The invention discloses biologically fermented 
lycium rethenicum murr and a 
processing method of the biologically fermented 
lycium rethenicum murr. The 
processing method is characterized by comprising the steps of: placing first-grade dry fruits of 
lycium barbarum in water, rinsing, draining the water, immersing the dry fruits in culture 
fermentation liquid containing ten billion-one hundred billion 
lactic acid bacteria per 
kilogram, carrying out sluggish 
fermentation at 15-23 DEG C for 120-168 hours and then 
fishing out, draining bacterial liquid, putting into a stainless steel container for natural 
fermentation for 72-120 hours in an environment of temperature being 55-85 DEG C and 
humidity being 80-95% to obtain a fermented lycium rethenicum murr 
intermediate product, then fermenting the 
intermediate product under the conditions of temperature being 35-65 DEG C and 
humidity being 62-72% for 240-360 hours, taking out the fermented lycium barbarum, pouring the fermented lycium barbarum into an enamel cylinder, sealing, placing in a room at normal temperature, standing for 72 hours to obtain the fermented lycium rethenicum murr, carrying out further 
drying treatment on the fermented lycium rethenicum murr, controlling the 
moisture to be 15-25%, and packaging to obtain an instant leisure 
health food; carrying out further vacuum 
freeze drying treatment on the biologically fermented lycium rethenicum murr to enable the 
moisture content to below 3%, and packaging to obtain a freeze-dried lycium rethenicum murr leisure 
health food; and the lycium rethenicum murr respectively treatment by the 
lactic acid bacteria and the natural fermentation effectively improves the 
nutritional quality of the lycium barbarum, and is delicious, fragrant and sweet to eat, beneficial to human absorption and carrying, and convenient to chew and eat.