43 results about "Lonicera fragrantissima" patented technology

The invention discloses Lonicera-fragrantissima-flavored tamarind jam and a preparation method. The preparation method includes: using Lonicerafragrantissima and tamarind as raw materials; adding Radix polygonati officinalis and cucubalus root at the same time to obtain the Lonicera-fragrantissima-flavored tamarind jam. Nutritional values of Lonicera fragrantissima and tamarind are fully utilized, and Lonicera fragrantissima and tamarind are compatible and synergistic with traditional Chinese medicine, so that the jam has efficacy of helping digestion to relieve food retention. Tamarind is subject to primary fermentation with fruit wine yeast, so that a mellow flavor is added to the jam, and the jam is sour, sweet, tasty, strong in fruit aroma and rich in nutrition, has certain healthcare function and is easy to preserve and capable of obviously improving discomfort of people with inappetence and food retention if being eaten for a long time. The preparation method is simple and easy, high in economic and social value and suitable for mass production.

The invention relates to a sunscreen whitening essence emulsion which has outstanding sunscreen and whitening effects and has favorable efficacies of moisturizing and soothing for sensitive skin. Thesunscreen whitening essence emulsion is prepared from the following raw materials in parts by weight: 80 to 100 parts of water, 2.2 to 2.4 parts of coco-sodium methyl taurate, 3 to 3.5 parts of erythritol, 2.5 to 3 parts of butanediol, 2.7 to 3 parts of lonicera fragrantissima fruit extract, 1.8 to 2 parts of undecylenoyl phenylalanine, 2 to 2.4 parts of lyophyllum shimeji extract, 1 to 1.2 partsof L-lactic acid, 6 to 7.2 parts of hydroxypropyl-beta cyclodextrin, 1 to 1.2 parts of chilli seed oil, 2.5 to 3 parts of papaya seed oil, 1.5 to 1.8 parts of polycholine phosphate glycol acrylate, 2to 2.4 parts of dextrin palmitate, 2 to 2.4 parts of sodium lauroyl methyl isethionate, 1.8 to 2.2 parts of chamomile extract, and 1.8 to 2 parts of hydrogenated lecithin.

The invention belongs to the technical field of plant sexual reproduction, and discloses a method used for Lonicera fragrantissima in vitro pollen short period storage. The method comprises followingsteps: Lonicera fragrantissima fresh pollens released on that very day are collected, pollen germination rate is detected, when it is detected that the pollen germination rate is 80% or higher, the collected fresh pollens are subjected to subpackging with centrifuge tubes, the centrifuge tubes are sealed, and are stored at -20 DEG C, after about 40d of storage, the pollens are taken out from the centrifuge tubes, and the germination rate is detected, wherein the germination rate detected at the second time is usually capable of reaching 40%; at the same time, other parents are right at the full-blossom period, the pollens can be used for artificial supplementary pollination. The method is capable of solving a problem in the prior art that flowering asynchronism is caused in Lonicera fragrantissima cross breeding; operation is simple and convenient; storing cost is low; pollen vitality lasting time is prolonged greatly; it is confirmed by in vitro pollen low temperature storage study that the method possesses important meaning in Lonicera fragrantissima artificial cross breeding.

The present invention discloses a qi supplementing and blood tonifying nutritious noodle and a preparation method thereof. The noodle is made of flour, pork liver, black beans, longan meat, sorghum flour, lonicera fragrantissima, honey dew melons, root-mustard, hylocereus undulatus, tricholoma matsutake, c.pepo l.var. patisson, rosa davurica, arctium lappa L. leaves, red ginseng rootlets, roseapple pericarp and other raw materials. The nutritious noodle has a good taste, green and healthy raw materials and a reasonable and scientific formula, is in line with the tastes and eating habits of most consumers, and is fragrant, delicious, digestible and nutritious. In addition, the nutritious noodle also has health-care efficacies and achieves effects of dispersing stagnated liver qi and promoting bile flow, strengthening stomach and promoting digestion, invigorating and supplementing blood and tonifying qi and promoting salivation in regular consumptions.

The invention discloses a preparation method of nutritional hericium erinaceus powder. The nutritional hericium erinaceus powder is characterized by mainly comprising the following raw materials in parts by weight: 10-30 parts of hericium erinaceus, 30-50 parts of soybean, 50-80 parts of millet, 2-8 parts of lily, 1-5 parts of medlar, 10-15 parts of jujube, 1-3 parts of konjak, 5-8 parts of ashitaba, 5-10 parts of lonicera fragrantissima subsp. standishii, 10-15 parts of osmanthus, 8-12 parts of pumpkin flower and 5-10 parts of white granulated sugar. The nutritional hericium erinaceus powder has the efficacies of strengthening the spleen, nourishing the stomach, tonifying Qi, regulating the middle warmer, conditioning the dampness in the middle warmer and removing gastrointestinal pneumatosis.

The invention discloses sour-flavor purple sweet potato concentrate juice which is prepared from: purple sweet potato, peach kernels, raspberries, prickly pears, fruits of lonicera fragrantissima, elaeagnus conferta, wolfberry fruits, common macrocarpium fruits, poria cocos, atractylodes macrocephala, white peony roots, lactosucrose, lactic acid bacteria and compound enzyme. The sour-flavor purple sweet potato concentrate juice has abundant nutrients, mellow fragrance, moderated sour and sweet tastes, fine and smooth mouth feel and proper concentration. The purple sweet potato, when being sterilized and aged, is mixed with fruits and traditional Chinese medicines and then is pulped and is subjected to enzymolysis. After lactic acid bacteria fermentation, nutrients and fragrant substances are increased. The juice has the effects of conditioning function of stomach and intestine and promotes absorption and utilization. The juice has moderated sour degree and has a sour and delicious taste. Conventional sweet taste of purple sweet potato juice is changed and demands on nutrition, health caring and taste of consumers are satisfied. By adding the fruits and traditional Chinese medicines, nutrients and the health caring effects of the purple sweet potato concentrate juice are enriched, so that the purple sweet potato concentrate juice has the effects of delaying senility, beautifying and caring skin, losing weight and slimming body, preventing and treating decayed teeth, protecting heart and cerebral vessels, improving immunity and inhibiting and resisting cancer, and is suitable for all people.

The invention belongs to the technical field of plant sexual reproduction, and discloses a culturing method of Lonicera fragrantissima in vitro pollen germination. The culturing method comprises following steps: collected Lonicera fragrantissima pollens are dispersed in a culture solution, and culturing is carried out for about 3h in an incubator, wherein culturing temperature is controlled to be9 to 18 DEG C, preferably 12 DEG C, the culture solution comprises cane sugar at a mass concentration ranging from 15 to 45%, and 100 to 300mg/L of a boric acid solution, preferably cane sugar at a mass concentration of 30%, and +100mg/L of the boric acid solution. The Lonicera fragrantissima fesh pollen germination rate is capable of reaching 96.28%. The culturing method is suitable to be used for Lonicera fragrantissima in vitro pollen vitality measuring; operation is simple and convenient; the repeatability is high; the data is accurate and reliable; and foundation is provided for Lonicerafragrantissima pollen in vitro preservation and variety improvement.

The invention discloses pericarp-red bean-containing toxin expelling fragrant congee. The pericarp-red bean-containing toxin expelling fragrant congee is prepared from 30-40 parts by weight of millet, 45-50 parts by weight of rice, 10-12 parts by weight of red bean, 9-9.5 parts by weight of a nutrition additive, 20-22 parts by weight of fruit of Lonicera fragrantissima subsp. Standishii, 5-7 parts by weight of grape seed oil, 7-8 parts by weight of mango peel, 2-3 parts by weight of garlic, 7-8 parts by weight of tremella, 7-8 parts by weight of dumpling wrapper, 4-5 parts by weight of daylily, 8-9 parts by weight of water chestnut mud, 8-9 parts by weight of duck soup, 2-3 parts by weight of millet sprout, 3-4 parts by weight of inulin, 2-3.4 parts by weight of stone-like omphalia, 3.5-3.9 parts by weight of exocarpium, 2-3.5 parts by weight of Aristolochia impressinervis C.F.Liang, 2-3.1 parts by weight of Ocimum basilcum, 3-3.2 parts by weight of dried orange peel and 3-4.3 parts by weight of Metaplexis japonica. The pericarp-red bean-containing toxin expelling fragrant congee has an abundant taste and contains multiple nutrients. Through use of Metaplexis japonica, stone-like omphalia and Ocimum basilcum, the pericarp-red bean-containing toxin expelling fragrant congee has effects of promoting qi to activate blood, reducing swelling and removing toxins, cleaning intestinal tract and improving immunity and has good health care functions.

The invention discloses fitness fruit dried curd with luffa, made from the following materials: luffa, fruit of Lonicera fragrantissima, soybean, sweet pepper, black rice, peas, water, American ginseng, apple blossom, lavender, cherry leaf, Caulis Cucurbitae and Fructus Schisandrae powder; the production method includes the steps of (1), preparing mixed jam; (2), preparing mixed juice; (3), preparing cereal, fruit and vegetable juice; (4), preparing a nutrient solution; (5), preparing filtrate; (6), mixing well the cereal, fruit and vegetable juice, the nutrient solution, the filtrate and the Fructus Schisandrae powder to obtain the dried curd. By introducing the fruit, vegetable and cereal nutrients such as luffa, fruit of Lonicera fragrantissima, sweet pepper, black rice and peas into the dried curd formulation and also adding the health beneficial ingredients such as American ginseng and Fructus Schisandrae powder, the dried curd is imparted unique flavor and mellow and cool taste, contains rich various nutrients such as proteins, amino acids and trace elements and has good dietary therapy and health-care effects.

The invention discloses dried bean curd with buckwheat and lonicera fragrantissima subsp fruits. The dried bean curd with buckwheat lonicera fragrantissima subsp fruit is made of the buckwheat, the lonicera fragrantissima subsp fruits, soybean, garland chrysanthemum, hulled rice, water, raspberry, honeysuckle, christina loosestrife herb, balsam pear leaves, gomphrena globosa and sweet potato powder. A method for preparing the dried bean curd with buckwheat and lonicera fragrantissima subsp fruits comprises a step (1) of preparing fruit pulp; a step (2) of preparing mixed juice; a step (3) of preparing cereal, fruit and vegetable pulp; a step (4) of preparing nutrient solution; a step (5) of preparing filtrate and a step (6) of evenly mixing the cereal, fruit and vegetable pulp, the nutrient solution, the filtrate and the sweet potato powder, and obtaining the finished bean curd. According to the dried bean curd with buckwheat and lonicera fragrantissima subsp fruits, by introducing nutritional ingredients of fruits, vegetables and cereals such as the buckwheat, the lonicera fragrantissima subsp fruits, the garland chrysanthemum and the hulled rice into dried bean curd ingredients and by adding health-care beneficial ingredients such as the raspberry and the sweet potato powder, the dried bean curd is unique in flavor, fragrant, dense and tasty, contains various nutritional ingredients such as rich protein, amino acids and microelements, and has good dietary therapy and health care effects.

The invention discloses dried tofu prepared from tangor and fruits of Lonicera fragrantissima. The dried tofu is prepared from the following raw materials: the tangor, the fruits of Lonicera fragrantissima, soybeans, Indian lettuces, black millet, gordon euryale seeds, water, Dendrobium officinale, rehmannia flowers, lemon grass, peppermint leaves, orange peel and bee pollen. A preparation method of the dried tofu comprises the following steps: (1) preparing mixed pulp; (2) preparing mixed juice; (3) preparing cereal, fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing a filtrate; (6), preparing the dried tofu by uniformly mixing the cereal, fruit and vegetable pulp, the nutrient solution, the filtrate and the bee pollen. Fruit, vegetable and cereal nutrients such as the tangor, the fruits of Lonicera fragrantissima, the Indian lettuces, the black millet, the gordon euryale seeds and the like are introduced into the ingredients of the dried tofu, meanwhile, beneficial health care components such as the Dendrobium officinale, the bee pollen and the like are added, the dried tofu has unique flavor, is fragrant and tasty, contains various rich nutrients such as proteins, amino acids, trace elements and the like and has better dietary therapy and health care effects.

The invention provides a cuttage method for lonicera fragrantissima. The method comprises the steps of cutting slip parent tree selecting, cutting slip cutting, cutting slip treatment, cuttage matrix preparing, cuttage and maintenance management, wherein during cutting slip cutting, lonicera fragrantissima branches, which are 2 years old or more than 1.5 years old, have 2 to 3 nodes and have the length of 10cm to 15cm, are cut in a truncation manner from internode-close positions; during cutting slip cutting, lonicera fragrantissima branches, which are 1 year old, have 2 to 3 nodes and have the length of 10cm to 15cm, are cut in a truncation manner from internode-close positions; and the cuttage time is the end of November to the beginning of December after all leaves fall off. Through culturing the lonicera fragrantissima by the cuttage method for the lonicera fragrantissima, provided by the invention, heating equipment is not required, the operation is simple, the investment cost is low, the survival rate of cuttage seedlings can reach 99%, and the cuttage seedlings of the lonicera fragrantissima can be out-planted in advance by 1 year, so that the economic benefit is high.

The invention discloses dried bean curd containing black pine kernels and Lonicera fragrantissima fruits. The dried bean curd is prepared from raw materials as follows: the black pine kernels, the Lonicera fragrantissima fruits, soybeans, water spinach, black millet, water, cordyceps militaris, rose flowers, flaccid knotweed herbs, ginkgo leaves, violet and walnut powder. A preparation method of the dried bean curd comprises steps as follows: (1) preparation of fruit pulp; (2) preparation of mixed pulp; (3) preparation of cereal, fruit and vegetable pulp; (4) preparation of a nutrition liquid; (5) preparation of filtrate; (6) uniform mixing of the cereal, fruit and vegetable pulp, the nutrition liquid, the filtrate and the walnut powder, and preparation of a finished product of the dried bean curd. Fruit, vegetable and cereal nutrients including the black pine kernels, the Lonicera fragrantissima fruits, the water spinach, the black millet and the like are introduced to auxiliary materials of the bean curd; meanwhile, health-care beneficial ingredients including the cordyceps militaris, the walnut powder and the like are added, and the dried bean curd has unique flavor, smells fragrant, tastes refreshing, contains multiple nutrients such as rich protein, amino acid, microelements and the like and has better dietary therapy and health-care effects.

The invention discloses a method discloses a method for inducing formation of callus by using overwintering flower buds of lonicera fragrantissima. The method comprises the following steps: removing outer skin of flower buds of overwintering branches of the lonicera fragrantissima to reserve yellowish green tender parts of the flower buds; and disinfecting the tender parts of the flower buds, andinoculating a culture medium with the tender parts of the flower buds, wherein the culture medium is an MS minimal culture medium with 6-BA hormone and/or IBA hormone, the mass ratio of the 6-BA hormone to the IBA hormone is 1:(1-2), the culture temperature is 26 +/- 1 DEG C, the illumination intensity is 4,000-6,000 lx, the illumination lasts for 12 h, and culture is carried out in a constant-temperature culture box for 15-25 days. The disinfection is carried out with alcohol, sodium hypochlorite, sterile water and mercuric chloride. By optimizing different hormone concentrations, the methodfor promoting formation of the callus of the overwintering flower buds with the overwintering flower buds of the lonicera fragrantissima with a test material is provided for the first time, and the blank of an asexual propagation manner of the lonicera fragrantissima is filled in.

The invention discloses lonicera fragrantissima potato chips. The potato chips are prepared from the following raw materials: lonicera fragrantissima, potato paste, black rice flour, cashew meal, edible salt, maltitol, water, Korean ginseng, flos arecae, desmodium styracifolium, tilia europaea, haws and apricot kernel powder. The method comprises the following steps: (1) preparing lonicera fragrantissima pulp; (2) preparing a nutrient solution; (3) preparing nutritional seasoning paste; (4) preparing potato chip blanks; (5) preparing deep-fried potato chips; and (6) centrifugally deoiling the deep-fried potato chips, applying the nutritional seasoning paste, and packaging in vacuum to obtain a finished product. According to the method, the nutrition of potatoes can be furthest maintained, and the nutrition of potato chips can be greatly enriched by adding lonicera fragrantissima, cashew nuts and other vegetables, fruits and coarse cereals and taking Korean ginseng, apricot kernel powder and the like with high nutritional values as raw materials of the potato chips. The potato chips are delicious, and have a certain health protection effect.

The present invention discloses macadamia ternifolia kernel body building lonicera fragrantissima fruit dried bean curds. The dried bean curds are prepared from the following raw materials: macadamia ternifolia kernels, lonicera fragrantissima, soybeans, lactuca sativa, northeast rice, water, lucid ganoderma, roselle calyx, salvia japonica, mint leaves, daphne odora, and lettuce seed powder. A preparation method comprises the following steps: (1) fruit pulp is prepared; (2) mixed slurry juice is prepared; (3) coarse cereal fruit and vegetable slurry is prepared; (4) nutrient solution is prepared; (5) filtrate is prepared; and (6) the coarse cereal fruit and vegetable slurry, nutrient solution, filtrate and lettuce seed powder are mixed evenly, and the mixture is prepared into finished products of the dried bean curds. By introducing the macadamia ternifolia kernels, lonicera fragrantissima, lactuca sativa, northeast rice and other nutrients of the fruits, vegetables and coarse cereals into the accessory materials of the dried bean curds and at the same time adding the health-care and beneficial ingredients of the lucid ganoderma, lettuce seed powder, etc. the dried bean curds are unique in flavor, fragrant, sweet and refreshing, and rich in various nutritional ingredients of proteins, amino acids, trace elements, etc., and have relative good therapeutic and health-care effects.

The invention discloses oat and fructus lonicera fragrantissima dried tofu which is prepared from the following raw materials: oat, fructus lonicera fragrantissima, soybeans, edible amaranth, corn, water, agaricus blazei murill, rosa davurica pall, lemongrass, linden Leaves, rosemary and ginkgo powder. The preparation method comprises the following steps of: (1) preparing fruit pulp; (2) preparing mixed juice; (3) preparing cereal, fruit and vegetable pulp; (4) preparing nutrient solution; (5) preparing filtrate; and (6) uniformly mixing the cereal, fruit and vegetable pulp, the nutrient solution, the filtrate and ginkgo powder, thereby obtaining the finished dried tofu. According to the preparation method disclosed by the invention, the nutritional ingredients of the cereals, fruits and vegetables such as the oat, fructus lonicera fragrantissima, edible amaranth, corn and the like are introduced into the ingredients of the dried tofu, and healthy and beneficial components such as the agaricus blazei murill, ginkgo powder and the like are added, so that the oat and fructus lonicera fragrantissima dried tofu is unique in flavor, fragrant and tasty, contains rich proteins, amino acids, trace elements and other nutritional ingredients and has good food therapy and health effects.

The invention discloses a citrus-lonicera fragrantissima subsp. standishii dried bean curd, which is prepared from the following raw materials: citrus, lonicera fragrantissima subsp. standishii, soybean, hemerocallis citrina baroni, maize, broad bean, water, cordyceps sinensis, apple flower, corydalis bungeana turcz, cherry leaf, gomphrena globosa l, and schisandra chinensis powder. The preparation method comprises: (1) preparing a mixed fruit juice; (2) preparing a mixed juice; (3) preparing a coarse cereal fruit and vegetable juice; (4) preparing a nutrition liquid; (5) preparing a filtrate; and (6) uniformly mixing the coarse cereal fruit and vegetable juice, the nutrition liquid, the filtrate and the schisandra chinensis powder to prepare the citrus-lonicera fragrantissima subsp. standishii dried bean curd finished product. According to the present invention, the citrus, the lonicera fragrantissima subsp. standishii, the hemerocallis citrina baroni, the maize, the broad bean and other fruit and vegetable coarse cereal nutrition components are introduced into the ingredients of the dried bean curd, and the cordyceps sinensis, the schisandra chinensis powder and other beneficial components are added, such that the flavor is unique, fragrant and refreshing, and the product is rich in proteins, amino acids, trace elements and a variety of nutrients, is easy to digest and absorb, and has good dietary therapy and health effects.

The invention discloses a roasted fragrant ginger sauce. The roasted fragrant ginger sauce is prepared from the following raw materials in parts by weight: 29-30 parts of galangal, 8-9 parts of potato chips, 20-25 parts of salted black beans, 10-15 parts of banana skin, 7-8 parts of a nutrition additive, 5-6 parts of garlic cloves, 8-9 parts of kelp, 10-11 parts of toasted bread, 4-6 parts of tea seed shells, 6-7 parts of water shields, 7-9 parts of apple pomace, 10-11 parts of lonicera fragrantissima subsp. standishii, 4-5 parts of fishbones, 1.6-2.2 parts of marigold, 1.8-2.3 parts of astragalus membranaceus, 1.5-2.1 parts of ammannia auriculata, 1.4-2 parts of poria cocos, 0.9-1 part of prepared rehmannia roots, 1.6-2 parts of liriope root tubers, an appropriate quantity of scallions and an appropriate amount of ginger. The ginger sauce disclosed by the invention is mellow, delicious, ready-to-eat and convenient. The components of the banana skin and the fishbones are added to the formula, so that the nutrient components are rich, particularly the special preparation technology of the nutrition additive is adopted, so that the nutrition of the raw materials is kept undamaged, the essence of bamboo juice is absorbed, and the mouth feel of the sauce is regulated.

The invention discloses dried carrot and lonicera fragrantissima subsp. Standishii fruit bean curds. The bean curds are made from carrots, lonicera fragrantissima subsp. Standishii fruits, soybeans, celeries, waxy wheat, hazelnut kernels, water, salvia miltiorrhiza, plumeria rubra, wedelia chinensis, pomegranate leaves, pumpkin vines and sesame powder. A making method of the bean curds includes the following steps that 1, mixed fruit pulp is prepared; 2, mixed pulp juice is prepared; 3, pulp of coarse cereals, fruits and vegetables is prepared; 4, a nutrient solution is prepared; 5, a filtrate is prepared; 6, the pulp of coarse cereals, fruits and vegetables, the nutrient solution, the filtrate and the sesame powder are evenly mixed to make finished dried bean curd products. The carrots, the lonicera fragrantissima subsp. Standishii fruits, the soybeans, the celeries, the waxy wheat, the hazelnut kernels and other fruit, vegetable and coarse cereal nutrients are introduced into bean curd ingredients, meanwhile the salvia miltiorrhiza, the sesame powder and other health-care beneficial ingredients are added, so that the bean curds have a unique flavor, are fragrant and refreshing, contain rich proteins, amino acids, trace elements and other nutrients and have better diet-therapy and health-care effects.

The invention discloses a navel orange Lonicera fragrantissima subsp. Standishii fruit bean curd. The bean curd is made from navel oranges, Lonicera fragrantissima subsp. Standishii fruits, soybeans, caraway, polished round-grained rice, barley, water, hericium erinaceus, chrysanthemum flowers, salvia plebeia, melissa officinalis leaves, piper kadsura and coconut powder. A making method comprises the following steps of 1, making a mixed fruit pulp; 2, making a mixed juice; 3 making coarse cereal fruit and vegetable paste; 4, making a nutrient solution; 5, preparing a filtrate; 6, mixing the coarse cereal fruit and vegetable paste, the nutrient solution, the filtrate and the coconut powder to be uniform to obtain the finished bean curd. The navel oranges, Lonicera fragrantissima subsp. Standishii fruits, caraway, polished round-grained rice, barley and other fruit and vegetable coarse cereal nutrients are introduced into bean curd ingredients, and meanwhile the beneficial components such as hericium erinaceus and coconut powder are added, so that the bean curd is unique in flavor, fragrant and tasty, contains abundant protein, amino acid, microelements and other various nutrients, and has the good food therapy and healthcare effect.

The invention discloses cucumber and lonicera fragrantissima fruit dried bean curds. The cucumber and lonicera fragrantissima fruit dried bean curds are prepared from the following raw materials of cucumbers, lonicera fragrantissima fruit, soybeans, celery, black millet, oat, water, glossy ganoderma, adhesive rehmannia flowers, snowbell-leaf tickclover herbs, mint leaves, violet and bee pollen. A preparation method of the cucumber and lonicera fragrantissima fruit dried bean curds comprises the following steps of (1) preparing mixed fruit pulp; (2) preparing mixed juice; (3) preparing coarse cereal, and fruit and vegetable pulp; (4) preparing a nutrient solution; (5) preparing a filtrate; and (6) uniformly mixing the coarse cereal, fruit and vegetable pulp, with the nutrient solution, the filtrate and the bee pollen, so as to prepare finished products of the dried bean curds. According to the cucumber and lonicera fragrantissima fruit dried bean curds disclosed by the invention, nutrient components of fruits, vegetables and coarse cereals including the cucumbers, the lonicera fragrantissima fruit, the celery, the black millet, the oat and the like are introduced into mixed ingredients of the dried bean curds, and besides, health-care beneficial components of the glossy ganoderma, the bee pollen and the like are added, so that the cucumber and lonicera fragrantissima fruit dried bean curds are unique in flavor rich in fragrance and refreshing, contain varied nutrient components including rich protein, amino acids, trace elements and the like, and have good food therapy and health-care effects.