Detailed Explanation of the Processing Technology and Production Method of Deer Penis Wine
Deer penis wine is made with deer penis, dog kidney, donkey kidney and pure grain baijiu as the main raw materials, with the addition of Chinese medicinal herbs such as Epimedium, sea horse and goji berry. The deer penis, dog kidney and donkey kidney undergo extraction and other processing to convert large-molecule proteins into small-molecule polypeptides that can be absorbed by the human body; the Chinese medicinal herbs are processed by ultrasonic extraction and low-temperature sedimentation, making the finished wine clear and transparent in body, lustrous, brown-red, with a pure and mellow taste.
Deer penis wine is based on "nourishing and strengthening, supporting the vital essence and consolidating the constitution"; the wine has the biological effect of improving sexual function and is a nutritional health wine with good prospects for development and application.
1 Formula
Deer penis 150 g, dog kidney 300 g, donkey kidney 200 g, fleeceflower root 1600 g, astragalus 5000 g, rehmannia 1500 g, safflower 500 g, sea dragon 125 g, Epimedium 7500 g, Siberian ginseng 5000 g, astragalus complanatus 1000 g, psoralea (salt-processed) 1000 g, schisandra 1250 g, dodder 5500 g, goji berry 3750 g, plantain seed 1500 g, raspberry 1000 g, 50° baijiu 200 kg.
2 Process Flow
Deer penis, dog kidney and Chinese medicinal herbs → washing and scrubbing → slicing → extraction → separation and combining of filtrates → blending → passing inspection → aging → passing inspection → packaging → finished product warehousing.
3 Technical Points
After the deer penis, dog kidney and Chinese medicinal herbs are washed and scrubbed clean, they are sliced and extracted with 5 times the amount of 70° ethanol (V/V) by continuous reflux extraction twice, 5 hours each time; the clear liquids are filtered off separately, combined, and 750 g of egg white is added; after thorough stirring, the mixture is boiled for 30 minutes, left to stand for 24 hours, filtered, and the ethanol in the filtrate is recovered; then 200 kg of 50° baijiu is added to the filtrate, and clean water is used to adjust it to 35°; after passing inspection, it is aged for more than 6 months, and after the Maillard reaction has ended and it has passed inspection again, it may be filtered and filled.
4 Product Quality Requirements
4.1 Sensory quality: the color is brown-red, with a unique aroma compounded from the Chinese medicinal herbs, slightly sweet and bitter, with a pure and mellow taste, possessing the distinctive mouthfeel of deer penis wine, clear and lustrous.
4.2 Physicochemical indicators: alcohol content (20°C) 35±1% (V/V), total acid ≤2.0 g/L, total esters ≥0.6 g/L, methanol ≤0.4 g/L, fusel oil ≤2.0 g/L, lead ≤1.0 mg/L.
4.3 Microbiological indicators: total bacterial count ≤50 per mL, coliform bacteria ≤3 per 100 mL, pathogenic bacteria should not be detected.