147results about How to "Keep it delicious" patented technology

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The invention discloses a frozen fillet processing method, belonging to the fields of frozen aquatic products and aquatic product processing, which can be popularized and applied to the freezing process of other foods. In the method of the invention, protective agent is added into boned skinless fillets by injecting, ultrasonic immersing or a combined manner of injecting and ultrasonic immersing for processing the fillets; the fillet quick freezing is realized by adopting the synergistic effect of indirectly contacted alcohol freezing solution immersing and ultrasound freezing; and the fillets are frozen and stored at below 18 DEG C. The protective agent is an aqueous solution containing sodium lactate, trehalose, unfrozen protein, Nisin and salt; the protein denaturation of the frozen fillets processed by the protective agent is reduced, the retention performance is improved, the nutritional value, flavor and mouthfeel can be maintained to the largest extent, the freezing time is short, and the production efficiency is high.

The invention relates to an environment-friendly efficient compound feed for cobias, which belongs to the field of fish feed and a preparation method thereof. The environment-friendly efficient compound feed for the cobias consists of the following raw materials in percentage by weight: 20 to 30 percent of steam fish meal, 30 to 49 percent of fermented soybean meal, 3 to 6 percent of peanut meal, 3 to 5 percent of beer yeast powder, 2 to 4 percent of sepia paste, 15 to 20 percent of strong flour, 3 to 5 percent of shrimp shell powder, 1 to 2 percent of vegetable oil, 1 to 2 percent of fish oil, 1 to 2 percent of lecithin, 0.5 to 1 percent of composite mineral, 0.3 to 0.5 percent of vitamin complex, 0.5 to 1.5 percent of choline chloride, 0.1 to 0.2 percent of lightyellow sophora root, 0.1 to 0.2 percent of licorice, and 0.1 to 0.2 percent of plantain herb. The environment-friendly efficient compound feed has a good palatability, is easy to ingest, digest and absorb, and reduces feed wastes; by using plant protein sources to replace part of animal protein sources, the emission of nitrogen and phosphorous is reduced, and the feed cost is reduced; the feed coefficient is low and the survival rate is high; the feed is balanced in nutrition and can prevent fatty lever, improve body color and ensure the health of fishes and the freshness of meat quality; and the feed has good stability in water and is difficult to pollute the water quality of a culture water body.

The invention relates to a method for making globe fish can, including the following steps: material preprocessing, cutting, soup stock production, mixing, canning, pre-boiling, sealing, sterilization, cooling, casing. The key technology of the method is adopting the wave-type hot water injection of an automatic spraying sterilizer and the temperature rise regulating sterilization in multi-stage. The making method has a strict and general sterilization to the globe fish materials, makes use of the advanced processing devices, temperature rise regulating sterilization in multi-stage and reasonable making technology. The can products are not only safe, nutrient, but also maintain the natural taste of the globe fish.

The invention discloses a high-calcium fishbone taste-active peptide nutrient soup base. The nutrient soup base is composed of the following ingredients in parts by weight: 2-4 parts of fishbone taste-active peptide, 2-4 parts of high-calcium fishbone powder, 0.2-0.8 part of maltodextrin, 0.5-1 part of a yeast extract, 0.04-0.1 part of I+G, 1-2 parts of freeze-dried eggs, 2-4 parts of freeze-dried vegetables, 1-3 parts of table salt and 0.5-2 parts of monosodium glutamate. The nutrient soup is prepared from the following steps: preparing fishbone taste-active peptide and high-calcium fishbone powder; simply packaging fishbone taste-active peptide, high-calcium fishbone powder and other ingredients respectively according to the weight proportion to obtain the nutrient soup base. The nutrient soup base fully utilizes fishbone leftovers, and increases additional value of fishbone; the prepared nutrient soup base has the characteristics of being reasonable in nutrition arrangement, high in absorption rate, convenient to eat and the like.

The invention relates to an instant nutritious black bone chicken and a preparation method thereof. The instant nutritious black bone chicken is prepared by the following steps of: injecting Chinese medicinal feed liquid into a black bone chicken body by using a bone brine injection machine; pouring injected curing auxiliary materials, the black bone chicken and remaining Chinese medicinal feed liquid into a vacuum rolling and kneading machine together to roll and knead for 50-70 minutes; statically salting at the temperature of 0-4 DEG C for 8-12 hours; and finally freezing to obtain the instant nutritious black bone chicken. The instant nutritious black bone chicken has the characteristics of improving physiological function, delaying aging, strengthening muscle and bone and the like of the black bone chicken; and since eight Chinese medicinal tonics such as yam, tuckahoe, medlar and the like are added, a product has the efficacy of the Chinese traditional medicines and achieves better tonic effectiveness.

A method for processing fresh blowfish relates to the technical field of treatment process of fresh marine products. The method comprises the following steps of: slaughtering the living blowfish, peeling off the skin, wiping off the abdominal organs, gills and eyes, removing the bloodstain, putting the blowfish into the pickle for 2 plus or minus 0.1 hours, taking out the blowfish for sterilization and embalmment, finally packaging the blowfish in vacuum for frozen preservation at minus 30-minus 18 DEG C; besides, mixing and stewing the liver of the clean blowfish with onion, ginger and garlic to make a cod liver oil pocket, which is then packed in vacuum after temperature reduction and frozen and preserved at minus 30-minus 18 DEG C. The blowfish loses the toxin totally after the treatment, can be cooked easily as other fishes, guarantees the safety of the food, and simultaneously maintains the relish of the living blowfish.

The invention discloses a processing process for fried capelins. The fried capelins which are deeply popular with people are subjected to vacuum oil removal and gas flushing packaging so that convenient packages are formed and the original mouth feel and taste of the fried capelins are kept. The processing process is simple and practical, is convenient to operate and is suitable for industrial production application; the fried capelins obtained by the processing process have a small fishy smell, good color and luster, full taste, crispy skins, low oil content and less nutrition loss; and the quality guarantee period is prolonged while the original mouth feel and taste are kept, and the fried capelins are convenient to carry so that the great convenience is brought to people.

The invention belongs to the field of food processing, and in particular relates to a multi-mushroom composite filling sausage and a production method. The formula of the sausage comprises the following ingredients in parts by weight: 8 to 15 parts of meat, 70 to 80 parts of edible mushroom, 0.02 to 0.04 part of paprika powder, 0.015 to 0.04 part of aniseed powder, 0.03 to 0.05 part of ground pepper, 0.1 to 0.3 part of chicken extract, 0.4 to 0.8 part of edible salt, 0.3 to 0.7 part of white sugar, 0.1 to 0.2 part of ginger powder, 1.0 to 2.0 parts of potato starch, 0.2 to 0.5 part of edible agar powder, 1.5 to 3.0 parts of fresh green onion, 0.5 to 2.0 parts of garlic, 1.5 to 3.0 parts of fresh carrot threads, 1.0 to 2.5 parts of fresh green pepper threads, 1.5 to 2.5 parts of soybean oil, 2.0 to 4 parts of soybean sauce, 0.2 to 0.8 part of cooking wine and 0.05 to 0.2 part of sesame oil. The sausage reserves the delicacy and high nutritional value of the mushroom, the sausage is delicious and rich in nutrients, and the domestic market blank can be filled.

The invention discloses a production process of steamed cake with filler and belongs to the technical field of food processing. The production process includes steps of preparing materials, stirring, stirring, injecting once, steaming once, demoulding, injecting filler, injecting secondarily, steaming secondarily, demoulding, cooling, sterilizing, finely examining, and packaging. The production process breaks through a conventional cake baking method and uses the twice-steaming process, original taste of food is reserved, the bottom side of the steamed cake with filler is steamed in the first steaming, and then filler injecting, injecting and secondary steaming are performance, the secondary steaming is performed at high temperature and in long steaming time, filler is effectively enclosed without crack, and moisture can be kept. Meanwhile, secondary filler injection is performed on the basis of primary filler injection, filler injection amount is conveniently adjusted, one or two kinds of filler can be selected, and flavor of the steamed cake is improved. The produced steamed cake with filler is soft, good in taste, uniform in filler, high in nutrition, and widely applicable.

The invention relates to a technique for making a fruit stuffing material, in particular to a technique for making a baking-resistant fresh fruit stuffing. The invention aims at providing the technological preparation method comprising the following advantages that fruits are prepared into the baking-resistant fresh fruit stuffing which is sweet, sour and tasty, the baking-resistant fresh fruit stuffing can be roasted together with Western-style pastries, such as bread and the like, without flow and water loss on the surface, the taste and the mouth feel of the fresh fruits are kept, the storage period of the fruit stuffing can be as long as one year, the variety of seasonal fruits is enriched and the taste of the Western-style pastries is also increased. Being realized in such a way, thetechnique for making the baking-resistant fresh fruit stuffing comprises the following steps: selecting fruits; washing the fruits; peeling the fruits; removing kernels and slicing; and carrying out color protection processing, making, decocting and filling. A finished product prepared by the technique can be roasted at the high temperature of 200 DEG C, the original moisture is kept, the surfaceis lustrous, the surface skin does not cockle, and the appearance is not influenced; the taste and the mouth feel of the fruits are retained.

The present invention belongs to the field of food technology. It relates to a food-sea fresh blood sausage. Its raw material composition includes 1000g of pig blood, 90-360 g of pig meat, 75-300 g of sea fresh, 300-1000 g of flavouring material and 10-15 pork intestines, in which the sea fresh includes oyster, corbiculidae and shellfish flesh, etc. Besides, said invention also provides its processing method and concrete steps.

The invention relates to an intelligent freshness retaining special cabinet for fruit and vegetable direct selling. The special cabinet comprises a special cabinet body and refrigeration equipment and is characterized in that the upper portion of the special cabinet body is a functional room, the lower portion of the special cabinet body is an equipment room, and atomization equipment, antiseptic equipment and a gas delivery pump are placed inside the equipment room; the refrigeration equipment is connected with a functional region inside the functional room to complete adjustment of corresponding functions, four storage rooms are arranged between the functional room and the equipment room at vertical intervals, and the temperatures of the storage rooms are 14 DEG C, 8 DEG C, 4 DEG C and 0 DEG C from top to bottom sequentially. The intelligent freshness retaining special cabinet for fruit and vegetable direct selling can adjust the humidity and air control, the humidity inside each box can be controlled, the requirement of different vegetables for the humidity is met, vegetable weightlessness is delayed, the vegetable freshness is kept, and the vegetable transpiration effect is effectively controlled.

The invention relates to a globefish maturation method which relates to the technical field of aquatic food maturation treatment process. Fresh and alive globefish is killed and peeled; internal organs, gills and eyes are removed; and then the blood is cleaned; the liver of the cleaned globefish is mixed with onion, ginger and garlic, and then boiled to prepare fish liver oil emulsion for future use; vegetable oil, onion, ginger and garlic are put into a pot, the cleaned globefish is then put into the pot, the fish liver oil emulsion and soup are added in, big fire is used to boil until the soup turns white; soy source, sugar and chicken essence seasoning are then added in, small fire is used to brew for 25 plus or minus10min, finally the big fire is used to finish boiling the soup. The globefish totally has no toxin after being treated and can be conveniently eaten as other fishes, which ensures the eating safety, and keeps the good taste of the fresh and alive globefish, so that people can enjoy the delicacy.

The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.

[Problem] The present invention provides a method for improving the salty taste of food, the food containing salts and further containing grains. [Solution] A method for reinforcing the salty taste of food containing salts, characterized in that rare sugar is included in a raw material of the food containing salts. The method for reinforcing the salty taste is a salt-reducing method for reducing the salt content of food containing salts, or a method for masking the grain odor derived from grain in a raw material of food containing grain to which salts are added as a part thereof. The rare sugar is characterized in being rare sugar containing at least D-psicose.

The color-maintaining fish flesh treating process includes the following steps: cutting fish flesh through blocking the nerve of live fish to reach anaesthesia effect, bleeding and cutting fish flesh while the fish is live; sterilizing fish flesh in a sterilizing pond; fixing color of fish flesh in a no-oxygen atmosphere; quick freezing fish flesh; and packing in bag. Blocking the nerve of live fish can eliminate blood of fish completely, retard deterioration of protein, increase color maintaining period of fish flesh, shorten fish flesh treating period and ensure the delicious taste of fish flesh.

The invention discloses a cooking device with steam heating, which comprises a steam box, a steam generation device and a steam distribution device, wherein steam generated by the steam generation device is delivered into the steam box through the steam distribution device, and the cooking device is characterized in that the cooking device further comprises a controller, the steam distribution device adopts a steam inlet pipeline, an actuating element which is linked with the controller and controlled by the controller is arranged on the steam inlet pipeline, and the controller controls the on / off time of the actuating element or / and the steam flow rate. The cooking device can retain the original and natural nutrients and the delicious taste of a food, and prevent the food from losing the style due to excessively long steaming time and over fire-burning or avoid the situation that a dish requiring long steaming time is uncooked due to excessively short steaming time.

The invention discloses a method for making fish head, which comprises the following steps: taking the freshwater fish head and washing, taking wine and water mixed liquor, adding scallion, ginger and caraway in the mixed liquor, placing fish head in the mixed liquor for immersing and seasoning; preparing the burdening, taking plant oil and heating, adding scallion, ginger, garlic and onion for frying, adding capsicum frutescens for frying, then adding pickled chilli, chicken powder, monosodium glutamate, thirteen spice, malt, lard and chicken oil and uniformly stirring; finally taking immersed fish head, placing the ingredients on the fish head, dropping seasoned soy sauce, and placing in a food steamer for steaming. The made fish head integrates fresh taste and health functions, the peppery degree is moderate, and the fish head accords with requirements of customers.

The invention discloses an instant edible fungus, which is characterized in that the instant edible fungus is composed of the following components (by weight percent): 50-70 of mushrooms and 30-50 of Jews ears. A preparation method for the instant edible fungus is characterized in that the method comprises the following steps: a. selecting high-quality mushrooms and Jews ears, washing with clean water and soaking for 5-10 hours; b. under the condition of more than 100 DEG C, sterilizing the mushrooms and Jews ears which have been treated in step a; c. drying the mushrooms and Jews ears in an oven having the temperature between 50 and 70 DEG C for 1 to 3 hours; and d, aseptic packaging the mushrooms and Jews ears which are treated in the above steps. The instant edible fungus has the advantages of convenience for eating, long preservation time, and the method is capable of ensuring that the nutrition richly contained in the edible fungus is free from losing.

The invention relates to the technical field of frozen foods, in particular to a freezing method of club mackerel and amberfish slices for reducing fish freezing degeneration and nutrient loss, maintaining original fish texture and maintaining a fish flavor. The method comprises the following steps: pretreating club mackerel and amberfish to obtain club mackerel slices and amberfish slices; performing pre-cooling; immersing the slices in a cryoprotectant; and taking out, draining, folding and packaging the slices, immersing the slices in an ultrasonic freezing device containing a chilling liquid for quick freezing, and performing freezing storage at a temperature of -18 DEG C. The method can significantly improve the quality improvement of the fish slices, and can significantly reduce thethawing loss rate of the product, improve the tenderness of the product and greatly reduce the juice loss rate after the frozen fish slices are thawed; the treatment for different ice crystal growth micro-environments of different fish parts is more uniform, and the method significantly increases the water holding capacity of the fish slices, and prevents oxidation and deterioration of fatty acidsin the fishes; and the loss of nutrients and flavor is low after thawing, a delicious taste is maintained, and the method has the characteristics of low energy consumption, high freezing rate and short processing cycle.

The invention belongs to the technical field of food fresh keeping and particularly relates to a chilled fresh meat complexing agent capable of improving moisture holding and fresh keeping effect. The chilled fresh meat complexing agent is characterized by comprising the following raw materials by weight: 1-10% of emulgator, 5-25% of edible oil, 0.1-0.3% of preservative, 30-60% of water and 10-30% of fresh keeping agent. The chilled fresh meat complexing agent has the advantages that the chilled fresh meat complexing agent is diluted by adding water and then evenly coated on the surface of the meat, and then a layer of thin water-resistant oil film is formed on the surface of the meat to obtain water-resistant effect; besides, the preservative can prevent the complexing agent from being polluted by microorganisms; and the fresh keeping agent can keep the meat fresh for a long time.

The invention discloses quick-frozen congee and a making method thereof. The making method includes: cooking congee, namely adding rice into water to be cooked into congee; cooling the congee to the normal temperature; filling the congee into PP (polypropylene) containers, and reserving a space at least 5cm high in each container during filling; using heat-sealing film to seal the filled containers; and quick-freezing the congee so that the core temperature of the congee drops to smaller than 18 DEG C. The quick-frozen congee made by the method can retains the original nutrition and taste before thawed, and can be heated with microwave radiation for 4-5 minutes before eating, so that long cooking time is reduced. No preservative is added, so that the quick-frozen congee is healthy and environment-friendly.

The invention discloses a hoisin and wild herb sauce and a preparation method thereof, belonging to the field of foods. The hoisin and wild herb sauce is prepared by deeply processing wild herbs such as fiddlehead, Aralia elata, vetch, Matteuccia struhiopteris, Athyrium multdentatum, Ostericum sieboldi and the like and matching with red kidney bean, flavor seasoning, hoisin sauce, spices, thick broad-bean sauce and water. The unique processing process not only can remain the fresh taste of the wild herbs, but also remains the nutrient components of the wild herbs. Meanwhile, since the hoisin sauce is added in the sauce material, the sauce material has richer mouth feeling and more fresh taste. The hoisin and wild herb sauce and the preparation method thereof expand the industrial production chain of the wild herbs so that the wild herbs are put on dinning table in colorful modes.

The invention discloses a compound health care nutrient feed for a production breeding pigeon. The compound health care nutrient feed is prepared by adopting the following steps: uniformly mixing soya bean meal, wheat middling, trace elements for birds, multiple vitamins for breeding birds, fed compound enzyme, methionine, lysine, partially crushed corn and wheat, and pepper seeds, then pressing into particles, and then uniformly mixing with left corn and wheat. The compound health care nutrient feed has the beneficial effects that compared with a common unprocessed grain feed, the compound health care nutrient feed for the production breeding pigeon, made by adopting the formula, is more balanced in nutrients, trace elements and vitamins which are not ingested in unprocessed grain are effectively replenished so that the pigeon obtains nutrient substances required by growth through feeding, the growth speed of the pigeon is increased, and the deliciousness of the pigeon meat is also ensured.

The invention discloses a base seasoning for chafing dish and a making method of the base seasoning. The base seasoning comprises the raw materials of beef tallow, chicken oil, salad oil, chili peppers, Chinese prickly ash, pepper fruits, a thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, Baijiu, Chinese cinnamon, fructus tsaoko, star aniseeds, netmeg, rhizomakaempferiae, beautiful galangal fruits, cloves, Indian long peppers, rhizoma chuanxiong, radix angelicae, amomum cardamomum, a mixture of radix aucklandiae and fructus amomi, galanga, fennel fruits,licorice roots, bay leaves, cumin seeds, gardenia jasminoides, lysimachia capillipes, lysimachia foenum-graecum hance, vanilla, onions, scallions, fresh ginger, coriander, garlic and celery. The invention further provides the making method of the base seasoning. According to the base seasoning for chafing dish and the making method of the base seasoning, varied natural Chinese herbal medicines andspices are adopted, ingredients are healthy, people eat the base seasoning do not suffer from excessive internal heat easily, the base seasoning integrates nutrients and delicious taste, and has popular potential and high promotion value.

The invention discloses a preparation method of passion fruit bread, comprising the following steps: (1) crushing; (2) heating; (3) addition of enzyme; (4) screening with a scalping sieve; (5) ultra-micronization treatment; (6) activation of yeast; (7) stirring; (8) dough recovery; (9) baking; and (10) finished product. The baked bread is cooled, and then passion fruit juice after ultra-micronization treatment is poured into the bread and heated at 30-50DEG C; the nutrient components of passion fruits are not damaged, and a passion fruit deep processed food, passion fruit bread can be prepared; the passion fruit bread has natural fragrance and good mouthfeel and especially maintains particular fragrant and fresh flavor of the passion fruits; a mixture of fruit pulp and water is stirred and heated to 25-55 DEG C for removing peculiar smell of the mixture of fruit pulp and water; the heated mixture of fruit pulp and water is added with cellulase, so the cell walls of the fruit pulp rupture and are dissolved, and the nutrient components of the fruit pulp are easier to overflow; and the passion fruit juice after ultra-micronization treatment is more easily absorbed by a human body.

The invention provides a preparation method of instant mushroom chicken. The method comprises the following steps: steaming chicken dices to 70-80% done; preparing sauce separately; and mixing the pre-cooked chicken dices, sauce and mushroom and heating for 2-3min. The time and energy are saved in the preparation process while the color and taste of traditional dishes are guaranteed. In the invention, the ingredients are carefully selected; first, the chicken is steamed to 80% done, and the delicacy of chicken is kept; and after that, the specially made sauce is added into the chicken for steaming, and the delicacy of sauce is blended into chicken in the steaming process so as to obtain the best taste. The mushroom chicken made into instant food is simply heated for eating, thus reprocessing is avoided, and the method is suitable for industrial production.

The invention discloses a vehicular refrigeration / heating lunch box. The vehicular refrigeration / heating lunch box comprises a lunch box main body, wherein a lifting handle, a first display screen, a second display screen, a first heating key, a first refrigeration key, a second heating key and a second refrigeration key are fixed at the upper end of the lunch box main body; a first meal filling hole and a second meal filling hole are formed in the front of the lunch box main body; a charging hole is formed in one side surface of the lunch box main body; a rear shell and a tableware storage device are arranged on the back of the lunch box main body; an exhaust pipe, a first rectangular groove, a second rectangular groove and a pressure reducing body are fixed on one side close to the rear shell in the lunch box main body; the charging hole is electrically connected with the first heating key, the first refrigeration key, the second heating key and the second refrigeration key; and the connected charging hole is electrically connected in series with the first display screen and the second display screen. The vehicular refrigeration / heating lunch box disclosed by the invention has the functions of heating, refrigeration, thermal insulation and preservation.

The invention discloses a spiced wild vegetable sauce and a preparation method thereof, and belongs to the field of foods. The spiced wild vegetable sauce is prepared by performing deep processing on the wild vegetables such as bracken, aralia elata, osmunda, matteuccia struhiopteris, athyrium multidentatum, yamazeri and the like and matching with red kidney bean, fresh seasoning, chili, spice, bean paste and water. Because of the unique processing technique of the spiced wild vegetable sauce, not only the delicious taste but also the nutrient components of the wild vegetables can be preserved. The spiced wild vegetable sauce and the preparation method thereof of the invention expand the industrial production chain of the wild vegetables, so that the wild vegetables can enter the dinner table of people in various forms.