59results about How to "Red color" patented technology

The present invention relates to an extraction process for extracting edible natural red coloring matter from psammophyte nitraria sibiria. Said invention uses the fruit of wild nitraria sibiria as raw material and adopts the processes of ethyl alcohol extraction, removing impurities, concentrating and drying so as to obtain the invented product which has high color fastness for protein, starch and sugar, etc. and can be used for coloring beverage, sweets, liquor and other foods.

The invention discloses a processing technology of millennial ancient black tea. The processing technology of the millennial ancient black tea comprises a series of complex working procedures of picking, withering, twisting, carrying out pile fermentation and drying. Tea leaves disclosed by the invention are picked from young sprout buds and leaves of primitive ancient tea trees with two or three leaves sprouting at the age of about 1000 years with cloud and mist in the whole year at the altitude of 700-1000 meters in Yunnan-Guizhou Plateau and the boundary of Guizhou and Chongqing. The prepared tea is elegant and beautiful in type, not only the phenomena of stacking and caking are avoided, but also strips of tea finished products are fat and uniform, and the problems of simple and rough selected materials, uneven modeling and the like in the production process of black tea are solved well; although the preparation technology is complex, the prepared finished products are fat in tea form, sorrel and brown in color, brilliant red in soup color, fresh in fragrance, durable in soaking and mellow in taste, and meet the individual requirements of health maintenance and relaxation for most black tea consumers at home and abroad.

The invention discloses black tea with leaves of lobed kudzuvine and a processing method thereof. The black tea with the leaves of lobed kudzuvine is made by the leaves of lobed kudzuvine and tender shoots and leaves of tea trees through mixing and processing. The processing method of the black tea with the leaves of lobed kudzuvine sequentially comprises the following steps that the leaves of the lobed kudzuvine and the tender shoots and leaves of the tea trees are taken, are respectively subjected to natural withering and hot air withering and then are rolled after being evenly mixed according to the mass ratio of 6:4 or 4:6, and deblocking, amyloglucosidase fermentation, roll forming, shaping, shape fixing and microwave fragrance strengthening are performed after rolling. The nutrient substances in the leaves of the lobed kudzuvine and the tender shoots and leaves of the tea trees are mutually penetrated and organically integrated, and unique fragrance is produced after joint fermentation, so that a product is richer in nutrition and has the health maintenance and care effects and the anti-aging and human immunity enhancing roles.

The invention discloses a camellia nitidissima beverage which comprises the following raw materials in parts by weight: 60 to 80 parts of camellia nitidissima, 40 to 60 parts of rose flowers, 10 to 14 parts of fructose corn syrup, 4 to 6 parts of liquorice, 2 to 4 parts of lycium ruthenicum, 1.2 to 2.0 parts of honey, 0.03 to 0.09 part of citric acid, 0.01 to 0.05 part of sodium citrate, 0.08 to 0.12 part of malic acid, 0.01 to 0.03 part of D-sodium ascorbate, 0.05 to 0.15 part of a thickening agent, 0 to 0.01 part of edible salt, and a proper amount of pure water. The preparation method comprises the following steps: S1, material pretreatment; S2, extraction; S3, fermentation; S4, vacuum distillation and filtration; S5, mixing; S6, fine filtration; S7, sterilization; and S8, germfree canning. The camellia nitidissima beverage prepared by the preparation method disclosed by the invention has certain health effects of reducing the blood pressure, reducing the blood sugar, reducing the blood fat, resisting oxidization, enhancing the immunity of a human body, adjusting the function balance of the human body, maintaining the beauty and keeping young; the product does not contain ethyl alcohol, is slight in bitterness, mellow in tea fragrance, bright in red color, clear and transparent, tastes pure, and is a health beverage with higher nutritional value; the formula is scientific and reasonable, and the production technology is simple.

The invention discloses a preparation method for spicy chili oil. The preparation method comprises the following steps of raw material treatment, raw material drying, chili frying, primary chili oil extraction, secondary chili oil extraction and chili oil mixing. According to the method, two kinds of chilies are matched for use, and are mixed to extract chili oil after being fried respectively, so that capsaicin in the chili raw materials can be completely extracted, and the raw materials are prevented from being wasted; moreover, the prepared spicy chili oil tastes pure, spicy and a little numb, and is popular with customers.

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The invention discloses a method for promoting aroma and coloring of strawberry fruits. With a method combining an LED blue light source and low-temperature treatment, picked non-completely ripe strawberry fruits are irradiated by utilizing blue light with the wavelength of 460nm and the illumination intensity of 5,200lux under the condition that the temperature is 4 DEG C and the relative humidity is 80%, and the irradiated strawberry fruits are red in color and obvious in aroma, so that the refreshing time of the strawberry fruits is prolonged, the flavor quality, comprising coloring and aroma, of the strawberry fruits is improved, and the quality of the picked strawberry fruits within the refreshing time is totally improved. An integrated technology adopted by the method comprises illumination treatment and temperature treatment which are both pollution-free green physical technologies; and the method has the advantages of low cost, high uniformity, simplicity for operation and the like.

The invention relates to a soup base for infusing spicy small lobsters, belonging to the field of foods. The soup base is prepared by the raw materials by weight ratio: 1000g of water, 10-50g of table salt, 10-100g of white sugar, 1-10g of monosodium glutamate, 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum; a preparation method of the soup base comprises the steps of: putting 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum into a boiling pan, adding 1000g of water and soaking for 8-16 hours, and then covering and boiling for 1-1.5 hours; adding 10-100g of white sugar, 10-50g of table salt and 1-10g of monosodium glutamate into the boiling pan, stirring and dissolving; and finally, filtering spice residues, cooling and preparing the soup base. The soup base for infusing the spicy small lobsters has the advantages of being suitable for the taste of Chinese and fits for industrialized production.

The invention discloses a method for preparing crataegus pinnatifida bunge vinegar without individual core removal and steaming, and provides crataegus pinnatifida bunge vinegar prepared through the method. The preparation method comprises the following steps: material selection is carried out, namely, crataegus pinnatifida bunges with red brilliant color and high maturity and without disease and pest damage are selected and cleaned; crushing is carried out; enzymatic hydrolysis is carried out, namely, pectinase with a weight percentage of 0.01% is added and enzymatic hydrolysis is carried out for 3h at a temperature of 40 DEG C; blending is carried out, namely, white granulated sugar with a weight percentage of 18% and fruit wine yeast with a weight percentage of 0.1-0.3% are added; primary fermentation is carried out, namely, the blended raw material slurry is loaded in a fermentation container and is subjected to fermentation for 7-10 days at a temperature of 26 DEG C-28 DEG C; residue and liquid separation is carried out; post fermentation is carried out, namely, the separated wine liquid is loaded in the fermentation container, the fermentation container is sealed and placed in a dark place, fermentation is carried out for 15-30 days, secondary separation is carried out, PH adjustment is carried out, acetic acid fermentation is carried out, and separation, blending and inactivation are carried out. The production technology is simple, the production cycle is short, the cost is low, beating and core removal of hawthorns are not needed, the production cost is lowered, and raw material waste is reduced.

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The application provides a strain of lactobacillus plantarum LP3 with a microorganism preservation number of CGMCC No. 14531. The bacterial strain can be used for fermented foods. The application alsoprovides a fructus lycii product prepared from a probiotics composition containing the bacterial strain, fructus lycii probiotics microecologics, a fructus lycii probiotics beverage and a preparationmethod thereof. The method is simple in operation, rich in source of raw materials, mild in preparation conditions, suitable for industrial production, the prepared fructus lycii product, the fructuslycii probiotics microecologics, the fructus lycii probiotics beverage make nutrients and probiotics in the fructus lycii compound and synergize, and preserve nutrients of the fructus lycii and probiotics; and in addition to original effects of the fructus lycii and probiotics, the characteristics of being easy to carry and eat, having a good taste and being easy to store are realized.

The invention relates to the technical field of food, and discloses a spicy minced fish sauce and a preparation method thereof. The spicy minced fish sauce is prepared by Dong River freshwater fish meat, high mountain peppers, garlic, gingers, onions, monosodium glutamate, chicken powder, colza oil, sesames, salt, ground pepper, white sugar, dry chilli powder and deodorization pickling salt. A plurality of food raw materials are selected and reasonably mixed to prepare novel spicy minced fish sauce of Dong River freshwater fish; and the sauce has authentic color, aroma, taste and alcohol flavor; the product has the advantages of clear oil color, red color, mellow natural fragrance, salty and fresh flavor, obvious spicy taste and excellent oil layering; the flavor of the product is remarkably better than that of like products; and the product is well received by consumers.

The invention discloses health-preserving white tea. The health-preserving white tea is prepared from the following raw materials: white tea, radix rehmanniae, licorice root, motherwort, herba menthae, lotus seed, lucid ganoderma, eucommia bark, jujube, sesame, Chinese quince, buckwheat, cassia seed, radix astragali, folium ginkgo, folium sennae, rose, peach flower, lily, chamomile, plum blossom, sorbitol, capsanthin, colla corii asini and honey. The health-preserving white tea disclosed by the invention has the advantages of rich raw materials, simplicity in preparation, unique formula, sweet and mellow mouthfeel and elegant tea flavor, has various health preserving effects of reducing the three highs, tonifying the kidney and nourishing the liver, eliminating toxin and beautifying skin, beatifying and slimming, preventing radiation and resisting cancer, improving the eyesight and strengthening the brain and the like, and is suitable for all people to drink for a long term; and various bioactive substances and rare microelements in the white tea that are beneficial for human body are reserved.

The invention discloses a production method of pork braised in brown sauce by performing vacuum low-temperature processing. The production method of the pork braised in the brown sauce by performing the vacuum low-temperature processing comprises the following steps: 1, preparing a mixing material; 2, preparing sauce; 3, uniformly mixing streaky pork chunks with the mixing material, or mixing the streaky pork chunks with the sauce and the mixing material together; 4, performing vacuum packaging on the treated streaky pork chunks; 5, carrying out water-bath cooking on the vacuum-packaged streaky pork chunks; and 6, pouring the sauce on the fully steamed streaky pork chunks and eating the streaky pork chunks after heating, or directly eating the streaky pork chunks. The pork braised in the brown sauce disclosed by the invention is cooked in the way of vacuum low-temperature steaming, so that moisture in the pork does not loss while nutrients and flavor components are entirety retained in products of the pork braised in the brown sauce; thus, unique tenderness and freshness are maintained for the products of the pork braised in the brown sauce. The pork braised in the brown sauce is processed under the conditions of measured temperature at 85-90 DEG C, so that low-temperature products which are rich in nutrition and little in toxic and harmful substances are prepared. The streaky pork chunks are braised at low temperature for a long time, so that the braised streaky pork chunks are well flavored, good in flavor presence as well as red and gorgeous in color and luster; moreover, stir-frying processes in traditional processing methods of the pork braised in brown sauce, which hinder industrial production, are saved; thus, the production method of the pork braised in the brown sauce is suitable for large-scale mass production.

The invention provides an instant baked fish processing method. The instant baked fish processing method comprises the steps of 1 preparation of mixing materials, 2 salting, 3 frying, 6 freezing, 7 smoking, 8 salting, 9 deep drying, 10 baking and 11 freezing. The moisture of instant baked fish made by adopting the method is not lost, nutrients in the meat and flavor ingredients are comprehensively retained in products, the specific tenderness and freshness of the instant baked fish products are maintained, the salting process is added, meat pieces are tasted well and have a good flavor and bright color and luster, and the products are suitable for large-scale production. The instant baked fish products made by adopting the method adopts vacuum package and are salt under low temperature condition, the mixing materials and seasonings are fully in contact with semi-finished fried meat products under the condition of a water-oil phase to facilitate a permeation effect and uniform tasting, and the quality of the meat pieces is not affected under the conditions of hypoxia and low temperature.

The present invention provides a bouilli processing method, which comprises: 1) preparing a stirring material, 2) steaming, 3) sousing, 4) low temperature steaming, 5) decocting, 6) freezing, 7) smoking, and 8) frying. According to the present invention, the water of the prepared bouilli is not lost, the nutrition and the flavoring components are completely left in the product, the special tenderness and the special freshness of the bouilli product are maintained, the material is are directly added to the raw materials of the streaky pork by using the high and fine seasoning processing technology, the sousing process is added, the obtained meat block has characteristics of good flavoring, excellent taste and red color, the frying process hindering the industrial production in the traditional bouilli processing is eliminated, and the production method is suitable for the large-scale mass production; and the prepared bouilli product uses the vacuum packaging and is soused at the low temperature, and the stirring material, the seasoning and the fried meat semi-finished product completely contact under the water-oil phase condition, such that the permeation effect and the uniform flavoring are easily achieved, and the quality of the meat block is not easily damaged under the conditions of the low oxygen and the low temperature.

The invention discloses pure natural lipstick containing traditional Chinese medicine ingredients and a preparation method thereof. The pure natural lipstick is prepared from the following ingredients: 50 to 81 weight parts of cherokee rose seed oil extraction liquid, 1 to 6 weight parts of shea nut oil, 10 to 20 weight parts of bee wax, 1 to 4 weight parts of carnauba wax, 4 to 7 weight parts of traditional Chinese medicine pigments, 0.2 weight part of honey, 0.2 weight part of VE and 0.6 weight part of folium artemisiae argyi oil or clove oil, wherein the cherokee rose seed oil extraction liquid is extraction liquid of at least two kinds of materials from radix arnebiae seu lithospermi, radix angelicae sinensis, rhizoma curcumae longae, fruit of Chinese wolfberry, cherokee rose seeds, cortex cinnamomi and indigo naturalis in the cherokee rose seed oil. The pure natural lipstick has the effects of preserving moisture, fading cheilogramma, resisting crease, preventing crack, diminishing inflammation, resisting bacteria, resisting oxidation, resisting pigmented spots and the like; the natural lipstick prepared from traditional Chinese medicine pigment and some natural grease wax type ingredients better protects the lip and also achieves the beautifying effect; meanwhile, the harm cannot be caused on the human body after the natural lipstick is used for a long time.

The invention provides an off-ground fermentation method of Pu'er tea. The method comprises the following steps: S1, filtering and screening newly harvested tea leaves by using a sieve so as to obtaintea leaves with uniform sizes; evenly spreading the screened fresh tea leaves on a bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun for 2.5-3h, and manually overturning at atime every 6-10min; when the tea leaves are not broken by hand kneading and have water content of 20%, putting withered tea leaves into a tea roller and lightly rolling for 15-20min so as to enable the tea leaves to be coiled into strip cord shapes, taking out and spreading the tea leaves on the bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun, enabling all the tea leavesto be evenly irradiated, taking the tea leaves into a room every night and spreading for drying under the condition of ventilation, and continuously drying in the sun the next day. The finally fermented Pu'er tea finished product is enabled to be different both in taste and color by changing the water content and components of the Pu'er tea raw material and changing the tea making environment; inactual sales, the Pu'er tea meets the demands of customers with different tastes and increases the economic benefit.

The invention relates to a making method for powder sticked pacific saury slices. The method includes: preferably selecting a fresh pacific saury as the raw material, subjecting the raw material pacific saury to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then washing and draining the fish slices, and putting them into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing water controlling, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked pacific saury slices. The making method for powder sticked pacific saury slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste and unique flavor, and can be eaten after opening the package and frying.

The invention discloses a black tea solid beverage and a production method thereof. The production method is characterized in that nicotinamide and enzymolysis processes are added in the extraction process, and an ozone oxidation process is added based on traditional alkali treatment. According to the process, nutritional ingredients such as amino acids, vitamins and tea polysaccharide in tea water can be increased, the black tea, the black tea decreaming time is shortened, the color of tea water is redder and brighter than that of tea water only adopting alkali decreaming, and the black tea solid beverage has no alkali taste and is better in flavor.

The invention belongs to the technical field of forestry breeding and discloses a regulator for cutting seedling and transplanting of aceraceous plants such as red maple and a planting method thereof. According to the regulator for cutting seedling and transplanting of the aceraceous plants such as red maple, provided by the invention, extensive plantation can be performed by rapidly dipping the cuttings into the regulator only, and the regulator is particularly applied to industries such as gardens, municipal administration, road and landscaping. The regulator disclosed by the invention is capable of nourishing the bark, controlling leaf yellowing, leaf spots and powdery mildew and high in cutting survival rate, and the quality of cuttings in the same area is large; moreover, the problems of irregular roots, instability, fewer roots, root puffing, root system callus and multiple calluses are solved.

The invention provides a withering technology of stored white tea. The withering technology comprises the following steps of S1, after picking green tea leaves for white tea, filtering and screening the newly-picked tea leaves with a sieve to obtain tea leaves which are uniform in size, uniformly spreading the screened fresh leaves on a bamboo winnowing fan to form a thick layer of 3-6cm, puttingthe bamboo winnowing fan in a room where shelves are fully placed, performing natural withering, controlling room temperature to be 16-20 DEG C, keeping the room ventilated and dry, performing naturalwithering for 18-28 hours, putting the tea leaves on the bamboo winnowing fan on the flat ground, performing airing for 2.5-3 hours, during airing, enabling the tea leaves not to be turned over untilthe tea leaves are not broken when being pinched with hands, and when the water ratio reaches 30-65%, spreading the tea leaves in the bamboo winnowing fan on the bamboo winnowing fan to form a thicklayer of 1-2cm. According to the withering technology disclosed by the invention, the water content and the components of white tea raw materials are changed, and the making environment of the tea leaves is also different, so that the mouth feel and the color of final white tea finished products after withering are different, in the actual sale process, different taste requirements of customers can be met, and the economic benefits are increased.

The invention discloses a production method of jasmine Fu tea and a product of the jasmine Fu tea and belongs to the field of tea processing. According to the method, optimal raw dark tea and optimaljasmine are produced into a fragrant black tea base with a scenting process, the fragrant black tea base is produced into the jasmine Fu tea with a flower growing process, the scenting process of flower tea and the flower growing process of Fu tea are effectively fused, so that the produced jasmine Fu tea contains rich golden flowers and has strong jasmine fragrance, and the technical problems that traditional flower tea cannot be stored for a long term, Fu tea has no fragrance and the taste of Fu tea is single are solved.

The invention discloses a rearing method for fattening pigs. The fattening pigs are reared in two stages, and separately fed with different kinds of feed regularly and quantitatively, it is ensured that balanced nutrition is provided for the pigs, the growth speed of the pigs is increased, the feed conversion ratio can be improved, the health conditions of pig bodies can be improved, and the immunity of the pig bodies can be improved; moreover, the stall-feed fattening pigs are effectively prevented from developing symptoms of wilting, constipation, inappetence and the like, weight gain of thefattening pigs is effectively promoted, significant improvement of the meat-production rate and the meat quality index is promoted, the pork is high in water-holding capacity and succulence, brightlyred in color and luster and good in texture and taste, and the pork quality and flavor are improved; besides, the carcasses are good in quality, the eye muscle area is large, the quality and the commodity value of the pork are remarkably improved, the feed-gain ratio is reduced, and the rearing method has very good economic benefits.

The invention discloses a dragon fruit and blueberry jam and a making method thereof. The jam is made of the following raw materials in parts by weight: 20-30 parts of red dragon fruits, 20-30 parts of blueberries, 10-15 parts of kiwi fruits, 10-20 parts of high-purity fruit syrup, 7-9 parts of xylitol and 1-2 parts of citric acid. The product is made of red dragon fruits, blueberries and kiwi fruits through scientific matching and combination, is convenient to take, has multiple vitamins essential for human bodies, and has effects of improving eyesight, beautifying faces, improving immunity,preventing cancer, and the like.

The invention relates to a brewing method of Japanese Peristrophe Herb health red koji wine. The method comprises the following steps: taking fresh stems, flowers and leaves of Japanese Peristrophe Herb, boiling the stems, flowers and leaves, taking the obtained detection, immersing glutinous rice-indica rice mixed uncooked rice, and boiling the mixed uncooked rice to form cooked rice; and inoculating a monascus seed liquid, saccharifying, mixing with wine koji and sweet wine koji, pre-fermenting, adding high-alcohol rice wine, and fermenting and ageing to obtain the Japanese Peristrophe Herb health red koji wine. The Japanese Peristrophe Herb health red koji wine has the characteristics of abundant active substances, red and brilliant color, soft smell and fragrance, and mellow and full mouthfeel, and is a health wine with heat clearing, detoxifying, liver protecting, blood fat conditioning and other physiologically active functions.

The invention relates to a making method for powder sticked sardine slices. The method includes: preferably selecting a fresh sardine as the raw material, subjecting the raw material sardine to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then putting the fish slices into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing draining, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked sardine slices. The making method for the powder sticked sardine slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste, and unique flavor, and can be eaten after package opening and frying.

The invention discloses a method for producing sausage, which takes high quality refined meat as raw material, adds purpose made soy sauce, white spirit and glutavene, then feeds into casing foil, fastening section by section, drying and airing, and getting finished product. The sausage is characterized by high sugar content and special taste.

The invention discloses fermented meat paste and a preparation method thereof. The fermented meat paste comprises fermented meat and a flavoring agent, every 100 g of fermented meat contains 3% of white granulated sugar, 10% of thick broad-bean sauce, 2% of chili powder, 15% of sour and hot cowpeas, 10% of vegetable oil, 0.5% of monosodium glutamate, 0.5% of cumin powder, 0.06% of Chinese pricklyash powder, 0.1% of pepper powder, 0.08% of ginger powder, 50% of purified water and 5% of sweet potato starch. A composite leavening agent prepared from pediococcus pentosaceus 37x-15 and staphylococcus carnosus is added into meat for fermentation, and the meat is stir-fried after fermentation is completed. The meat paste disclosed by the invention is strong in sauce flavor, red and bright in color, moderate in sour and spicy taste and thick in paste body, and is a convenient table food with rich nutrition and unique flavor.