202results about How to "Fresh taste" patented technology

The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.

The invention discloses a method for preparing stevioside, which relates to a natural sweetening agent. The invention provides the method for preparing enzyme-modified stevioside, which is capable of improving the after bitter taste of stevioside and has low processing cost. The method comprises the following steps of: preparing maltodextrin by salt-free water or purified water to obtain 5 to 60 percent solution; adding stevia sugar of which the amount is 20 to 100 percent that of the maltodextrin to the maltodextrin solution; adding maltose-based transfer enzyme of which the amount is 0.1 to 2 percent that of the stevia sugar; performing enzymatic modification at the temperature of between 50 and 90 DEG C for 3 to 20 hours; adding active carbon to remove color and odor, and centrifugally filtering and separating the solution or filter pressing the solution by using a sheet frame so as to realize separation of slag from liquid; and making the obtained solution into a powder product by using a spray drying process. The method uses the maltodextrin as a donor and transfers a plurality of maltose molecules into the molecular structure of the stevia sugar by using the maltose-based transfer enzyme so as to form new sugar with taste closer to that of cane sugar and sweetness of 120 to 150 times that of the cane sugar. When the stevioside is used in a beverage, the stevioside can be used to partially replace the cane sugar so as to increase the ratio from about 20 percent to 70 percent.

The present invention provides a tea processing and production method combining traditional process and vacuum freeze drying technique, which comprises the steps of selecting materials, deactivating enzymes, sorting, stacking, freezing, vacuum freeze-drying, shaping, classifying and packaging. The present applies freezing, vacuum freeze-drying in the tea processing technique, which not only preserves the original nutrition ingredients in the tea furthest, but also endows the products with fresh color, whole shape, good water reabsorbing capacity and fresh taste, effectively enhances the cultural connotation and commercial value of the tea and has wide prospect.

The invention discloses a processing method of organic dried bamboo shoots, comprising the following technologies of: preprocessing; stewing; spreading and airing; and drying, wherein the drying technology comprises the following steps of: (1) primary hot wind drying, i.e. drying spread and aired bamboo shoots by hot wind with the temperature of 120 DEG C-140 DEG C till the water content of the bamboo shoots is 60-65 percent; (2) kneading in parts, i.e. lightly kneading the bamboo shoots for 6-10 minutes, drying by the hot wind with the temperature of 120 DEG C-140 DEG C after the kneading, and repeatedly operating in such a way till the cell breakage rate of the bamboo shoots is 30-40 percent and the water content of the bamboo shoots is 20-25 percent, wherein kneading times are 2-4; (3) drying, i.e. firstly drying the bamboo shoots by the hot wind with the temperature of 80 DEG C-100 DEG C till the water content is 13-15 percent, and then drying by the hot wind with the temperature of 50-60 DEG C till the water content is less than 7 percent so that products are obtained. The processing method has fast dewatering; in addition, the bamboo shoots processed by the method has the advantages of low water content, long storage time, greenness, safety and refreshing taste.

The invention relates to a method for preparing microbial feed additive used for promoting growth of goose liver. All of the microbial strain is screened out from the animal intestinal tract. The method comprises culturing all the strains on the same culture medium through combined culture, constituting powerful compound microbial community by using mixed sync solid fermentation process, and forming effective enzyme producing ability to make the product has amount of physiologic metabolite such as organized enzyme for analysing cellulose and fructose, peptide, antioxidants, free amino acid, and vitamin. The invention can promote feed digestion and absorption of animal, promote synthesize and utilization of protein, enhance immunologic competence of livestock, fowl and aquatic livestock, and improve feed conversion ratio and production capacity of breed animal. The inventive product has good practicability and pertinency.

The invention discloses a method for making dried meat floss. The specific steps are as follows: take fresh pork leg meat and carry out peeling and cleaning treatment; add prepared soup material to the cleaned pork leg meat and stir for 2 to 3 hours; Pour the pork leg meat and soup into the pot, simmer for 8-10 hours, remove the bones; dry the boneless meat fibers until the water content is 20%-25%, and squeeze out the broth for use The dried meat fiber is drawn, and then the above-mentioned broth to be used is stirred evenly, and then stir-fried; the stir-fried meat floss is cooled, sterilized, packaged, and out of the box. Compared with the prior art, the present invention has the following advantages: the present invention uses fresh pork leg bones as raw materials, and braises with the bones, which not only reduces the damage to the meat fiber, but also presses out the bone oil to enhance the brightness of the meat floss , retain the nutritious flavor in the meat and bones, so that the produced meat floss keeps the original flavor, fresh and tender taste, rich in nutrition.

The invention relates to a fermentation production method for offal fish sausage, which belongs to the technical field of biological fermentation. The method comprises the following steps: using marine or fresh-water offal fish as the raw material, removing bones and taking the flesh, mixing with water, wherein the proportion of the fresh to water is 1: 0.5-1.5, homogenizing, sterilizing at 115 DEG C for 20 minutes, inoculating Aspergillus oryzae or monascus leaven, fermenting at 25-30 DEG C for 3-6 days, adding complex seasoning according to a certainty formula, uniformly stirring, pickling, injecting into the casing, sterilizing at high temperature and cooling. The fish sausage product has the advantages of rich nutrition, delicate mouthfeel and convenient eating, and has multiple health care functions of resisting oxidation, reducing blood pressure and the like. The invention can make the most of offal fish resources in China, and provides a new way for processing and converting offal fish with added value.

The invention relates to a production process of novel yellow Maojian tea. The production process comprises the procedures of material sorting, withering, rolling, primary heap-yellowing, primary drying (namely fixation by hot wind), secondary heap-yellowing, secondary rolling, secondary roasting, and drying. The production process of the novel yellow Maojian tea has the beneficial effects of unique style and simple process, and is easy to handle and beneficial to popularization and application; the procedure of moist heat heap-yellowing after the fixation during the preparation of traditional yellow tea is changed into a procedure of enzymatic yellowing before the fixation in the process disclosed by the invention, and the withering procedure is added; fermentation-type fragrance, fresh taste and sweet aftertaste of the traditional yellow tea are preserved, the fragrance of the yellow tea is greatly enhanced by virtue of the yellowing procedure, and a novel product with the unique style is produced; the internal and external qualities of the traditional yellow tea are adequately embodied, the concept of people that the traditional yellow tea is weak in fragrance and taste is changed, and fixation procedure by a roller is changed into the fixation procedure by the hot wind and a primary heaping process, so that the working efficiency is greatly improved. Therefore, the production process of the novel yellow Maojian tea is very valuable and is suitable for being generalized and applied.

A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt mixture fills and seals yogurt containers. Alternatively, the cold milk is separated from any yogurt or kefir culture in the yogurt container by a separation portion. The yogurt containers are then shipped cold to retail locations. The retail location stores yogurt containers at low temperature prior to incubation. When needed, the yogurt container is shaken to mix milk and separated yogurt or kefir culture. The yogurt containers are transferred to incubation oven for appropriate time to set yogurt or kefir, which is then refrigerated for sale to customers.

The invention discloses a breeding method of under-forest ecological pigs. The breeding method comprises the first step of preparation of forest land, the second step of selection of pig variety, the third step of breeding outside cages in a rotational grazing mode, the fourth step of daily management and the fifth step of disease prevention and cure. The breeding method of the under-forest ecological pigs is ecological and healthy, environmentally friendly and pollution-free, obtained under-forest ecological pork is tender and fresh, good in palatability and high in nutrient value, and has no pollution, and the breeding method greatly improves the disease resistance of the ecological pigs. According to the breeding method, a medicated bath pool is arranged in a rotational grazing area, according to the characteristic that pigs like to take a bath, the pigs are cleaned and sterilized under an original ecology environment, and the occurrence of taenia solium is effectively avoided; through a reasonable composition, a Chinese herbal medicine bath lotion is remarkable in disinfection effect, and the immunity of the ecological pigs is effectively improved through frequent bathing.

The invention discloses a laying hen feed for improving the flavor of eggs and a production method of the laying hen feed. The feed consists of the following raw materials in parts by weight: 250-300 parts of fermented soybean meal, 200-250 parts of brown rice powder, 180-200 parts of rye bran, 150-180 parts of maize germ, 50-60 parts of fermented ground meat, 30-40 parts of degreased fish meal, 30-60 parts of chili dregs, 15-20 parts of grape pulps, 20-30 parts of pineapple juice, 2-3 parts of semen cassiae, 1-2 parts of Chinese wolfberry root-bark, 2-3 parts of forsythia suspensa, 2-3 parts of wild chrysanthemums, 2-3 parts of dandelions, 40-50 parts of bur clovers, 30-40 parts of Chinese fanpalm leaves, 10-15 parts of antigonon leptopus, 10-15 parts of amaranthus hypochondriacus, 5-10 parts of lotus roots, 5-10 parts of common ducksmeat herbs, 100-140 parts of a 1%-1.5% dicalcium phosphate solution, and 20-30 parts of a phagostimulant. The feed disclosed by the invention has the characteristics of being concentrated, fine, fragrant crisp and the like, laying hens grow quickly, the disease resistance is strong, the laying hens lay more eggs, the raising period of the laying hens is short, and the market competitiveness is strong; the eggs are crisp, sweet and greasy, are rich in nutrition and are fresh in taste; eggshells are hard and are not easy to smash, and the storage period of the eggs is long.

Provided is a supercooling refrigerator including, so as to supercool foods such as fish or meat and more uniformly and stably maintain a temperature in a storage chamber supercooling the foods, a body including a storage chamber storing goods such as the fish or meat in a supercooled state, a door installed in the body, a plurality of shelves installed in the storage chamber, on which the goods are stored, a cooling unit cooling internal air of the storage chamber, a cooling air supplying unit circulating the air cooled by the cooling unit into the storage chamber, and a cool air controlling unit controlling the temperature of the cool air supplied from the cool air supplying unit in a supercooling temperature range of the stored goods.

The invention relates to a health care wine. The health care wine comprises the following powdery components: 5g of jasmine, 1.5g of sesame stalk, 0.12g of scallion stalk, 0.05g of radish seed, 1.8g of barley malt, 0.02g of pomegranate bark, 0.2g of dandelion, 0.1g of beautiful millettia root, 0.8g of barbary wolfberry fruit, 0.08g of apple seed, 0.03g of gourd seed, 0.03g of membranous milkvetch root, 0.01g of okra, 0.15g of purplevine, 0.05g of cape jasmine flower and 0.05g of peach seed. The components are added into a container containing 2500ml of white spirit, sealed and soaked for 3 months, and then supernatant liquid is taken for obtaining a finished product. The health care wine can also realize the functions of promoting blood circulation, removing blood stasis, benefiting qi, strengthening brain, blackening hair, preventing hair loss and beautifying by long-term drinking.

The invention relates to a process for preparing stuffing cakes such as moon cakes, wherein each 100kg of the stuffing contains 50-65kg of hyacinth bean, red bean or green bean paste, refined white sugar 15-25kg, malt sugar 10-20kg, vegetable oil 5-10kg, perfume compound 0-0.1kg. The preparing process includes mixing and frying.

The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing Maofen tea by using non-whitened-stage fresh tea leaves. The finished tea is prepared according to the steps of selecting materials, withering, inactivating enzyme, regaining moisture, twisting, dewatering, shaping, drying, scenting, and winnowing. According to the method, high quality of the finished product is ensured at all the stages due to the adoption of refine processing technology, so that the processing time and processing cost of Zhen'an white tea are greatly reduced, the production efficiency is improved, simultaneously the finished product processed according to the method has the unique characteristics of tight, thin curled and uniform shape, green color, durable clean aroma and fresh taste, and the economic benefit of the finished product is improved; and meanwhile, the problem of waste of non-whitened-stage Zhen'an fresh tea leaves is solved, and the economic benefit is improved.

The invention provides a production method for a culture medium for brown mushroom liquid strains. The production method comprises the specific steps of preparing the culture medium, wherein the fermentation medium of vegetable garden soil comprises 700 (g/L) of the vegetable garden soil, 120 (g/L) of wheat grains, 4 (g/L) of peptone, 15 (g/L) of glucose, 1.5 (g/L) of magnesium sulfate heptahydrate, and 1 (g/L) of monopotassium phosphate; the rotational speed is 100 rpm, the liquid-loading amount is 75 mL/250 mL, and the inoculum size is 12% (w/v); and in the conditions, the mycelial yield of brown mushrooms is increased to 17.028 g/L from 1.657 g/L. The method provided by the invention meets the needs of people and market on new mushroom strains and novel edible mushroom technologies, and certainly generates great economic benefits and social benefits in case of being widely applied.

The invention discloses a porous material composite fruit wax-coating preservative capable of controlling breath, and solves the problems that fruits are rotted and deteriorated easily to produce alcohol, can be kept fresh difficultly and cannot be stored. The composite preservative consists of the following components in percentage by mass of 5 to 9.8 percent of shell-lac, 0.05 to 3 percent of porous material (comprising three-dimensional network porous silicon oxide, kieselguhr, porous ceramic and porous carbon), 0.04 to 3 percent of cosolvent, 0.05 to 0.3 percent of bacteriacide, 0.01 to 0.1 percent of dispersing agent and the balance being water. Mangos and pineapples which are coated with the preservative can still taste fresh after being stored for 30 days, so that the weight loss rate is reduced twice, and the rotting rate is less than 5 percent; and the quality of fruits is guaranteed, the storage period and the shelf life of the fruits are prolonged, and economic loss caused by rotting and deterioration of the fruits and the like is reduced effectively.

The invention relates to a preparation method of a jasmine large-leaf ShaiQing tea which belongs to a tea leaf product, in particular to a tea made by a scenting technique. The tea provided by the invention is a product which is made by adopting the Yunnan large-leaf ShaiQing primary tea, magnolia and fresh jasmine flower to slowly scent for 12 to 14 hours at the low temperature of 36 to 42 DEG C. The made tea of the invention keeps the fine appearance and mouthfeel of the Yunnan large-leaf ShaiQing primary tea, at the same time, adds the fresh degree of fragrant of the jasmine flower and the magnolia, does not lose the fragrant after a long-term storage, and ensures that the strip of the tea keeps thick and large.

The invention relates to a draft pineapple rice vinegar beverage and a making method thereof. The invention aims at the problems of low sugar-free extract, deficient nutrients, single mouthfeel and light and boring taste of partial ordinary fruit vinegar beverage products. The method adopted by the invention is characterized in that the dietetic invigoration characteristic and the advantages of raw materials comprising pineapple and glutinous rice are used, glutinous rice is saccharified and after-fermented to form a general dry yellow rice wine, the general dry yellow rice wine is diluted, the diluted general dry yellow rice wine is fermented by acetic acid to form rice vinegar, a concentrated pineapple juice is added, the obtained mixture is blended, the blended mixture enters an aseptic filtering combination system, and is aseptically filtered and canned to produce the health draft pineapple rice vinegar beverage. High temperature sterilization is not carried out, so the draft pineapple rice vinegar beverage has the advantages of high maintenance of biological stability, fresh mouthfeel, soft, fresh and mellow taste, rich fruit aroma, increased content of the sugar-free extract, enhanced high nutrients and content, and reaching of the improvement of the added values of the product and increase of market demands.

The present invention discloses a method for making dried marinated tofu, tofu is prepared by soaking and boiling soybeans, black beans, peanut kernels, walnut kernels and black rice, then filtering separating slurry residue, boiling slurry liquid and adding dropwise danba (a Chinese traditional substance for making tofu) into the slurry liquid, then the tofu is dried in the air and sliced, raw ginger, edible salt and specially-made brine are added into the sliced tofu, and evenly mixed for sealing marinating for 8-10 days, juice is removed, and the tofu is put into an oven for baking for 5-6 hours to obtain the dried marinated tofu. Compared with the prior art, the advantages of the method are as follows: the black beans and the soybeans as main materials are matched with proper amount of the black rice, the peanut kernels and the walnut kernels, the overall nutritional value of the product is improved, beans are used, the specially-made brine is used for marinating, so that nutrition is enriched, the taste is improved, and the dried marinated tofu has the characteristics of good shaping ability and fresh and tender mouth taste.

Seasoned freshwater fish is prepared from components in parts by weight as follows: 70 parts of channel catfish, 80 parts of water, 1.5 parts of welsh onions, 1.5 parts of ginger, 1.25 parts of Erguotou, 2 parts of onions, 0.5 parts of coriander, 1 part of celery, 0.2 parts of dried chilies, 0.5 parts of garlic, 0.1 parts of dried Sichuan pepper, 0.2 parts of pepper, 0.1 parts of cinnamon, 0.2 parts of cloves, 0.1 parts of dahurian angelica roots, 0.2 parts of liquorice, 0.1 parts of perilla frutescens, 0.2 parts of peach blossoms, 0.1 parts of lilies, 0.2 parts of pepper leaves, 0.1 parts of platycodon roots, 0.1 parts of date pits, 0.2 parts of okra seeds, 0.2 parts of dried red bayberries, 0.1 parts of Chinese yams, 0.2 parts of dang shen, 0.1 parts of Angelica sinensis, 0.2 parts of Gynostemma pentaphyllum and 0.1 parts of senna leaves. The raw materials are low in cost, the process is simple, industrial production is facilitated, the added value of fish by-products is increased greatly, and the market prospect is broad.

The invention relates to a manufacturing method of a Jinkui duck neck. The manufacturing method comprises the following manufacturing steps of preparing materials, boiling soup stock, pickling the duck neck, preparing a spiced bag to boil the soup stock, matching with chili oil to boil the soup stock, matching with peppers and chilies to boil the soup stock, matching with seasoning and color adjusting materials to boil the soup stock, and marinating the duck neck. The manufacturing method of the Jinkui duck neck has the advantages that the Jinkui duck neck produced by adopting the technical scheme is rich in nutrition, unique in taste and fresh in mouthfeel, compared with a traditional process, ingredients of any preservatives, harmful pigments and the like are not added, the nutritional value is increased, the production process is simple, and the quality and production efficiency of products are improved.

The invention discloses a selenium-enriching brown rice nutritional snowflake drink flake and a processing method of the selenium-enriching brown rice nutritional snowflake drink flake. The selenium-enriching brown rice nutritional snowflake drink flake comprises the raw materials in percentage by weight: 22-27 percent of milled rice with embryo, 18-24 percent of selenium-enriching brown rice, 16-22 percent of buckwheat, 3-8 percent of purple potato starch, 3-8 percent of pumpkin powder, 17-24 percent of maltodextrin and 3-9 percent of xylitol. According to the invention, the selenium-enriching brown rice nutritional snowflake drink flake comprises the milled rice with embryo, the selenium-enriching brown rice, the buckwheat, the purple potato starch, the pumpkin powder, the maltodextrin and the xylitol; and by screening the raw materials and controlling the contents of the raw materials, the prepared selenium-enriching brown rice nutritional snowflake drink flake is complete in nutrients and balanced in energy; and the milled rice with embryo and the selenium-enriching brown rice are rich in selenium, amino acid, carbohydrate, vitamins and other nutrient elements necessary for a human body, by combining with coarse food grains of buckwheat, purple sweet potato and pumpkin and matching with the maltodextrin and the xylitol, the mouth feel is adjusted, thus the selenium-enriching brown rice nutritional snowflake drink flake is fresh in mouth feel, can be ready to drink when being brewed, and is very convenient to eat.

The invention discloses a preparation method of frozen juice containing tropical fruit mixed pulp. The preparation method comprises the following steps: grading and selecting raw fruits; washing the fruits; disinfecting the fruits with DBDMH; blanching the fruits at 90-95 DEG C for 30 seconds; peeling and dicing the blanched fruits or extracting the pulp from the blanched fruits; instantly freezing the diced fruits or pulp to minus 30 DEG C in an instant freezer; then preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from fructose-glucose syrup, isomaltulose syrup, composite phosphate, composite organic acid and purified water; and obtaining a finished product after inspection and subpackage. The invention has the following advantages: the nutrient components in the fruits, especially dietary fibers and vitamin C, are furthest retained, and the mouthfeel of fresh fruits is retained; and the juice has comprehensive and balanced nutrition through scientific combination, is not easy to undergo enzymatic browning, and is not easy to cause wide fluctuation of blood sugar.

The invention discloses mouthwash, and belongs to the technical field of oral cleaning hygiene products. The mouthwash comprises the following components in percentage by mass: 95 to 96% of purified water, 2.5 to 4% of a humectant, 0.25 to 0.5% of a pH regulator, 0.2 to 0.3% of an oral care agent, 0.3 to 0.4% of a flavoring agent, 0.05 to 0.2% of a preservative, 0.08 to 0.2% of flavor component, and 0.05 to 0.1% of caramel color. According to the mouthwash, active components such as a propolis extract and a tea leaf extract are extracted from natural raw materials; the components in the formula play the intrinsic effects and are reasonably mixed to complement each other, so that the mouthwash is remarkable in bleeding stopping effect and anti-inflammatory effect, and has the functions of cleaning, preventing tooth decay, and whitening; the mouthwash tastes fresh and is easily accepted by people.

The invention belongs to the field of meat product processing and specifically relates to a preparation process of a beefsteak for children. The preparation method comprises the steps of taking a fresh and tender beefsteak, cleaning, removing broken bone and extravasated blood, cutting the beef into a square beefsteak and draining, next, soaking the beefsteak in milk of 30-40 DEG C for 3-5 minutes, taking out, cooling and draining, next, spreading prepared curing powder on the beefsteak evenly, rolling for 10-20 minutes and placing at a temperature within the range of 0-4 DEG C for 6-8 hours, and finally, treating the beefsteak in a tenderizing liquid for 20-30 minutes, packaging in vacuum and quick-freezing for storage. The obtained beefsteak is fresh and tender in taste, suitable for children, and capable of enhancing the immunity of children, supplementing calcium, vitamins and the like.

The invention provides inflammation diminishing and whitening toothpaste containing rhizoma coptidis and fresh ginger.The inflammation diminishing and whitening toothpaste contains effective ingredients, namely, rhizoma coptidis and fresh ginger and auxiliary ingredients, namely, menthol, borneol and pearl powder.The inflammation diminishing and whitening toothpaste is quite stable in the expected packaging, storage and transportation, sale and use processes.When the inflammation diminishing and whitening toothpaste is frequently used for tooth brushing, a good treatment effect can be achieved for dental ulcers, a protection effect is achieved for allergic gingivae, and meanwhile teeth can be whitened.

The invention discloses honeysuckle flower buccal tablets and a preparation method thereof. The honeysuckle flower tablets comprise the following raw materials (based on 1000 tablets): honeysuckle flower, lilyturf root or fragrant solomonseal rhizome, dark plum, mannitol, crystal sugar, lactose, aspartame, citric acid, menthol, sodium carboxymethylcellulose and magnesium stearate. The honeysuckleflower buccal tablets can obviously improve throat discomfort caused by a plurality of causes; and meanwhile the buccal tablets can be taken by patients suffering from chronic pharyngitis for a long time due to high safety so as to achieve the treatment effect. The preparation method of the honeysuckle flower buccal tablets comprises the following procedures: extracting; pre-treating; mixing and granulating; drying and pelletizing; and blending and tabletting. The preparation method has the advantages of simple and feasible process and good repeatability; and the obtained product has the advantages of moderate and refreshing taste and extremely good treatment effect on throat discomfort, and is convenient for large-scale industrial production and popularization.

The invention discloses a processing process of honeysuckle tea. The process comprises the following steps: selecting and blending raw materials, soaking, performing fixation, and enhancing the fragrance. The honeysuckle tea prepared by adopting the processing process has the characteristics of being rich in fragrance, refreshing, fresh and brisk in mouth feel and resistant to soaking; moreover, the drug action of the honeysuckle tea can be kept to the maximum extent, and the health effect of the honeysuckle tea can be ensured.

The invention discloses a preparation method of sausage, which takes pork as the main material and eggs, starch, sugar, salt, edible oil and seasoning as assistant ingredients and is prepared through processing, cleaning, preserving, mincing, charging, molding and drying. In the technique, no other chemical supplementary materials are added, such as sodium nitrate, and the like, and all raw materials are green foods. Therefore, the sausage is not only abundant in nutrition and fresh and pure in taste but also suitable for both the young and the old.