1:10 for dried ones, with the first batch of soaking requiring more wine and subsequent batches less.
The production process includes several techniques such as maceration, percolation, and fermentation. Maceration involves soaking the snakes and herbs at room temperature to extract active compounds. This can be done cold or warm, with warm maceration speeding up the extraction but sometimes causing sediment. Percolation is a more advanced method where the snake is placed in a column and wine is slowly passed through, resulting in better extraction and shorter processing time. Fermentation, an ancient Chinese technique, involves using rice and yeast to directly ferment the wine, yielding a pure and flavorful product.
All materials and equipment must meet strict hygiene standards. Glass or ceramic containers are ideal, while metal containers like lead or iron should be avoided. Flavoring agents such as sugar, honey, or stevia, along with coloring agents like bamboo yellow or Millettia, can be added to enhance taste and appearance. After preparation, the wine must be clarified and filtered to remove any sediment. Methods like adding egg white powder or using plate-and-frame filters help achieve a clear final product. A small amount of sediment is generally acceptable and considered natural.