2. Standard promulgated by the Ministry of Traditional Chinese Medicine 2. 1 Pinyin name Yanggao tonic wine
2.2 standard number WS3B288498
2.3 Prescription glutinous rice 4348g bitter almond 43g mutton (bone) 348g costustoot 3g safflower 73g.
2.4 To make the above five flavors, the glutinous rice is washed and soaked for 24 hours, then washed with water, steamed and cooled; Cook the mutton and let it cool; Grinding Radix Aucklandiae and Semen Armeniacae Amarum into fine powder, mixing with 38g of distiller's yeast fine powder, fully stirring with glutinous rice and mutton, fermenting in a jar for 2-3 days, adding appropriate amount of Chinese liquor, sealing the jar, removing distiller's grains, squeezing and filtering; Soak Carthamus tinctorius in 60% Chinese liquor for one week, and filter to obtain Carthamus tinctorius wine. Decoct the residue with water twice, combine decoctions, filter, concentrate the filtrate to 870g, add 870g of sucrose and Carthamus tinctorius wine, mix well, add the above squeezed filtrate to10000ml, heat and reflux, stand for 30 days, and collect the supernatant.
2.5 Characteristics This product is orange clear liquid; It tastes sweet.
2.6 Check that the amount of ethanol should be 23 ~ 30% (Appendix ⅸ m). Others shall comply with the relevant provisions under liquor (Appendix I M).
2.7 Functions and indications: benefiting qi, warming stomach and tonifying kidney. Used for weakness of temper, loss of appetite and soreness of waist and knees.
2.8 Administration and dosage: orally, 15 ~ 30ml once, twice a day.
2.9 Storage and sealing. Drafted by Zhejiang Institute for Drug Control
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