34results about How to "Rich in carbohydrates" patented technology

The invention belongs to the technical field of flavoring essences for tobacco, and particularly relates to a flavoring essence for tobacco, which is a product of a Maillard reaction of a raisin extract, and the preparation thereof. The preparation of the flavoring essence for tobacco comprises the following steps of: adding one or more of amino acids and solvents into the raisin extract serving as a raw material, stirring to obtain a uniform reaction system, and carrying out the Maillard reaction in an oil bath heating state, wherein the solvent is one or more of propylene glycol, water, glycerol and glycol, and the added amount of the solvent is 5 to 10 times the weight of the raisin extract; and the reaction temperature is controlled to be between 80 and 140 DEG C, and the reaction time is controlled to be between 2 and 8h. In the preparation, the reaction of the raisin extract and the amino acid is utilized to obtain a flavoring agent for tobacco, the flavoring agent for tobacco is applied to the fragrance increase of the tobacco, the smoke has remarkable sweet fragrance and baking fragrance, and the irritation of miscellaneous gas is reduced.

The invention provides a plant-type yoghurt, comprising the following materials by weight percentage: 1 to 200 portions of grain, 1 to 100 portions of fruit-type component and 700 to 998 portions of yoghurt, wherein the preferred grain component is black rice, barley or oat; the fruit-type component is fruit or aloe vera gel. The invention also provides a preparation method of the plant-type yoghurt, comprising the following steps of mixing materials, forming a constant volume, preheating, homogenizing, sterilizing, inoculating, fermenting, adding the grain and the fruit-type component and filling. The yoghurt can be used as acidophilous milk, also has starch materials and fruit-type materials with more perfect nutrition mixing, and is particularly suitable for eating for allaying hunger on an empty stomach and having breakfast.

The present invention discloses a beef cattle feed and a production method thereof. The beef cattle feed is characterized in that the beef cattle feed is prepared by mixing the following raw materials in parts by weight: corn 70-85, corn cobs 20-30, wheat bran 30-50, soybean meal 20-30, distillers' grains 30-40, fish bone meal 8-10, dried small shrimp powder 5-8, eggshell powder 5-8, soybean stalks 15-20, corn stalks 10-18, sweet potato leaves 15-25, edible salt 2-5, fish oil 2-3, compound amino acids 4-6, multivitamins 1-2, and trace elements 0.5-1. A variety of natural plants are added in the feed, and the beef cattle feed is rich in nutrition, is easily to be absorbed by animals, can promote the growth of cattle, also help improve the taste of beef, and improve the quality of beef.

The invention discloses a heat-clearing beverage with vegetables and crucian carp soup. The heat-clearing beverage is prepared from the following raw materials in parts by weight: 25-27 parts of celery, 17-19 parts of bamboo shoots, 14-16 parts of day lily, 3-4 parts of white spirit, 5-6 parts of crucian carp, 2-3 parts of fresh ginger, 1-2 parts of cortex cinnamomi, 6-7 parts of phaseolus calcaratus, 4-6 parts of purslane freeze-dried powder, 5-7 parts of buckwheat, 0.7-0.9 part of railway beggarticks herb, 6-7 parts of bananas, 1-2 parts of corn stigma, 1-2 parts of herba cepbalanoplosis segeti, 2-3 parts of bamboo leaves, 8-10 parts of grapes, 6-8 parts of maltose, a proper amount of salt, 9-13 parts of nutrition adding liquid and a proper amount of water. With a plurality of vegetable raw materials and the nutrient crucian carp soup, the beverage is rich in protein, carbohydrate, carotene, vitamin B, calcium, phosphorus, ferrum, sodium and other substances; the beverage has useful effects of calming the liver, clearing heat, removing toxicity, invigorating stomach, promoting blood circulation and cleaning intestines; the beverage has high nutritive value.

The present invention discloses a pork pig feed and a production method thereof. The pork pig feed is characterized by mixing the following raw materials in parts by weight: corn 70-85 parts, corn cobs 20-30 parts, wheat brans 30-50 parts, soybean meal 20-30 parts, peanut meal 10-15 parts, corn straws 10-20 parts, soybean straws 8-15 parts, fish bone meal 8-10 parts, dried small shrimp powder 5-8 parts, eggshell powder 5-8 parts, sweet potato leaves 15-25 parts, edible salt 2-5 parts, fish oil 2-5 parts and premix 5-8 parts. A variety of natural plants are added in the feed, and thus the feed is nutrient-rich and is easily absorbed by animals, and can promote the growth of pigs, as well as help improve the taste and quality of pork.

The invention discloses a method for making cream watermelon peel crisp chips. The method for making the cream watermelon peel crisp chips comprises the following steps of: 1) weighing raw materials in parts by weight: 100-250 parts of watermelon peels, 1-15 parts of cheese powder, 1-8 parts of strong drink, 1-4 parts of sugar and 0.1-2 parts of salt; 2) washing and slicing the watermelon peels in block; 3) uniformly mixing the processed watermelon peels with the other components, and soaking the materials for 5-10 minutes; 4) carrying out air drying until the surface of the watermelon peels is non-sticky; 5) coating salad oil on the surfaces of the watermelon peels subjected to the air drying, and placing the processed watermelon peels into an oven; and 6) rapidly cooling the baked cream watermelon peel crisp chips below 30 DEG C, and packaging in a sealed manner, so as to obtain the cream watermelon peel crisp chips. The cream watermelon peel crisp chips have the advantages of good taste sense, beautiful appearance, low manufacturing cost, balanced and comprehensive nutrition matching, and is easy to digest and adsorb.

The invention provides a health-care brown rice syrup beverage and a preparation method thereof, which belong to the technical field of subsidiary agricultural products fine and further processing. The beverage is the health-care brown rice syrup beverage by taking brown rice as a main ingredient and adding water, granulated sugar and peanut butter, is vegan and edible, and has no artificial flavoring or preservatives. The preparation method comprises the following steps of taking the brown rice as the main ingredient, sieving, purifying, baking, soaking, grinding, filtering, blending, homogenizing, measuring, bottling and sterilizing to obtain the brown rice syrup beverage. The process is simple, enzymolysis and glyction reaction are not needed, and an original nutrition structure of brown rice is kept. The health-care brown rice syrup beverage integrates nutrition of the brown rice and peanut; contains abundant fine protein, sugar, vitamin B, mineral substances and other nutrient substances; does not contain saturated fatty acids and trans-fatty acids; is suitable to be drunk by infants, children, students, office workers, patients, middle-aged and aged people and other general population; and is particularly suitable for overworking brain workers, gastrointestinal dysfunction patients and the obese.

The invention discloses a health-care leisure cake and a processing method thereof. The health-care leisure cake is prepared from the following materials of 5 to 10 parts of jasmine flower, 3 to 8 parts of osmanthus fragrans, 3 to 10 parts of lotus flower, 50 to 80 parts of wheat flour, 3 to 8 parts of myotonin, 4 to 10 parts of black rice, 2 to 5 parts of euryale ferox, 2 to 5 parts of lotus seed, 3 to 6 parts of lily bulb, 1 to 3 parts of fructus lycii, 2 to 5 parts of walnut kernel, 2 to 5 parts of almond, 2 to 6 parts of cashew nut, 3 to 8 parts of chestnut, 1 to 4 parts of peanut oil, 6 to 13 parts of egg yolk powder, 2 to 4 parts of white granulated sugar, 1 to 3 parts of edible salt and 30 to 50 parts of water. The processing method of the health-care leisure cake comprises the following steps of weighing of materials, dough kneading, slicing, baking and the like. The processed health-care leisure cake has the characteristics that the nutritional value is high, and the preparation is convenient; the raw materials contain amino acids, protein, starch and fat, and also contain vitamins A, B and C and trace elements such as iron, magnesium, potassium and zinc, the nutritional value is high, and the health-care effect is better.

The invention discloses a preparation method of cocoa purple sweet potato steamed stuffed buns, which comprises the following steps of: preparation of fillings: proportioning, filling blending and freezing; preparation of wrappers: proportioning, kneading a dough and pressing the dough, manually rolling, filling the wrappers with the fillings and forming, fermenting, steaming, and cooling and packaging. According to the cocoa purple sweet potato steamed stuffed buns, after purple sweet potatoes are matched with a plurality of materials, a mixture is combined with steamed stuffed buns, so that the cocoa purple sweet potato steamed stuffed buns has a very high nutritive value; cocoa powder is used as an auxiliary material, so that nutritional ingredients of the cocoa purple sweet potato steamed stuffed buns are improved; the cocoa purple sweet potato steamed stuffed buns contain rich nutritive elements of carbohydrate, proteins, trace elements and the like, and are beneficial to body health after being eaten for long time.

The invention discloses a health corn biscuit and a processing technology thereof. The biscuit is prepared from the following raw materials in parts by weight: 30-40 parts of Chinese yam, 50-65 parts of corn, 20-30 parts of honey, 10-12 parts of lotus seeds, 5-8 parts of salt, 30-50 parts of vegetable oil, 5-8 parts of sugar, 40-60 parts of water and 150-180 parts of glutinous rice flour. The preparation method comprises the following steps: peeling off the Chinese yam, cutting into blocks, and stirring into paste for later use; baking the corn and the lotus seeds, and grinding into powder; mixing the water, the vegetable oil, the salt, the sugar, the corn flour and the glutinous rice flour evenly to prepare a dough; adding pasty Chinese yam, and further kneading the dough until the color is even; and partitioning the dough, painting the surfaces with the lotus seed powder, putting into a mold, putting the mold into an oven and baking to prepare the health corn biscuit. The health corn biscuit has the characteristics of being abundant in nutrient, fluffy in texture and melted in the mouth, and meets the requirements of more people.

The invention provides a simple method simple method for artificial feeding of chinese chive maggots, and belongs to the field of insect feeding. The invention uses ginger to replace the traditional artificial feeding, Chinese chives, green Chinese onions, potatoes, garlic and so on. The invention, as compared with a conventional method for feeding chinese chive maggots, has a higher survival rate, pupation rate, emergence rate and fecundity, and saves the cost and labor. In particular, the invention can avoid massive death of the chinese chive maggots or influence on the growth and development thereof caused by suppuration or rot of the above feed due to bacterial or fungal contamination, and can lay a solid foundation for a large number of tests on the chinese chive maggots and provide effective protection.

The invention discloses a kudzuvine root alcoholic beverage and a preparation method thereof in the technical field of food processing. The kudzuvine root alcoholic beverage is prepared from the following materials: 10 to 15 parts of sticky rice, 5 to 10 parts of lotus seed, 10 to 15 parts of kudzuvine root powder, 5 to 10 parts of honey, 2 to 3 parts of yam, 2 to 3 parts of cinnamon, 2 to 3 partsof grosvenor momordica fruit, 2 to 3 parts of citron fruit, 2 to 3 parts of common floweringquince fruit, 2 to 3 parts of hawthorn fruit, 1 to 2 parts of villous amomum fruit, 1 to 2 parts of wolfberry fruit, 1 to 2 parts of fennel fruit, 1 to 2 parts of spina date seed and 0.6 to 0.8 part of sweet wine yeast. The kudzuvine root alcoholic beverage which is obtained by mixing wine, mixed extractive juice and Chinese herbal medicine decoction according to the preparation method disclosed by the invention integrates sweet fragrance, wine aroma, fruit fragrance and medicinal fragrance; the kudzuvine root alcoholic beverage is mainly sweet, has a proper taste of wine and a moderate sweet and sour taste, and tastes smooth; the kudzuvine root alcoholic beverage belongs to a purely natural beverage, is pollution-free and good for health, can replace medication to treat diseases, and is rich in nutritional value, and after being drunk for a long term, the kudzuvine root alcoholic beverage canclear heat and remove toxicity and prolong life; and the kudzuvine root alcoholic beverage is suitable for men and women.

The invention discloses a rose filling biscuit processing method and belongs to the technical field of food processing. The rose filling biscuit processing method comprises the following steps of step one processing of rose extract liquor; step two processing of rose with honey; step three processing of biscuit filling; step four processing of biscuits. Biscuits processed through the method are rich and natural in nutrient, delicious and crisp, saturated with enduring rose fragrance, suitable for people in all ages and have functions of tonifying qi, regulating qi, relieving depression, activating blood, scattering stasis and delaying senescence.

The invention discloses a health banana biscuits and a processing process thereof. The biscuits are prepared from 30-40 parts of Chinese yams, 50-65 parts of bananas, 20-30 parts of honey, 10-12 parts of lotus seeds, 5-8 parts of salt, 30-50 parts of vegetable oil, 5-8 parts of sugar, 40-60 parts of water and 150-180 parts of glutinous rice flour. A preparation method of the health banana biscuits comprises the following steps: peeling off the Chinese yams and the bananas respectively and cutting the peeled Chinese yams and bananas into blocks; stirring the blocks into paste for later use; drying the lotus seeds and grinding the lotus seeds into powder; uniformly mixing the water, the vegetable oil, the salt, the sugar and the glutinous rice flour to prepare dough; adding the Chinese yam paste and the banana paste, and continually kneading the dough until the color is uniform; coating the surfaces of the dough blocks with the lotus seed powder and then adding the dough blocks into a mold; and putting the mold into a baking oven and baking to prepare the biscuits. The health banana biscuits have the characteristics of abundant nutrition, and natural and mellow taste, are just melt in the mouth and meet the requirements of more people.

The invention provides pumpkin rice noodles. The pumpkin rice noodles are prepared from the following raw materials in parts by weight: 5 to 10 parts of pumpkin powder, 20 to 40 parts of rice flour and 5 to 10 parts of wheat flour. Pumpkin has sweet flavor, is warm in nature, has the functions of tonifying middle-Jiao and Qi, dissolving phlegm and relieving cough, and contains abundant saccharides, starch, abundant vitamin A, B and C and mineral substances, kinds of necessary amino acid and histidine which is necessary for children, soluble fibers, xanthophyll and trace elements such as phosphorous, potassium, calcium, magnesium, zinc and silicon. As proved by modern nutriology and medical science, the pumpkin has abundant nutrients, and has a health care function and a function of preventing and treating diseases after being eaten for a long time. High blood pressure, diabetes mellitus and hepatic pathological changes can be effectively prevented and treated by eating the pumpkin frequently, and the human body immunity can be improved effectively. In the pumpkin rice noodles provided by the invention, the pumpkin powder is added in an original formula, and raw materials are reasonable in proportioning, so that the pumpkin rice noodles are abundant in nutrients, are for mechanical processing, and have good mouthfeel. The pumpkin rice noodles can be taken as a staple food for families to eat frequently, and has contribution to physical and psychological health of eaters.

The invention discloses health care pumpkin biscuits and a processing technology thereof. The biscuits are prepared from 30-40 parts of Chinese yam, 50-65 parts of pumpkins, 20-30 parts of honey, 10-12 parts of lotus seed, 5-8 parts of salt, 30-50 parts of vegetable oil, 5-8 parts of sugar, 40-60 parts of water, and 150-180 parts of glutinous rice flour. A preparation method of the health care pumpkin biscuits comprises the following steps: respectively peeling the Chinese yam and the pumpkins, cutting the peeled Chinese yam and the peeled pumpkins into blocks, and stirring the Chinese yam blocks and the pumpkin blocks to form paste for standby application; baking the lotus seed, and grinding the baked lotus seed into powder; uniformly mixing the water, the vegetable oil, the salt, the sugar and the glutinous rice flour to make dough, adding the Chinese yam paste and the pumpkin paste, and continuously mixing the dough until the color of the dough is uniform; and dividing the dough into blocks, applying the lotus nut powder on the surface of the blocks, then placing the blocks of which the surface is applied with the lotus nut powder in a mould, and putting the mould in an oven for baking so as to obtain the biscuits. The health care pumpkin biscuits have the characteristics of being rich in nutrition, loose in texture, and dissolved after being put in mouths, and meet the requirements of more people.

The invention discloses a health kiwi fruit biscuit and a processing technology thereof. The biscuit is prepared from the following raw materials in parts by weight: 30-40 parts of Chinese yam, 50-65 parts of kiwi fruit, 20-30 parts of honey, 10-12 parts of lotus seeds, 5-8 parts of salt, 30-50 parts of vegetable oil, 5-8 parts of sugar, 40-60 parts of water and 150-180 parts of glutinous rice flour. The preparation method comprises the following steps: respectively peeling off the Chinese yam and the kiwi fruit, cutting into blocks, and stirring into paste for later use; baking the lotus seeds, and then grinding into powder; mixing the water, the vegetable oil, the salt, the sugar and the glutinous rice flour evenly to prepare a dough; adding pasty Chinese yam and pasty kiwi fruit, and further kneading the dough until the color is even; and partitioning the dough, painting the surfaces with lotus seed powder, putting into a mold, putting the mold into an oven and baking to prepare the health kiwi fruit biscuit. The health kiwi fruit biscuit has the characteristics of being abundant in nutrient, natural and mellow in taste and melted in the mouth, and meets the requirements of more people.

The invention discloses a preparation method of aromatic dried meat floss rice flakes. The preparation method comprises: washing anises, fresh ginger, cortex cinnamon and the like with water; after draining, charging into a cotton cloth bag to obtain a material bag A; adding water into first processing equipment; after heating and boiling, adding the material bag A and lean meat; after boiling, keeping heat; continually adding table salt and white sugar; after boiling, keeping heat; then adding high fructose syrup, Baijiu, yellow rice or millet wine, soy sauce and monosodium glutamate; after boiling, keeping heat and fishing out; draining to obtain boiled lean meat; adding the boiled lean meat into second processing equipment; raising the temperature and keeping heat; frying to obtain aromatic dried meat floss; crushing rice, semen coicis, corn kernels, peanuts, konjak and radix puerariae; after sieving, adding water, modified starch, maltodextrin, carrageenan and sodium alginate; after uniformly stirring, continually adding the aromatic dried meat floss; after uniformly stirring, gelatinizing, drying, crushing and sieving to obtain the aromatic dried meat floss rice flakes.

The invention relates the technical field of food processing, in particular to a small cuttlefish food processing method. The method includes: subjecting small cuttlefishes to processes of cleaning, impurity removing, quality examining, stewing, shrinking and mucus processing, making the small cuttlefishes after going through the processes, and subjecting the small cuttlefishes after being made to sterilization treatment and vacuum packaging to obtain finished products. By the method, periwinkie meat food which retains nutrient value of the small cuttlefishes and is convenient to carry and eat can be produced.

The invention discloses a preparation method and application of autumn pear syrup, and relates to the technical field of food processing. The preparation method comprises steps S1-S7, and the steps S1-S7 are respectively and comprehensively described as follows: cleaning, manual selection, peeling, denucleating and crushing, squeezing and filtering, enzymolysis, primary concentration and sterilization, and secondary concentration. Before the step S1, a step S01 and a step S02 are further included, the step S01 is raw material acceptance inspection, the step S02 is primary cleaning and sorting, the preparation method is a new preparation technology of the autumn pear syrup, and the technical problem of the traditional autumn pear syrup is solved. According to the preparation method, the production efficiency is improved, and the procedures of continuous vacuum concentration, automatic conveying, automatic sterile filling and the like are incomparable to those of traditional methods. The preparation method disclosed by the invention can realize process reproduction, and the prepared autumn pear syrup is longer in shelf life, can be stored for 24 months at normal temperature, is free of cane sugar, essence, pigment, preservative and thickener, is excellent in quality, pure in taste, safe and healthy.

The invention provides a simple method simple method for artificial feeding of chinese chive maggots, and belongs to the field of insect feeding. The invention uses ginger to replace the traditional artificial feeding, Chinese chives, green Chinese onions, potatoes, garlic and so on. The invention, as compared with a conventional method for feeding chinese chive maggots, has a higher survival rate, pupation rate, emergence rate and fecundity, and saves the cost and labor. In particular, the invention can avoid massive death of the chinese chive maggots or influence on the growth and development thereof caused by suppuration or rot of the above feed due to bacterial or fungal contamination, and can lay a solid foundation for a large number of tests on the chinese chive maggots and provide effective protection.

The present invention discloses a method for preparing yogurt by using coconut shell container fermentation. The method is specifically implemented according to the following steps: sterilizing processing tools and calculating and weighing the raw materials of 2.5%-4% of proteins, 6%-9% of white granulated sugar and the balance water; then drilling a ripen coconut fruit, sucking out coconut juicefrom the coconut with a sterilized syringe, and preparing a coconut empty shell for later use; preparing protein material liquid and cooling the protein material liquid to 41-43 DEG C, then adding a fermentation agent, and conducting even mixing to obtain material liquid to be fermented; injecting the material liquid to be fermented into the treated coconut shell and conducting wrapping by using apreservation film, ensuring good sealing at an opening, conducting placing at an appropriate fermentation temperature for storing, and conducting fermentation; and refrigerating the fermented yogurtto obtain a drinkable yogurt product. The coconut shell is used as a sterile container, inoculation with a sterile operation method is conducted, the yogurt is fermented in the natural container, andthe method takes into account characteristics of probiotic functions, deliciousness, environmental protection and practicality.

The invention discloses walnut meal oil tea and a preparation method thereof. The oil tea is prepared from the following components in percentage by mass: 60 to 80 percent of cold-pressed walnut mealpowder, 10 to 30 percent of wheat flour, 2 to 10 percent of crushed peanuts, 1 to 10 percent of sesame powder, 1 to 8 percent of five-spice powder and 2 to 8 percent of table salt. The walnut meal oiltea prepared by the invention has the advantages of high protein, high dietary fibers, low grease and the like, has a special flavor of walnut meal and has a mellow mouthfeel, a rich aroma and abundant nutrients; no preservative is added so that the walnut meal oil tea is beneficial to health after being eaten for a long period; meanwhile, the walnut meal is changed into valuable things, so thathigh-quality protein resources are sufficiently utilized and the walnut meal oil tea has a wide market prospect.

The present invention relates to the technical field of food processing and particularly to an alcoholism-preventing and liver-protecting milk tablet and a preparation method thereof. The milk tabletcomprises the following raw materials in parts by weight: 3-7 parts of milk powder, 0.5-1.5 parts of a semen hoveniae extract, 1-5 parts of lemon juice, 0.005-0.02 part of vitamin B1, 0.5-2 parts of maltodextrin and 0.5-2 parts of sucrose. The milk powder has effects of benefiting the stomach, supplementing deficiency, promoting salivation, moistening dryness, and removing toxins; the semen hoveniae extract has functions of preventing alcoholism, quenching thirst, relieving restlessness, causing diuresis and protecting liver; the lemon juice has functions of promoting salivation and quenchingthirst, and strengthening the stomach and stopping pains and at the same time can improve mouthfeel of the milk tablet; and the vitamin B1 can accelerate alcohol metabolism process, eliminate free radicals produced in an ethanol metabolism process, reduce liver load, and achieve a purpose of protecting the liver. Therefore, the prepared milk tablet can effectively relieve symptoms of dizziness, vomiting, etc. caused by drinking wine, has effects of benefiting the stomach, relieving toxins and protecting the liver, the raw materials are also easy to obtain, the preparation method is simple, andthe product is convenient to eat and cheap in price.

The invention belongs to the technical field of food processing, and particularly relates to a black garlic deep processing product and a preparation process thereof. The black garlic deep processingproduct is prepared from the following raw materials by weight: 4-6 parts of a black garlic raw material liquid, 85-95 parts of a soybean / dairy product, 3-6 parts of a sweetener, and 0.1-0.3 part of afermentation agent; wherein the black garlic raw material liquid is prepared from the following raw materials in parts by weight: 1 part of black garlic, 2.5-3 parts of a flavor raw material, 0.04-0.05 part of an enzyme and 17-20 parts of water; the enzyme is pectinase or a mixture of pectinase and protease; the flavor raw materials are denucleated red dates, stemmed strawberries, stemmed blueberries or denucleated yellow peaches; the soybean / diary product is cow milk, goat milk, soybean milk or soymilk; the fermentation agent is lactic acid bacteria; the sweetener is brown sugar, fructose orcane sugar. According to the invention, the black garlic deep processing product is prepared by taking the black garlic, red dates, blueberries, strawberries and yellow peaches as main raw materialsfor fermentation for the first time, so that the variety of the black garlic deep processing product on the market is enriched, and the market application prospect is huge.

The invention discloses a method for preparing semi-fermented clematis tea, which comprises the following steps: 1. Airing and withering: the sorted and cleaned whole clematis herb is aired and withered, and after losing about 5% to 7% of water, it is transferred to Temperature-controlled withering; 2. Temperature-controlled withering: use warm air to heat, and automatically control the temperature and humidity to wither to a water content of 65% to 70%; Shake the greens in the green shaking machine, shake the greens once and then dry them; fourth, shake the greens and dry them for the second time: spread the whole herb of Clematis clematis that has been dried once into the green shaking machine for the second shaking, and shake the greens for the second time After airing; 5. Microwave drying; 6. Gently press and knead: Knead the clematis tea leaves after the second drying with a kneading machine, and dry after kneading; 7. Microwave drying: Knead the clematis tea leaves The tea leaves are dried immediately to make the finished product. The invention makes the green and astringent taste of the golden clematis tea disappear, the fragrance is suitable, the concentration of alcohol is improved, and it has the characteristics of thick soup, mellow taste, suitable fragrance and resistance to brewing.

The invention relates to a flammulina velutipes root processing method. The method includes: harvesting fresh flammulina velutipes, controlling the mass of each bundle of flammulina velutipes in a range of 90-118g, externally perforating a whole plant of flammulina velutipes by a steel needle in a diameter of 1mm, injecting 5-6ml of nutrient solution into each bundle of flammulina velutipes by aninjector, and soaking the whole plant of flammulina velutipes for 10-15h in clear water at the normal temperature; step b, cleaning the flammulina velutipes by a bubble washer to remove sand and impurities on the flammulina velutipes, cutting off flammulina velutipes roots by a knife, and keeping; extruding the flammulina velutipes roots by a press to keep the thickness of the flammulina velutipesroots in a range of 7-10mm, and keeping flammulina velutipes juice and the flammulina velutipes roots. The nutrient solution is prepared from, by weight, 0.5-1 part of sodium chloride, 3-5 parts of chitosan, 0.5-2.5 parts of magnesium carbonate, 20-25 parts of saccharose, 5-7 parts of apple juice, 2-3 parts of egg white and 60-70 parts of water.