426results about How to "Strong flavor" patented technology

An ecological soft-shelled turtle complete compound feed The invention discloses an ecological soft-shelled turtle complete compound feed, including the following material components (each component is in the air-dry substance weight percentage): 30-40% of white fish meal, 15-25% of red fish meal, 4-8 % of fermented soybean mea, 3-6% of extruded soybean, 1-4% of wheat gluten, 4-8% of beer yeast, 3-6% of maize protein meal, 1-3% of marigold flower powder, 18-25% of pre-gelatinized starch, 1-2% of calcium phosphate, 0.1-0.3% of fat metabolism regulator, 0.05-0.3% of enzyme preparation, 0.1-0.4% of microbial agents, 0.1-0.3% of compound multivitamins, 0.5-1.5% of composite multi-ore, 0.2-0.5% of 50% choline chloride. The invention improves the appearance body colour and inherent quality of the artificial breeding soft-shelled turtle which can be comparable wit natural growth wild soft-shelled turtles, thereby enhancing the commodity value of soft-shelled turtles.

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

Dispersions of particulates of botanicals in a continuous phase of fat and food products comprising the same are disclosed.

The invention discloses an ecological breeding method of Wujin pigs. The method includes the steps of setting the hog house breeding environment, conducting breeding management, conducting disease prevention and control and the like. The invention further discloses biological fermentation feed used in the breeding process and a preparation method of the biological fermentation feed. The biological fermentation feed comprises the following components, by mass, 0.3-1 part of GM biological starter, 1-2 parts of brown sugar, 40-80 parts of water, 200-330 parts of corn, 80-120 parts of wheat bran and 80-120 parts of fine rice bran. The preparation method of the biological fermentation feed includes the steps that dosages of the components are determined, the components are mixed and then sealed for fermentation, and fermentation is finished when bouquet spreads. The breeding method is scientific, simple and convenient to conduct, and cost is saved; through the biological fermentation feed, the utilization rate and nutritive value of the feed are increased, disease resistance of pig bodies is improved, and diseases, parasites and use frequency of antibiotic are obviously reduced.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

Disclosed is a processing method for avena sativa rice, comprising selecting stock husk avena sativa seeds, grading, decorticating, enzymes inactivating, screening, drying, and packaging. A decortication machine is used to decorticating avena sativa seeds, without seeds breakage. The decortication ratio maintains at 6% by adjusting space according to seed size. Enzymes inactivation is carried out by treating with steam, at 100 DEG C, for 20min, or treating with high pressure water steam for 10min; by using a hyperthermia instant enzyme inactivation method, lypase, proteinase and amylase can be inactivated in 20s. After that, screeing, drying and packaging are carried out. The method is provided with simplicity, avena sativa rice produced thereby has a long preservation time, and the precessing time is short.

The invention relates to the technical field of beverage production, in particular to a passion fruit beverage and a preparation method thereof. The passion fruit beverage is prepared from the following components: 20 to 40 parts of passion fruit juice, 5 to 10 parts of Dendrobium officinale juice, 5 to 10 parts of juicy peach juice, 5 to 10 parts of grapefruit juice, 5 to 10 parts of grenadine juice, 5 to 10 parts of citric acid, 1 to 2 parts of a stabilizer and 100 parts of purified water. The passion fruit beverage prepared by the preparation method of the passion fruit beverage disclosed by the invention is formed by taking the passion fruit juice as a main raw material and mixing the Dendrobium officinale juice, the juicy peach juice, the grapefruit juice and the grenadine juice as well as the additives such as the citric acid and the stabilizer with the water, so that the passion fruit beverage is nutrient-rich, good in taste and strong in flavor and has the effects of relieving a cough and moistening the lung as well as clearing heat and removing toxicity; moreover, in cooperation with the various fruits, the health care effects, for passion fruit, of diminishing inflammation and relieving pain, promoting blood circulation and improving the health, reducing lipid and blood pressure, enriching yin and nourishing kidney, refreshing oneself and dispelling the effects of alcohol, removing fatigue, eliminating toxin and beautifying skin, strengthening immunity and the like can be effectively played.

The invention discloses a cantonese style sausage prepared via mixed bacterial fermentation. According to a preparation method of the cantonese style sausage, raw material meat, water, table salt, sugar, monosodium glutamate, and sodium nitrite are mixed and are subjected to pickling; inoculation of microorganisms is carried out so as to prepare sausage; and the cantonese style sausage is prepared via fermentation. Based on the weight of the raw material meat, 1 to 3.5% of table salt, 1 to 12.0% of sugar, 0.01 to 0.2% of monosodium glutamate, 0.1 to 2% of liquor, 0.005 to 0.015% of sodium nitrite, and 1 to 3% of water are used. The invention also discloses the preparation method of the cantonese style sausage. The cantonese style sausage possesses unique fragrance, is safe and good for health; the preparation method is simple; fermentation is fast; and cost is low.

The invention discloses high-protein yoghourt and a making method thereof. The protein content of the product is over 9.5 percent, and the fermented milk contains 86 to 96 percent of raw cow's milk, 0 to 3.0 percent of concentrated lactalbumin, 3.0 to 6.0 percent of white granulated sugar, 0 to 2.0 percent of diluted cream, and 1 to 3 percent of lactic acid bacteria first-generation leavening agent. The making method comprises: preparing the lactic acid bacteria first-generation leavening agent, standardizing the raw cow's milk, mixing material, degassing, homogenizing, sterilizing, cooling, inoculating the lactic acid bacteria first-generation leavening agent, fermenting, centrifugally filtrating and concentrating, packaging, cooling and obtaining finished products. According to the high-protein yoghourt making process discloses by the invention, the raw cow's milk is made of high-quality raw cow's milk with total bacterial count of less than 20,000cfu / ml, the fermented milk is concentrated by centrifugal filtration, the nutrition of the yoghourt is more than 4 times that of common yoghourt, and high-nutrition yoghourt is made; after the being concentrated, the yoghourt is more fragrant and tastes thicker and finer; and in a 21-day quality guarantee period, the product is stable.

The invention provides a chicken flavor seasoning and its preparation method. The chicken flavor seasoning is prepared by the following raw materials of: by weight, 5-15% of a dry chicken powder, 2-5% of refined chicken oil, 3-10% of a chicken bone extract product, 3-10% of a chicken extract product, 0.3-0.8% of disodium 5'-ribonucleotide, 20-40% of salt, 5-10% of a granulated sugar powder, 3-10%of glucose, 0.1-0.3% of a turmeric powder, 0.5-2% of ginger juice, 0.5-2% of shallot juice, 1-2% of an onion powder, 0.1-1% of a white pepper powder, 3-10% of glutamic acid, 2-10% of maltodextrin, and 0.5-1% of an anticaking agent. The above raw materials are mixed, dried and crushed to obtain the chicken flavor seasoning which has a strong and natural taste and is a strong cooking seasoning. Thechicken flavor seasoning is simple to prepare; the production period is short; and the finished product has high quality, and is convenient and fast to store and use.

The invention discloses a single cream cheese and a preparation method thereof. The preparation method of the single cream cheese comprises the following steps: S1: (1) carrying out heat treatment on skimmed milk at 88-95 DEG C for 5-10 minutes and cooling; mixing the skimmed milk with a lactic acid bacteria starter to obtain a mixture; fermenting the mixture at 30-35 DEG C until the pH (Potential of Hydrogen) is 4.5-4.7 to obtain a milk curd; cutting the milk curd and discharging whey to obtain a cheese curd; (2) adjusting the pH value of the whey to 4.5-4.6, agitating and boiling to obtain a whey curd; (3) sterilizing single cream and mixing the single cream with the lactic acid bacteria starter; fermenting at 20-25 DEG C to obtain sour single cream; S2: mixing the following raw materials including the cheese curd, the sour single cream, a milk solid product, a stabilizing agent and table salt; agitating at 80-82 DEG C; homogenizing and filling. The method is rapid in whey discharging and the prepared single cream cheese is relatively good in flavor, texture and coating performance.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a water chestnut, sugarcane and passion fruit composite beverage which is prepared from the following raw materials in percentage by weight: 12%-30% of water chestnut juice, 45%-60% of sugarcane juice, 10%-20% of passion fruit juice, 0.5%-3% of traditional Chinese medicine juice, 3%-8% of sugar, 0.01%-0.05% of citric acid, 0.001%-0.008% of a clarifying agent, 0.12%-0.25% of a flocculating agent and the balance of water. The water chestnut, sugarcane and passion fruit composite beverage prepared by taking water chestnuts with crispy and sweet mouth feel, the sugarcane juice with fresh and sweet taste and passion fruits with low juicing rate and heavy aroma as main raw materials and adding the traditional Chinese medicine juice containing radix puerariae, glossy privet fruits, angelica, semen litchi, chrysanthemum and liquorice as well as edible additives is rich in nutrition, good in mouth feel and heavy in flavor, also has healthcare effects of nourishing blood, removing heat to promote salivation, expelling phlegm to arrest coughing, relieving constipation and the like after being drunk for a long time, and is unique in taste and favorable for popularization.

The invention relates to a liquid milk, in particular to a liquid milk that is suitable for pregnant women and a preparation method thereof, which pertains to the technical field of dairy products. The liquid milk that is suitable for the pregnant women and provided by the invention contains components with weight in 100g as follows: 40.00-75.00g of milk (or reconstituted milk), 3.00-4.50g of skim milk powder, 5.20-8.50g of sugar, 0.25-1.10g of vegetable oil, 0.01-0.60g of emulsifier, 50.00-1630.00mg of prebiotics, 0.09-60.00mg of multivitamins, 1.20-34.00mg of composite minerals and soft water that is added to reach 100.00g of the total weight. The nutrient content of the liquid milk of the invention is more reasonable so as to meet the need of the pregnant women in special physiological period. Compared with fresh milk and ordinary milk powder, the product of the invention has the advantages of scientific nutrient proportion, fragrant and concentrated flavor and being convenient for drinking.

The invention discloses high-calcium nutritious noodles and a preparation method thereof, and belongs to the field of food processing. Self-made nutritious bone soup is used for replacing water, composite flour containing various raw materials is used for replacing common wheat flour, and the self-made nutritious bone soup and the composite flour are mixed into batter which is pressed to prepare the high-calcium nutritious noodles. The nutritious bone soup is prepared from the following raw materials: pig bones, helianthus tuberosus, kelps, onions, rhizoma anemarrhenae, Chinese wolfberries, corn stigma and siberian cocklebur fruit; the raw materials of the composite flour comprise wheat flour, maize flour, soybean flour, hulless oat flour, buckwheat, konjak, Chinese yam, wheat bran, poria cocos and eel bones. Aiming at patients with diabetic nephropathy and major crowds lack of calcium, the high-calcium nutritious noodles developed by the invention are special nutritious noodles which are rich in calcium, superior protein and various nutrient components, the nutrition of the high-calcium nutritious noodles is rich, and the components of the high-calcium nutritious noodles are reasonably collocated, the calcium and the like are more suitable for human bodies to absorb, so that the utilization rate is increased, the cost is low, and any additive is not included; the high-calcium nutritious noodles are natural and pure in color, fragrance and taste, rich in nutrition, intense in taste, good in mouthfeel and convenient to eat.

The invention relates to a steam exploded fiddlehead tea preparation method, which solves the problems of low dissolving-out speed and dissolving-out amount of flavones, and the reinforced fishy smell with the reduced water temperature. The invention comprises: harvesting fiddleheads, sorting, cleaning, deactivating enzymes and sun drying; steam exploded treating which includes: putting the sun dried fiddlehead into steam exploding chamber with amount no less than 1 / 4 of the steam exploding chamber each time, steam exploding under the pressure of 1.0-1.3MPa for 5-90 seconds to obtain steam exploded fiddlehead; drying the steam exploded fiddlehead, sieving to obtain the oversize and the undersize; the oversize is made into socking type steam exploded fiddlehead tea; ultra-fine grinding the undersize to powder of 200-2000mu which is instant type steam exploded fiddlehead tea. The fiddlehead tea prepared by the invention achieves a faster flavones dissolving-out speed, a higher flavones dissolving-out amount twice of that of the non-steam exploded fiddlehead tea; intensifies the coking fragrance of the fiddlehead tea, improves the fiddlehead tea flavor greatly, removes the prior fishy smell, and makes it more suitable for different people.

The invention relates to oil, especially to an emulsified oil which is suitable for being added into livestock feed and a preparation method thereof. The emulsified oil comprises the following components of: by weight, 40-100 parts of vegetable oil, 0.5-5 parts of span, 1-10 parts of monoglyceride stearate, 1-5 parts of sodium caseinate, 1-10 parts of disodium hydrogen phosphate and 30-90 parts of glucose syrup. The emulsified oil is prepared by technological processes of burdening, homogenization, spray drying and cooling. The emulsified oil provided by the invention has balanced nutrient proportion, is rich in medium / short chain aliphatic acid, high nutritional milk protein, digestible monosaccharide and the like which are all easy for animals to absorb, has high net energy value and high digestion and absorption rate, can greatly increase the content of fat in feed and raise energy density of animal diets, is a powered solid, and is convenient to preserve and transport.

A coffeemaker that heats up water in water tanks and supplies the heated water into a coffee funnel that has ground coffee and further collects liquid coffee dripping from the coffee funnel; the coffeemaker including an iced coffee tank, which collects the liquid coffee that drips from the coffee funnel, and an ice water tank, which accommodates the iced coffee tank and contains ice water that cools the liquid coffee inside the iced coffee tank via the walls of the iced coffee tank; and a relative difference in rotational speed being given to the iced coffee tank and the ice water inside the ice water tank.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

A seasoning for chafing dish contains the basic raw material prepared from 7 raw materials including salad oil, crystal sugar, Chinese prickly ash, chili, ginger etc. and other 18 raw materials including ginger, garlic cloves, gourmet powder, salad oil, sesame oil, etc. Its preparing process and application are also disclosed.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The invention relates to a production method of Shanxi aged vinegar, in particular to a one-liquid dual-solid production method of Shanxi aged vinegar with short production period and high content of nutritional components. According to the invention, the problems that the existing Shanxi aged vinegar has relatively long production period and low content of nutritional components are solved. The one-liquid dual-solid production method of Shanxi aged vinegar comprises the following steps of: crushing 100 parts of high-quality sorghum; wetting, steaming and braising the material; performing liquid alcoholic fermentation for 3-5 days; adding 58-62 parts of bran, 58-62 parts of bran coat and 15-25 parts of strengthened bran koji, uniformly stirring and sealing for solid alcoholic fermentation for 3-5 days; adding 35-45 parts of bran, 35-45 parts of rice hull and 35-45 parts of bran coat and stirring uniformly for acetic fermentation for 5-8 days; brewing; pouring vinegar; and ageing and filtering to obtain the finished product. According to the invention, once alcoholic fermentation is increased to twice, the production period is shortened from about one month to 17-24 days, the content of nutritional components is increased, and the method can be widely applied to the production of aged vinegar.

The invention relates to a mushroom seasoning and a preparation method thereof. The mushroom seasoning takes dried mushrooms as main raw materials and is prepared by the following steps: grinding, screening, enzymolysis, alcohol extraction, filtering, suction filtration, concentrating and blending. The mushroom seasoning has rich natural mushroom flavor, strong mouthfeel, bright color and luster, fresh and sweet mushroom taste, long aftertaste and mellow taste, not only keeps the original color, aroma and taste of the mushroom seasoning, but also has high crude extraction ratio, is highly instant, and is rich in nutritional ingredients.

The invention relates to a cake modifying agent. The cake modifying agent comprises, by weight, 3-20% of emulsifying agent, 2-15% of thickening agent, 65-94.9% of food raw materials, and 0.1-2% of enzyme preparation, wherein the emulsifying agent is one or more of single / double-glycerin fatty acid ester, sucrose fatty acid ester, sodium caseinate, and polyglycerin fatty acid ester; the thickening agent is one or more of hydroxypropyl di-starch phosphate and xanthan gum; the enzyme preparation is one or more of maltogenic amylase and alpha-amylase. The cake modifying agent is suitable for being applied to black rice cake manufacturing, the water-prevention and moisture-retaining performance of the black rice cake can be intensified, the ageing problem like product spalling and scaling are postponed, and thus soft, delicate and wet mouthfeel of the cake is maintained.

The invention provides fermented feed special for piglets and a preparation method thereof. The fermented feed special for the piglets comprises the following components: 25-35 wt% of corn powder, 20-35 wt% of fermented soybean meal, 5-7 wt% of fish meal, 3-5 wt% of spray dried fish soluble protein powder, 2-3 wt% of spray dried blood meal, 2-5 wt% of compound enzyme preparation, 4-5 wt% of complex amino acid preparation, 8-12 wt% of low-protein whey powder, 5-10 wt% of lactose, 3-5% of sucrose, 1-2 wt% of glutamine, 0.05-0.1 wt% of xylo-oligosaccharide, 0.2-0.5 wt% of zinc oxide, 0.1-0.2 wt%of copper sulfate and 0.1-0.2 wt% of calcium carbonate. The fermented feed overcomes the disadvantage that the digestive enzyme in the piglets are not enough, balances the microbial community in the piglets, improves the resistance of the piglets, and has good diet-induced effect.

An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

The present invention discloses a production process of salted duct and the prepared salted duct thereof. The eviscerated duck is used as the main raw material, wherein the eviscerated duck is prepared through eviscerating the raw duck and cleaning, then the following steps are executed for preparing the salted duck: (1) pickling: rubbing the salt with the inner part of the duck for pickling; (2) boiling: adding the flavoring substances into a cooker, after adding water and boiling, placing the duck into the cooker for boiling, wherein the ingredients comprises shallot, Chinese red pepper, cardamorn and cassia bark, and obtaining the salted duck after boiling for 0.8-1.2 hours; for facilitating the preserving of the prepared salted duck, the prepared salted duck can also be executed with high-temperature sterilizing, specifically after the boiled salted duck is cooled, the boiled salted duck is placed into a transparent bag, and after vacuum pumping, the bag is sterilized with a temperature of 110 DEG C to 130 DEG C. The salted duck prepared by the method of the invention has the advantages of aromatic flavor, light-yellow color, delicious taste, excellent safety, excellent sanitation property, and health-caring function for the human body.

The invention discloses fermented pumpkin sauce and a preparation method thereof. The pumpkin sauce is fermented pumpkin sauce prepared by carrying out enzymolysis by using a complex enzyme preparation, mixing with sauce residues enriched with viable bacteria, and carrying out high-temperature anaerobic fermentation. The fermented pumpkin sauce has the prominent flavor and mouth feel and has the golden and attractive color and luster; the utilization problem of the sauce residues is solved and the flavor of the fermented pumpkin sauce is also enriched; meanwhile, the fermented pumpkin sauce is easy to carry and can be eaten when being opened.

The invention discloses a manufacturing method of a myrtle sparkling wine containing myrtle, wine and some other Chinese herbal medicines. The manufacturing method comprises the steps of: cooking, drying, sterilizing and crushing a mature myrtle; then mixing the treated myrtle, some Chinese herbal medicines and wine according to a certain proportion; placing the mixture into a tank; and standing for ageing at a certain environment temperature. The myrtle sparkling wine is heavy in flavor, sufficient in nutritive value and suitable for being drunk by men, women, the old and the young, and has light vinous flavor in fruity flavor and effects of nourishing the blood and hemoslasis, astringing the intestine to stop diarrhea, improving eyesight, strengthening muscles and bones and treating rheumatism and back pain.