922results about How to "Fragrant" patented technology

The invention relates to the technical field of deep processing of mushroom, in particular to a mushroom sauce and a preparation method of the mushroom sauce. The invention aims to solve the problem that current homemade mushroom is poor in taste, and provides the mushroom sauce with unique flavor. The mushroom sauce comprises the following components in parts by weight: 10-15 parts of edible oil, 50-60 parts of mushroom, 5-6 parts of sweet soybean paste, 5-6 parts of fermented soya beans, 5-6 parts of bean sauce, 3-7 parts of carrot, 1-3 parts of onion, 0.1-0.3 parts of sesame, 1-3 parts of table salt, 2-4 parts of white sugar, 0.5-1 parts of monosodium glutamate and 0.8-1 parts of spice. The mushroom sauce is mellow, concentrated, and oil but not greasy, pliable and tough, spicy but not dry, fresh and tasty, and has flickering bakery spices flavor, unique spicy flavor. The mushroom sauce is a tasty food which is low in salt, healthy and convenient and light but thin in flavor.

The invention relates to a nanofiber membrane and particularly relates to a novel composite nanofiber membrane as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) dissolving any one of polyvinyl alcohol, polylactic acid and regenerated silk fibroin in an organic solvent to prepare a spinning solution with the mass fraction of 5-20 percent; (2) adding polyphenol substances to the spinning solution, and uniformly stirring to obtain a mixed spinning solution which accounts for 1-7 percent of the total mass of the polyphenol substances and the organic solvent, wherein the polyphenol substances are one or more of vegetable tannin, apple polyphenol and grape polyphenol; (3) carrying out ultrasonic treatment on the mixed spinning solution for 1-600 minutes; and (4) carrying out electrostatic spinning on the mixed spinning solution and collecting to obtain the required composite nanofiber membrane. After subjected to electrostatic spinning, the composite nanofiber membrane is smooth in surface, continuous and uniform, has the diameter of between 100nm and 800nm and can be applied to the fields of medical dressing, makeup facial masks, tea bags, controlled release of targeted drugs, food preservation and sewage purification.

The invention relates to a method for planting a tea trees, which comprises eight steps that are preparing the land, planting, managing a tea garden, removing weeds and insects and pests, fertilizing, trimming and managing water, wherein the fermented bio-organic fertilizer is applied, thus the tea trees are environmental-friendly; the organic fertilizer is balanced in nutrition with various nutrient elements, so the tea trees are conducive to absorb nutrition and the soil is prevented from hardening; and during the growth period, the tee trees can generate effective health care components that are good for human body. By adopting the planting method to produce and manage the tea trees, the tea trees have the advantages of high production, good quality and strong disease-resisting ability and the tea leaves have the characteristics of beautiful color, fragrance and sweetness, thus satisfying the requirements of safety, good quality and nutrition; and the regional resource advantages and characteristic industrial advantages are fully developed, thus further motivating the mountainous farmers to get rid of poverty and become prosperous and bringing good social and ecological benefits.

The invention provides a preparation method of sticky rice dumplings. The sticky rice dumplings take sticky rice, beans and meat as main materials. The preparation method comprises the following steps of: cutting the meat into pieces; adding cooking wine, salt, white sugar, soy sauce and monosodium glutamate into the meat for salting for 10-30 hours; preparing ingredients and spices; soaking and seasoning the sticky rice and the beans; putting the meat at center, covering the meat with the beans, and then putting the sticky rice at an outermost layer; wrapping the materials with broad-leaf indocalamus palm leaves; sufficiently cooking and vacuum-packaging the materials to obtain the sticky rice dumplings. The preparation method provided by the invention can be used for normalizing the production process of the stick rice dumplings which are traditional food in south China, and more nutrient-rich, fragrant, smooth and tender foods are provided for residents in areas without the sticky rice dumplings.

The invention discloses a method for planting organic tea trees on the Mountain Sheng, a famous scenic zone in Heng County in Guangxi province. The method includes the steps of planting environment selection, reclamation and land preparation, seed selection, tea tree planting, tea tree shearing, tea garden weeding, tea garden fertilization and watering and control of plant diseases and insect pests. Tea produced in the method is purely natural, none of chemical fertilizer, pesticide and plant growth regulators which are artificially synthesized are applied to the tea trees, the taste of the tea is mellow and fragrant, the liquor color is bright, requirements of various high-grade organic tea on the market are met, and the method has significance and profound influences on popularization of tea culture and development of the tea industry.

The invention discloses an instant American ginseng chicken soup can and a production method thereof. The method comprises the following steps: blanching a whole chicken and a chicken skeleton, cutting to form blocks, boiling to respectively obtain a whole chicken block soup, a chicken skeleton soup and an American ginseng decoction, uniformly mixing the whole chicken soup, the chicken skeleton soup and the American ginseng decoction according to a ratio of whole chicken blocks to the chicken skeleton blocks to American ginseng slices which are added to each kilogram of clear water, and adding salt and monosodium glutamate; and fully dissolving, uniformly mixing, filling to a can, and sterilizing to prepare the instant American ginseng chicken soup can, wherein the boiling step is characterized in that the whole chicken soup is obtained through taking clear water according to a mass ratio of water to the whole chicken blocks of 1:1.5-1:2.2, heating to boiling, adding the chicken blocks, adding 0.01-0.02kg of ginger and 0.008-0.012kg of cut welsh onion to each kilogram of the clear water, and boiling at 85-100DEG C for 1-2h. The instant American ginseng chicken soup can has the advantages of carrying convenience, long storage period, instant eating after simple heating, abundant nutrition, and clearness and rich flavor of the chicken soup, and has the healthcare efficacies of physique strengthening, refreshing and brain strengthening.

The invention discloses a honey-aroma type congou black tea processing method and belongs to the technical field of tea processing. The method includes: firstly, picking fresh leaves of large-leaf tea, and placing the fresh leaves of a tea tree in a withering trough for green leaf cooling; repeatedly subjecting the fresh leaves of the tea tree to rocking process and green leaf cooling for twice, and spreading the obtained rocked leaves in the withering trough for withering processing; twisting the obtained withered leaves heavily and slightly alternatively; sending the obtained twisted leaves to a fermentation chamber for fermentation; subjecting the fermented leaves to drying processing, taking out the fermented leaves for sizing and sending to a dryer for drying process after spreading for cooling; spreading and cooling the dried leaves to obtain the spread and cooled leaves which are sent to a baking machine for aroma extraction to obtain the honey-aroma type congou black tea. Compared with the prior art, the honey-aroma type congou black tea processing method has the advantages that the processed tea leaves are tightly knotted and black, even, fragrant, remarkable in honey aroma, red and bright in soup, rich in taste and bright red in infused leaves.

The invention discloses a culture medium for cultivating cordyceps militaris, a preparation method of the culture medium, a culture method of cordyceps militaris and a preparation method of an oral cordyceps militaris tablet. The culture medium for cultivating cordyceps militaris is an aqueous solution and comprises 130 to 140g / L of dry silkworm chrysalis meal, 60 to 65g / L of rice flour, 1.2 to 1.5g / L of potassium dihydrogen phosphate and 0.8 to 1.2g / L of sodium dihydrogen phosphate. The culture method of cordyceps militaris comprises the following steps of inoculation, culture and harvest re-culture. The preparation method of the oral cordyceps militaris tablet comprises the following steps of drying, multiple cold sterilization treatment, crushing, wet granulation and tabletting. Cordyceps militaris cultured by the culture medium provided by the invention has nutrient content far higher than nutrient content of cordyceps militaris cultured by other culture methods, has a golden color, a luster and a heavy fragrance. In the preparation of the dried oral cordyceps militaris tablet, multiple cold sterilization treatment is carried out after drying. Through low-temperature superfine crushing, a cordyceps militaris spore wall breaking effect is guaranteed and a nutrition constituent loss is reduced.

The invention discloses a preparation method of pleurotus eryngii-pork paste and belongs to the field of paste preparation. The preparation method comprises the following steps of 1, pleurotus eryngii treatment: immersing pleurotus eryngii in clear water for 3-4h, removing impurities, carrying out squeezing and chopping, pickling the chopped pleurotus eryngii for more than 1h, and carrying out frying, 2, pork treatment: cleaning pork, pickling the pork by salt for 12-24h, carrying out pickling by brine for 15-20min, taking out the pickled pork, carrying out chopping, and carrying out frying until the chopped pork is cooked, and 3, stir-frying: heating a pan by electric energy, pouring fragrant oil into the pan, heating the fragrant oil by a first grade of heat so that a temperature of the fragrant oil in the pan is 60 DEG C, carrying out heating by a second grade of heat to a temperature of 195 DEG C with occasional stirring, pouring fermented soya bean into the pan, carrying out stir-frying for 2min, pouring chilli powder into the pan when an oil temperature is reduced to 150 DEG C, carrying out stir-frying for 1min, pouring pickled pepper sauce into the pan when a fragrance of the fermented soya bean and the chilli powder is produced, carrying out stir-frying for a certain time, pouring the chopped pork into the pan, adding a nipagin alcohol solution into the pan, orderly adding other auxiliary materials into the pan, carrying out full stirring, and carrying out loading while hot. The pleurotus eryngii-pork paste has a fresh, tender and delicious taste, is rich in nutrients, and can be sold in supermarkets, hotels and markets.

The invention discloses a chicken soup and a preparation method thereof. The soup is prepared by boiling raw materials which comprise tender chicken, ginseng, red dates and medlar together with Astragalus mongholicus, Poria cocos, shallot, ginger, pepper, anise, cayenne pepper and salt. The preparation method comprises the steps of washing ginseng, red dates and medlar, soaking in hot water, pre-treating the tender chicken, putting the dosing and the pre-treated tender chicken into a pan, adding water to boil, taking out the boiled tender chicken and cooling, taking out the raw materials, filtering, packing the boiled tender chicken, soup and soaked ginseng, red dates and medlar, sterilizing in three sections, checking and enchasing the qualified packaged soup. The soup of the invention tastes fresh and is convenient to eat, is full of nutriments, and has the functions of benefiting the five internal organs, tonifying spleen and stomach, tonifying heart and soothing the nerves.

The invention relates to a preparation method for green tea. The preparation method comprises the following steps: leaf selection, fresh leaf withering, preliminary fixation, cooling, secondary fixation, rolling, baking for fragrance enhancement, refining, packaging and storage. The green tea cannot be fermented, so that due to the characteristic, more natural substances in the fresh leaves can be retained; by baking for fragrance enhancement, the fragrance of the green tea overflows, and the green tea tastes extremely delicious and is mild and soft; the tea leaves can be subjected to villuse removal, so that the tea leaves look shining and attractive; most importantly, tea water brewed by the tea leaves does not contain fragments; the flower fragrance of the green tea smells refreshing and tastes pure, so that most organic matters in the tea leaves can be stored; the tea leaves can be brewed for multiple times, and a comfortable flavor is brought to a tea taster, so that the quality of the tea leaves is further guaranteed.

The invention discloses a production process of green tea. The production process comprises the following steps: spreading out to cool, deactivating of enzymes, rolling, drying, shaping, improving aroma and selecting. Multiple times of deactivating of enzymes are adopted in the process, so that the fresh leaves are completely deactivated; and the steps of drying, shaping and improving aroma are integrated, so that the natural substances in the tea leaves are preserved to the maximum degree in the prepared green tea; moreover, tea water made through the tea leaves prepared by the process is free of any fragment; and the tea soup is clear, transparent, strong in flavor, heavy in aroma, mild and soft; thus, the production process is a good production process of green tea.

The invention relates to healthcare tea by adopting mulberry leaves, red sage root and chrysanthemums as raw material, which is characterized in that the healthcare tea is prepared by the following procedures: preparation of medicinal liquor of the red sage root to be used in the following procedure, selection of mulberry leaves, disinfection and sterilization, dehydration and cutting into slices, blanching, spraying with the medicinal liquor, kneading, shaping, sealing, fermentation, secondary kneading, drying, adding with chrysanthemums and then cooling to the room temperature and finally packaging into bags. Compared with the prior art, the healthcare tea of the invention has the advantages that the tea contains sufficient biotic component of the mulberry leaves, the red sage root and the chrysanthemums and has no toxicity and side effects, effective function of healthcare and stable adjuvant treatment effect and is beneficial for early prevention and adjuvant treatment of cardiovascular and cerebrovascular diseases to reduce medical costs. In addition, the healthcare tea also has the appearance of Chinese traditional tea leaves and is blue black in color with white background; the tea soup obtained is yellow and transparent, scented and refreshing in taste with sweet aftertaste and is suitable for drunk by different people, particularly for long-term drinking by the elderly.

The invention relates to a method for preparing extract of yunnan black tea and application thereof. The extract is prepared and obtained by extraction with ultrasonic extraction method and the combination of silica gel chromatographic separation method; the extraction processes comprise fetching of yunnan black tea, ultrasonic extraction, silica gel chromatographic separation, concentration, and obtaining of extract in sequence. When the extract of yunnan black tea is added to the tobacco of cigarettes, the invention can cause the fragrance of cigarettes to be permeable and abundant, the smell of cigarettes to be refined and fine, and the rest smell to be significantly improved in the aspect of comfort. Compared with the traditional extraction method, by using the yunnan black tea which is extracted by the ultrasonic wave of mixed solvent, the dosage ethanol is greatly reduced, the extracting and heating time is shortened, and the extraction efficiency is improved; by combining the silica gel chromatographic separation, the quality and purity of active ingredient is improved. The method relates to uncomplicated equipment, is easy for operation, has no pollution, and provides an improved extraction method which has good effect for the preparation of the extract of yunnan black tea.

The seasoning gravy is produced with the materials including water 8-12 (in weight portions, the same as below), chichen 1.5-2, sugar 1.5-2.5, sauce 0.5-1.5, scallion 0.2-0.3, ginger 0.1-0.2, amomum fruit 0.05-0.1,cassia 0.05-0.1, aniseed 0.05-0.1, pricklyash 0.015-0.025 and white spirit0.5-1. Merging several kinds of seasoning makes it possible to cook delicious and good look dishes simply via adding the seasoning gravy alone.

The invention relates to a production process of convenient preserved egg and pork congee, which belongs to the technical field of food processing. The production process comprises the following steps of: curing rice and sticky rice, pre-cooking the rice and the sticky rice, processing preserved eggs and fresh pork, and canning the food. The convenient preserved egg and pork congee is prepared by mixing the rice and the sticky rice according to a certain ratio and matching appropriate auxiliary ingredients. The preserved egg and pork congee is full of nutriments, is capable of promoting appetite and the digestive absorption of nutrients and improving iron-deficiency anemia, is less in cholesterol, has the functions of warming spleen and stomach and is suitable for being appropriately taken by ordinary people. Meanwhile, the convenient preserved egg and pork congee conforms to a modern diet concept and is fast food for supplementing nutrients of modern people with a rapid pace of life.

The invention discloses a fruit and vegetable mutton shashlik and a preparation method thereof. The fruit and vegetable mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 150-160 parts of mutton, 1-2 parts of polygala tenuifolia, 1.2-1.4 parts of Japanese eupatorium herb root, 2-2.2 parts of ginseng flower, 1.5-1.8 parts of short greenbrier roots, 2-2.5 parts of porana flowers, 1-1.5 parts of licorice section, 2-3 parts of Chicken straws, 5-7 parts of shaddock peel, 1-2 parts of egg white, 10-11 parts of dasheen, 5-6 parts of sweet potatoes, 4-5 parts of kiwi fruits, 3-4 parts of herba portulacae, 1-2 parts of olive oil and 3-4 parts of nutrient additives. The fruit and vegetable mutton shashlik is simple in processing technology, and easy to achieve large-scale production. The processed product is beautiful and tempting in color and luster, and overflowing in fragrance. The fruit and vegetable mutton shashlik is reasonable and scientific in formula, and a mutton shashlik product with balanced nutrient and unique flavor is provided to consumers. In addition, the fruit and vegetable mutton shashlik has a healthcare function, and has the effects of soothing the nerves and promoting intelligence, clearing heat and promoting dieresis, tonifying qi and building a body, delaying senescence and tonifying the spleen, and reinforcing the stomach and regulating the middle warmer after being frequently eaten.

The invention relates to a novel black tea production process. In a withering step, fresh tea leaves are spread by the thickness of less than 3cm, and are withered for 10-12 hours at the room temperature of 25 DEG C; in a rolling step, the fresh tea leaves are naturally put in a rolling device, the distance between the top of the fresh tea leaves and a rolling lid ranges from 3cm to 5cm, and the rolling is in accordance with a light-heavy-light pressing principle; in a fertilization step, the tea leaves are spread by the thickness of 10cm, and are fermented for 6 hours at 35 DEG C and with relative humidity in the range from 75% to 80%; in a drying step, the tea leaves are dried for three times. The novel black tea production process has the advantages that by virtue of the process improvement of the four steps, the effect of removing sour and astringency of black tea is achieved, the dry tea has ruddy color and obvious golden tips, tea soup is red and bright and is fresh and rich in aroma as well as strong, fresh and brisk in taste, the leaf bottom is evenly red, tender and bright, and moreover, the tea is stable in quality and unique.

The invention discloses a health protection tea for improving eyesight, which is prepared from mulberry seed, cassia seed, milkvetch seed, boxthorn leaf, wild chrysanthemum and green tea by a simple process. The method for processing the health protection tea for improving eyesight comprises the following steps of: preparing dried mulberries from the mulberry seed for later use; cleaning, fixing, kneading and drying the boxthorn leaves for later use; screening, cleaning and air drying the cassia seeds and the milkvetch seeds and then frying the seeds until the seeds are slightly burnt for later use; drying the picked wild chrysanthemum in the sun for later use; and mixing the processed raw materials and the green tea uniformly and packaging the mixture into small bags. Generally, every small bag can make a cup of tea with boiled water during drinking and can be taken for several times. The tea still has deep color and sweet aroma after being taken for many times; and in addition, the tea has the advantages of low cost, convenient drinking and good effect of clearing away heat and toxic material, alleviating eye fatigue and preventing myopia and other eye diseases; therefore, the tea is popular with a majority of people.

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

The invention discloses bean product bittern for processing bean products such as dried bean curd, fried bean curd, meat substitute products and the like and a marinating method thereof. The bittern is prepared from the following raw materials in part by weight: 80 to 85 parts of clear water, 0.5 to 1.0 part of soy sauce, 2 to 4 parts of salt, 1 to 3 parts of brown sugar water, 0.5 to 1.5 parts of salad oil, 2 to 5 parts of spice water, and 0.03 to 0.1 part of I and G. According to the bittern, Chinese medicinal materials involved in the traditional halogen materials and not in the ranges of Natural Spice Classification and Food and Medicine Article List are removed, the characteristics of the traditional marinated food are kept, and the using specifications of the spices involved in the halogen materials are met. The bean products marinated quantitatively at fixed temperature for fixed time by using the bittern prepared by the formula have fragrance striking the nose, strong fragrantsmell and excellent mouthfeel. The bittern is decocted by adding water after marinating and then cooled for recycling.

The invention belongs to the field of biological protection, and particularly relates to a non-woven film and a charged non-woven biological protection mask prepared by the same and a preparation method thereof. Zein is used as raw materials by the non-woven film, the zein is abundant in source, low in cost and biodegradable, and the zein has the functions of being skin loving, oxidation resistance, ultraviolet ray resistance, bacterium resistance and the like, better face attaching performance can be achieved after the non-woven film is spun. According to the charged nanofiber non-woven biological protection mask prepared by the non-woven film, the inner layer of the mask is the non-woven film prepared by the zein, positive electric charges are attached on an outer layer, and the filter efficiency of the mask can be improved obviously. A charged nanofiber non-woven double-layer film prepared through an electrospinning technique can isolate virus through the dual functions of electrical charge absorption and mechanical isolation, an effective protective function is performed, and the charged non-woven biological protection mask can be used as a medical functional type biological protection mask.

The invention provides a processing method of Dendrobium officinale Kimura et Migo flower tea. The method comprises the following steps: picking flowers, cleaning the flowers, spreading the cleaned flowers for drying, deactivating enzyme, stir-frying the obtained product, baking and shaping the fried product, and sorting and packing the final product. According to the invention, the processing method of the Dendrobium officinale Kimura et Migo flower tea is improved, so that the nutritive value of the Dendrobium officinale Kimura et Migo flower tea is retained, and when the Dendrobium officinale Kimura et Migo flower tea is brewed with water, strong fragrance lasts for a long time, the flowers are unfolded in water, and higher ornamental value is achieved.

The invention discloses a method for producing a golden flower dark tea by employing rapid fermentation of a raw dark tea brick. The method comprises the following steps: (1) sterilizing in a fermentation room, sterilizing an air-tight fertilization room with an air inlet and an air outlet; (2) sterilizing the dark tea, carrying out moist heat sterilization on a raw dark brick tea in an autoclaved sterilization pot; (3) artificially inoculating an eurotium cristatum strain and blending to prepare a strain solution, cooling the sterilized raw dark tea brick to a room temperature, and soaking in the strain solution or evenly spraying the strain solution on the surface of the tea brick; and (4) uniformly and vertically putting the inoculated tea brick on a fermentation frame of a sterilized fermentation room, fermenting for 7-21 days, taking out and carrying out reduced pressure drying, so as to obtain the golden flower dark brick tea brick. According to the method disclosed by the invention, efficient flowering of the dark tea is achieved; the cost is low; each gram of dry tea contains not more than 1.8*10<7> eurotium cristatum in average; the soup brewed by the golden flower dark tea is clear, and fragrant in aroma; the produced brick tea is stable in quality, can be stored for a long period of time, and has relatively good nutrients and relatively high collection value.

A hot pepper food is prepared from chili, peanut, sesame and additive through frying chili in oil at 50-80 deg.C for a certain time, frying sesame and peanut in oil for a short time, and mixing all together. Its features are that said chili must be immersed in the liquid extract of Chinese-medicinal materials for 0.5-2 hr before fried. Its advantages are refreshing fragrance, agreeable taste and not too hot.

A truffle sparkling wine comprises, in 90kg 45DEG pure grain liquor, fresh truffle 10 to 15 kg, Fructus Jujubae 1 to 1.5 kg, Fructus Lycii 0.4% to 0.6 kg, and crystal sugar 1 to 1.5 kg. The truffle sparking wine has unique flavor, good smell, excellent taste and lasting aftertaste, and has the remarkable effects on strengthening yang, tonifying kidney, nourishing yin, regulating qi, caring skin, and enhancing immunity.

The invention discloses a preparation method for floral spiced beef. The preparation method comprises the following steps: putting beef into clear flowing water and soaking till no bloody water dissolves out, and then dewatering till the pretreated beef is acquired; putting the pretreated beef into an oven for drying, taking out the beef, injecting the injection into the beef, putting into a rolling kneading machine for rolling and kneading for the first time, and then adding curing materials into the rolling kneading machine for rolling and kneading for the second time, taking out and standing at low temperature, thereby acquiring the cured beef; cutting the cured beef into 5-8cm*5-8cm*5-8cm blocks, blanching, adding the blocks into boiling liquid and cooking, thereby acquiring the marinated beef blocks; taking out the marinated beef blocks and putting into ice water; cooling the boiling liquid to room temperature; putting the marinated beef blocks into the boiling liquid and standing at room temperature; putting into the oven and baking, thereby acquiring the floral spiced beef. According to the preparation method for the floral spiced beef provided by the invention, the acquired marinated beef has hard external meat and soft, elastic and smooth internal meat, the dietary fiber content in the marinated beef is increased and the floral spiced beef wins the favor of consumers.

The invention relates to a method for pickling pork head meat. The reasonable-process method for pickling pork head meat, capable of being used for making the pickling pork head meat with the unique flavor does not exist in the prior art. The method provided by the invention comprises the work procedures of raw material meat processing, pickling, rinsing, baking, cooking, packing and sterilization. In the raw material meat processing work procedure, pork heads are used as raw materials, pork tongues and pork faces are taken down, the pork heads are cut into halves, and the pork brain is taken out to obtain the port cranium; in the pickling work procedure, the pork cranium, the port tongues and the pork faces are pre-cooled to the temperature below 10 DEG C, pepper salt is smeared on the pork cranium, the port tongues and the pork faces, the picking is carried out for 28 to 32 days, the jar turning is carried out every day in the early four days, and the jar turning is carried out every three days from the fifth day; the cooking work procedure is carried out after rinsing and baking, the pork cranium is placed into boiling water to be boiled for 42 to 48 minutes to obtain pork cranium meat, the pork noses, the pork tongues and the pork faces are steamed for 18 to 22 minutes by 100-DEG C steam, and the pork ears are steamed for 28 to 32 minutes by 100-DEG C steam; and the finished products of pickled pork head meat are obtained through the work procedures of packing and sterilization. The method has the advantages that the process is reasonable, and the manufactured pork head meat has unique flavor.