Agkistrodon acutus wine has the effects of eliminating dampness and wind, nourishing and strengthening, and treating traumatic injury. If other medicinal animals or nourishing traditional Chinese medicine bubbles are added, the curative effect can be enhanced. Tortoise and snake wine is made of king cobra and scarab as raw materials, supplemented with angelica, codonopsis pilosula, medlar, Eucommia ulmoides, royal jelly, crystal sugar and other raw materials, and soaked in high-quality liquor. It has the functions of mellow taste, sweet and moistening lung, nourishing yin and tonifying kidney, and strengthening tendons and bones. It is known as a treasure and sells well at home and abroad. In addition, there are ant dragon ginseng snake wine, three snake gecko wine, spirit snake wine and health snake wine on the market, which are all loved by consumers. The clinical application of that snake wine prove that drinking the snake wine can improve immunity, relieve muscle fatigue, increase food intake, refresh the mind and be beneficial to health.

2, snake wine soaking method

Before soaking wine with snakes, be sure to determine the types of materials used. The most commonly used is fresh snake. There are three ways to deal with fresh snakes:

The first kind of live snake is soaked. After the snake is washed, it will be hungry for about 7 days without feeding. Before soaking in wine, it starts from the snake's stomach, reaches the anus from top to bottom, discharges the food in the intestine and washes it before soaking. Some people think that this soaking method can retain a large number of bioactive substances, which is genuine. But this method is unsanitary, fishy, and very dangerous when soaking. Some people use a small iron hook to reach into the snake's abdomen from the anus, hook out all the internal organs, rinse and dry them, and soak them in wine. This action is also unnecessary, because eating snake wine means eating snake essence, not whether it is cut or incomplete;

The second method is to evaporate fresh snake meat and then soak it in wine. Its advantage is that snake wine has no snake flavor, a special aroma, pure taste and clear color, but its curative effect is often not as good as the first one.

The third method is to do dry snake soaking, which can be whole or cut into inches. Characteristics of soaking with dried snake: golden color, transparency and no fishy smell, but turbidity can also appear after repeated soaking. According to the determination of trace elements, after soaking 1 year, trace elements were released into the wine, accounting for about 1/2 of the snake. Whether it is fresh snake or dried snake, the soaking and storage time should be prolonged, which generally takes 6 months, which can be shortened at high temperature and prolonged in winter. In terms of proportion, the ratio of fresh snake to wine is 1: 5, and that of dry snake is 1: 10. You can put more wine in the first soaking, and the second soaking will be reduced accordingly.