43 results about "Fresh peas" patented technology

The invention discloses a plant nutrient solution. The plant nutrient solution is made by mixing, by weight, 370 parts of monoammonium phosphate, 150 parts of potassium nitrate, 60 parts of zinc phosphate, 30 parts of copper sulfate, 10 parts of ferrous sulfate, 15 parts of magnesium sulfate, 10 parts of manganese sulfate, 15 parts of borax, 7 parts of ammonium molybdate, 30 parts of fresh pea juice, 1000 parts of a component A, 33 parts of fresh aloe juice, 90 parts of a component B, 100 parts of fulvic acid and 80 parts of amino acid. The plant nutrient solution can effectively promote absorption of major elements by plants, and absorption of major elements by plants can be higher than 90%. Soil improvement, phosphate solubilization, nitrogen solubilization can be realized to improve soil regenerability, enhance photosynthesis and promote root growth, and secondary utilization of fertilizers can be effectively improved. Further, pesticide residue on the plants can be effectively reduced, and the planting structure of following crops can be adjusted.

The invention belongs to food, and particularly relates to a dumpling ingredient and a producing method thereof. The dumpling ingredient comprises the following components: by weight, 400 grams of flour, one egg, 150 grams of pumpkin, 500 grams of pork, 500 grams of fresh silkworm chrysalis, 100 grams of fresh mushroom, 80 grams of sweet corn, 1 bag of fresh peas, 60 grams of ham, 50 grams of leek, 30 grams of frozen skinless shrimp, 1 bag of fresh skinless shrimp, 30 grams of yellow pepper, 260 grams of double-boiled soup, 100 grams of edible oil, 5 grams of red vegetable, 10 grams of straw mushroom soy sauce, 10 grams of salt, 5 grams of sesame oil, 5 grams of chicken powder, 5 grams of a spice, 5 grams of caraway, 3 grams of white sugar, 3 grams of sea sedge, 20 grams of onion, 3 grams of thirteen-spice and 5 grams of starch. The dumpling ingredient is rich in component, the component kind is many, so that delicious taste of dumplings is ensured, meanwhile the nutritional values of the dumplings is ensured, the dumplings are close to life, and is indispensable delicious food on a dinner table, the dumplings are high in nutritional value, and the product is suitable for promotion in the market.

A method for interplanting prostrate fresh autumn peas with flue-cured tobacco stalks as supports includes the following steps of selecting the variety, wherein the high-yield medium maturing variety is selected as peas sown in autumn; removing weed, wherein gramoxone is mixed water and sprayed to tobacco ridge faces and furrows one week before pea sowing, the pesticide is not sprayed to flue-cured tobacco leaves, roots and stems during pesticide spraying, and withered grass is removed during sowing; conducting sowing at a good time, wherein sowing is conducted early at a good time, later-period low temperature is avoided, grain filling and ripening are ensured, and sowing is suitable for being conducted during August 5 to August 15; conducting rational close planting; conducting fertilizer and water management; leading vines to frames; preventing and controlling pests and diseases at a good time, harvesting peas in batches, and selling peas on the market. Fresh peas of one season are interplanted with tobacco stalks as supports by fully using sufficient light, heat, water and other conditions and surplus nutrients of flue-cured tobacco fields in the middle and later period of flue-cured tobacco growth. According to the method, the off-season mode and time differences are used as entry points, the agriculture structure is easily adjusted, the problem that fresh peas are not sufficiently supplied on the market in the period of slack sales is effectively solved, the price is good, and the yield increase effect is remarkable.

The invention relates to a microwave extraction separation and purification method of pea polysaccharide. The microwave extraction separation and purification method comprises the following steps: (1) preparing fresh peas and grinding the peas by using a grinder; (2) carrying out microwave extraction on the ground peas by using 20wt% ethyl alcohol water for three times; (3) carrying out centrifugal treatment on an extracting solution, and then collecting liquid supernatant at the upper layer; (4) concentrating the liquid supernatant till the weight of a concentrate is 20% of the weight of the original liquid supernatant, and then cooling a concentrated solution to a room temperature; (5) enabling the concentrated solution to pass through D3520 macroporous adsorption resin, collecting effluent liquid, and concentrating till obtaining pea crude polysaccharide; and (6) purifying the pea crude polysaccharide by using ethyl alcohol, and drying so as to obtain the pea polysaccharide. The solution extraction rate of the pea polysaccharide prepared by the method is 12wt% to 16wt%, and after separation and purification, and the yield of the pea polysaccharide still can reach 76%-82%.

The invention discloses marinated pig's feet and a making method thereof. The marinated pig's feet are made from fresh pig's feet, fresh ginger, lemon slices, purple skin garlic, fresh peas, long and thin chili, vegetable oil, beer, bone soup, light soy sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasonings. The adopted making method comprises the following steps that 1, standby pig's feet are prepared; 2, a seasoning bag is made for standby application; 3, soup is made for standby application; 4, the standby pig's feet and the seasoning bag are put in the soup, the soup is boiled with strong fire and then is slowly cooked with small fire to obtain the marinated pig's feet. The made marinated pig's feet bring a sharp aroma, have a rich taste and a unique flavor and have a certain dietary therapy and health care effects, multiple reasonably proportioned nourishing raw materials are added, the process is simple, the technology is easy to master, the production efficiency is improved, and the marinated pig's feet are rich in nutritive value and suitable for popularization and application.

The invention discloses fresh pea bread, which is prepared by pre-treating fresh pea rich in proteins, carbohydrates, multiple vitamins, trace elements and dietary fiber and lily for strengthening the spleen and stomach, moistening lung to arrest cough, easing mental anxiety, tonifying middle-Jiao and Qi, clearing heat and detoxifying, cooking, pulping, screening, adding into wheat flour, blending the flour, fermenting, shaping, baking, inspecting, packing and the like. Stevia rebaudiana extract serving as a sweetening agent is added in accessories, so that the mouthfeel is ensured, white granulated sugar is substituted at the same time, and sugar intake of an eater is reduced. The fresh pea bread is low in sugar and fat, has certain health-care effect, is rich in proteins and plant fibers, has the fragrance of the fresh pea, and is emerald in color and suitable for both the old and the young.

The invention discloses marinated pig trotters and a making method thereof. The marinated pig trotters are made from the following raw materials of fresh pig trotters, fresh ginger slices, lemon slices, purple-skin garlic, fresh peas, long and thin chili peppers, vegetable oil, beer, bone soup, a light soy sauce, an appropriate amount of refined salt, crystal sugar, monosodium glutamate, an appropriate amount of water and seasoning. The adopted making method comprises the following steps of (1) making pig trotters for standby application; (2) making a seasoning bag for standby application; (3)preparing a soup base for standby application; and (4) putting the pig trotters and the seasoning bag for standby application in the soup base, performing boiling over with a strong fire, and then performing slow cooking with a soft fire, so that the marinated pig trotters are obtained. The made marinated pig trotters are high in fragrance, rich in taste and unique in flavor, and various nourishing raw materials in a reasonable proportion are added, so that the marinated pig trotters are high in nutrient value, and have certain food therapy health-care effects. The technology is simple, the technique is easy to control, the production efficiency is improved, and the marinated pig trotters and the making method thereof are suitable for promotion and application.

The invention discloses a sub-erect type pea early mature promotion method through the combined processing of LED light sources and temperature. The method includes selecting seeds of adaptive sub-erect type peas allowing pods and grains to be edible; soaking the pea seeds through 50% carbendazim 500 times liquid for 2 hours, cleaning the seeds, after soaking the seeds in clean water to absorbing water completely, arranging the seeds in seedling plates with the bottom paved with absorbent paper; transferring the seedlings to an artificial seedling box at the temperature ranging from 0 to 15 DEG C to be in light for 12 hours and in dark for 12 hours regularly for 15 days; sowing to a greenhouse in early September with the density of 7000 to 8000 / mu; mulching a ground film during sowing, erecting a small arch shed when the temperature is lower than 3 DEG C, increasing fertilizer in the seedling, growing, blooming and fruiting periods of the pea, and performing insect and disease proofing treatment; harvesting fresh pods or grains in batches from November, and burying the straws as fertilizer. The method has the advantages that the fresh pea yield can be increased, the growth period is ahead of time, and the economic benefit is increased.

The present invention relates to the technical field of food processing and more particularly relates to a chili and garlic flavored instant shrimp sauce and a preparation method thereof. The chili and garlic flavored instant shrimp sauce is prepared from the following raw materials in parts by weight: 35-45 parts of fermented mashed shrimps, 20-25 parts of salad oil, 2-4 parts of perilla seed oil, 5-8 parts of sesame seed sauce, 4-7 parts of fresh peas, 3-5 parts of fresh corn kernels, 2-4 parts of cooked Chinese chestnut powder, 2-4 parts of rice wine, 1.5-2 parts of citrus aurantiifolia juice, 15-20 parts of chili powder, 10-15 parts of garlic, 2-3 parts of fresh gingers, 1-2 parts of shallots, 2-4 parts of white granulated sugar, 1-2 parts of chicken essence, 2-4 parts of edible salt, 1.5-2 parts of spice powder, and an appropriate amount of water. The preparation method comprises processes of fermented mashed shrimp preparing, pretreating, stir-frying, boiling, etc. Finally, the prepared instant shrimp sauce is pure and authentic in color and luster, delicate in mouthfeel, fragrant, spicy and refreshing, at the same time relatively low in salt content, comprehensive in nutrition, and healthier in consumption.

Disclosed is a fresh pea sauce comprising the following constituents: fresh pea milk 60-70%, chitosan 0.6-1%, bone meal 0.4-1%, soybean protein powder 5.4-6.8%, guar gum 2.0-3.4%, konjaku flour 1.4-2.6%, salt 0.4-1%, granulated sugar 12-16%, and barley sugar 6-10%.

The invention relates to a preparation method of cooked wheaten food for patients with hypertension. The preparation method comprises the following steps: selecting 10 parts of cleaned fresh potato peels and 10 parts of fresh peas, and triturating to a slurry; adding in a proportion of slurry to flour to yeast powder being2:10:0.5, uniformly stirring, kneading pastes and fermenting for 30-50 minutes; and preparing the fermented flour by conventional methods to steamed buns, steamed twisted rolls, steamed stuffed buns or various desserts. The cooked wheaten food provided by the invention has the double effects of blood pressure reduction and comprehensive nutrition.

The present invention discloses an egg cholesterol content lowering nutritional laying hen feed which is made of the following raw materials in parts by weight: 70-80 parts of corn, 10-13 parts of defatted soybean flour, 1-2 parts of seed powder of Chinese prickly ash, 20-25 parts of fresh pea pods, 30-35 parts of cottonseed meal, 8-11 parts of sophora japonica flowers, 8-11 parts of white sugar, 20-25 parts of ganodorma lucidum fungus chaffs, 4-5 parts of dried orange peels, 3-4 parts of ginkgo leaves, 30-35 parts of carrots, and an appropriate amount of baijiu, bacillus licheniformis, lactic acid bacteria and water. The puffing of the cottonseed meal can lower the anti-nutritional factor content in the cottonseed meal, gelatinize starch and denature proteins, improve feed quality, and improve feed utilization. The bacillus licheniformis can hydrolyze the macromolecular substances in the cottonseed meal and promote the digestion and absorption of the cottonseed meal. The cooperation of the ganodorma lucidum fungus chaffs and the carrot juice can reduce the cholesterol content in the egg yolk, improve egg production rate and feed utilization, and deepen the color of the egg yolk.

The invention relates to a method for the facility TanTsing of tea leaves, which is realized by specific equipment and a matching process thereof in a heating chamber. By the control of the conditions of an air conditioner, a dehumidifier, an ultrasonic atomizer and a fan, the precise regulation and control of the humiture condition of the TanTsing chamber and the effective regulation of environmental gas, the purpose of the proper TanTsing of the fresh leaves is achieved. The invention can realize the precise regulation and control of the humiture, the gas circulation and the like of a TanTsing space, further regulate and control the approach and the degree of a physical and chemical reaction of the fresh leaves under a specific micro-area environmental condition and realize the regulation of gas in a micro-area environment, thereby inducing the beneficial transformation of the contained components and providing a better material basis for a subsequent processing procedure.

The present invention discloses folium mori lung clearing compound blueberry fruit juice. The compound blueberry fruit juice is prepared from the following raw materials in parts by weight: 200-250 parts of blueberry fruits, an appropriate amount of folium mori, 6-7 parts of coconut meat, 6-8 parts of fresh pea grains, 2-3 parts of sanchi flowers, 1-2 parts of radish seeds, 3-5 parts of poria cocos, an appropriate amount of pectinase, an appropriate amount of calcium chloride, 8-10 parts of white granulated sugar, 0.8-1 part of maltodextrin, 1.2-1.5 parts of citric acids, and an appropriate amount of water. The added coconut meat has efficacies of supplementing deficiency and strengthening body, and benefiting qi and dispelling wind, and the added poria cocos and the other various Chinese herbal medicines have efficacies of strengthening spleen and harmonizing stomach, and calming heart and soothing nerves.

The invention discloses phellinus igniarius and folium mori rice wine. The phellinus igniarius and folium mori rice wine is prepared from the following raw materials in parts by weight: 350 to 400 parts of rice, 18 to 20 parts of frostbitten folium mori, 2 to 4 parts of coconut, 6 to 7 parts of fresh peas, 5 to 8 parts of red bell peppers, 6 to 9 parts of sea blubber skin, 3 to 4 parts of phellinus igniarius, 2 to 3 parts of apple peel, 1 to 1.2 parts of glossy privet fruits, 1.2 to 1.4 parts of jasmine flowers, 0.25 to 0.3 part of maltodextrin, 4 to 5 parts of Marley yeast and a right amount of water. According to the whellinus igniarius and folium mori rice wine, auxiliary materials including the coconut and the like have the functions of tonifying deficiency, strengthening, tonifying qi and dispelling wind, and traditional Chinese medicines including the phellinus igniarius and the like have the effects of adjusting the seasoning and benefiting five internal organs.

The invention discloses quinoa healthcare honey yoghourt and a preparation method thereof. The quinoa healthcare honey yoghourt comprises the following raw materials in parts by weight: 180-220 parts of fresh milk, 20-30 parts of pitaya, 0.02-0.05 part of pectinase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghurt starter powder, 1-3 parts of gelatin, 1-3 parts of quinoa, 1-3 parts of tangerine seeds, 1-3 parts of fresh peas, 2-4 parts of apple and 1-3 parts of cauliflower. Through the technology disclosed by the invention, the prepared honey yoghourt has good flavor and mouthfeel; and by adopting the quinoa, peas and the like as raw materials, the prepared yoghourt also has the healthcare effects of enhancing body functions and the like.

The invention discloses a health-preserving fish ball with licorice root, made from the following materials according to parts by weight: 200-220 parts of fresh sliver carp flesh, 6-7 parts of egg white, 4-5 parts of potato starch, 30-33 parts of licorice root, 7-8 parts of fat pork, 3-4 parts of Sauropus androgynous, 4-6 parts of fresh pea leaf, 5-7 parts of Herba Passiflorae Caeruleae, 2-2.3 parts of apple peel, 1-1.2 parts of Fructus Ligustri Lucidi, 1.2-1.4 parts of jasmine flower, 0.8-1.0 part of sucrose, 0.5-0.6 part of carrageenan, 0.4-0.5 part of ginger, 4-5 parts of spices, suitable edible salt and suitable water. The accessories such as licorice root are used herein, giving the functions of tonifying spleen and nourishing stomach, promoting secretion of bodily fluid and benefiting lung, and tonifying kidney to arrest seminal emission, and the Chinese herbs such as Fructus Ligustri Lucidi are used herein, giving the effects of tonifying liver and kidney and blackening hair and improving eyesight.

The invention relates to the technical field of food processing, in particular to seafood flavored pizza. The seafood flavored pizza comprises the following raw materials by weight of 100-500g of flour, 1-4g of dry yeast, 50-80g of warm water, 100-500g of fresh penaeus chinensis, 300-400g of fresh squids, 30-50g of bacon, 10-30g of fresh peas, 30-50g of chili peppers and 50-300g of Mozzarella cheese. The seafood flavored pizza which is good in color, fragrance and taste is made by a simple method, is simple in technology, is suitable for people to make at home, is rich in nutrient components and is suitable for old and young people.

The invention discloses a foliage plant nutrient liquid. The foliage plant nutrient liquid comprises the following components in parts by weight: 40-50 parts of fresh pea juice, 1-3 parts of folic acid, 6-8 parts of fulvic acid, 7-9 parts of copper sulfate, 6-8 parts of magnesium sulfate, 2-4 parts of urea, 7-9 parts of radix paeoniae alba and 10-20 parts of garlic. By utilizing the foliage plant nutrient liquid, leaves of plants are invisible green, and the plants can grow vigorously and are unlikely to die; and compared with foliage plant nutrient liquids in the market, the foliage plant nutrient liquid has the advantages that the growth rate of the plants utilizing the foliage plant nutrient liquid is increased by 20%.

The invention relates to vacuum-freeze-dried opening peas and a preparation process thereof, belonging to the technical field of food processing. The vacuum-freeze-dried opening peas are prepared from hulled graded fresh peas which are subjected to cleaning, blanching, cooling, spin-drying, cutting, wobbling, quick-freezing and freeze-drying. The vacuum-freeze-dried opening peas disclosed by the invention have the following advantages that the nutritional ingredients, shapes, colors and luster are essentially unchanged compared with the fresh peas; the mass of solids is not lost basically; the rehydration is excellent, and the eating is convenient; the preservation is convenient, and the shelf life is long; and the weight of products is light, the cold storage is not required, both storage and transportation are very convenient, and the recurrent cost is low.

The invention discloses a preparation method of marinating mushroom. The marinating mushroom is prepared from the following raw materials of mushroom, dried galangal slices, red peel garlic, fresh peas, pod pepper, vegetable oil, grape wine, bone soup, grease flavor soybean sauce, a proper amount of refined salt, rock candy, monosidum glutamate, a proper amount of water and seasoning materials. The used preparation method comprises the following steps of (1) preparing standby mushroom; (2) manufacturing a seasoning bag for use; (3) preparing soup materials for use; (4) putting the standby mushroom and the seasoning bag into the soup materials; boiling the soup to the boiling state by strong fire; performing slow stewing by gentle fire; performing packaging to obtain a finished product of the marinating mushroom. The marinating mushroom prepared by using the preparation method provided by the invention has the advantages that the fragrance is intense; the taste is good and intense; the flavor is unique; various nourishing raw materials in reasonable proportions are added; the nutrition value is high; a certain dietary therapy health care effect is achieved; the process is simple; the technology can be easily mastered; the production efficiency is improved; the method is suitable for being popularized and used.

The invention discloses a pea cake making device and a making method thereof. The pea cake making device comprises a drying box, a vibration motor is fixedly arranged in the middle of the bottom end of the drying box, a plurality of drying lamp tubes arranged at equal intervals are installed in the drying box, supporting strips located between every two adjacent drying lamp tubes are arranged on two side walls of the drying box, grooves are formed in the top ends of the supporting strips, a plurality of spring columns arranged at equal intervals are fixedly arranged in the grooves, a drying frame is arranged over the supporting strips, the drying frame comprises a lower screen plate and an upper screen plate located at the position right above the lower screen plate, protruding strips arefixedly arranged on the two sides of the bottom end of the lower screen plate, and the protruding strips are connected with the grooves in a clamped mode. According to the pea cake making device and the making method thereof, by arranging the upper screen plate and the lower screen plate, fresh pea cake can be clamped, springs are compressed between the upper screen plate and the lower screen plate, so that the pea cake is extruded by the upper screen plate and the lower screen plate, the phenomenon that the pea cake is curled in the drying process is effectively prevented, the pea cake is attractive, and the occupied storage space is reduced.

The invention discloses a turkey seasoning marinade and a making method thereof. The turkey seasoning marinade is prepared from the following raw materials: fresh turkey, plant oil, old ginger, purple garlic, fresh pea, pod pepper, medicinal liquor, chicken soup, aromatic soy, refined salt, rock sugar, monosodium glutamate, a proper amount of water and condiment. The making method comprises the following steps: (1) preparing turkey meat pulp for subsequent usage; (2) preparing a seasoning bag for subsequent usage; (3) preparing a soup stock for subsequent usage; (4) adding the seasoning bag into the soup stock and carrying out heating and filtering successively so as to obtain seasoning liquid for subsequent usage; and (5) putting the seasoning liquid into the turkey meat pulp, adding monosodium glutamate, carrying out boiling, then carrying out slow decoction on a small fire and then carrying out natural cooling so as to obtain the turkey seasoning marinade. The turkey seasoning marinade prepared in the invention has rich fragrance, thick delicious taste, unique mouthfeel, high nutritive value and good physiotherapy and health-care effect; and the making method substantially improves production efficiency, and is simple in process, easy to master and suitable for promotion and application.

The invention discloses fermented beautifying and skin-nourishing rose residue compound jam which is prepared from the following raw materials in parts by weight: 150-160 parts of rose residues, 90-100 parts of cherries, 5-6 parts of sauropus androgynus, 6-7 parts of fresh pea leaves, 6-8 parts of lettuce slices, 0.5-0.8 part of calcium fruit leaves, 0.8-1.0 part of albizia flowers, 1.2-1.3 parts of endothelium corneum gigeriae galli, 6-8 parts of yeast, 35-40 parts of white granulated sugar, a proper amount of pectin, a proper amount of agar, a proper amount of lemon juice and a proper amount of water. The fermented beautifying and skin-nourishing rose residue compound jam disclosed by the invention adopts the rose residues and the cherries as main materials, is simultaneously added with albizia flowers and other Chinese herbal medicine components and has the efficacies of relieving depression, calming nerves, nourishing Yin, tonifying Yang, nourishing skin, beautifying and treating neurasthenia; moreover, the lettuce slices and other auxiliary materials adopted by the fermented beautifying and skin-nourishing rose residue compound jam have the functions of strengthening human bodies, preventing and resisting cancers, widening intestines and relaxing bowels.

The invention discloses marinated pig entrails and a preparation method thereof. The marinated pig entrails are prepared from the following raw materials: fresh pig entrails, young ginger slices, chilli powder, garlic kernels, fresh peas, red pepper, vegetable oil, yellow wine, bone soup, soybean sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and seasoning. The preparation method comprises the following steps: (1) preparing standby pig entrails; (2) preparing a seasoning bag for future use; (3) preparing soup bases for future use; and (4) putting the standby pig entrails and the seasoning bag into the soup bases, boiling with strong fire, and cooking slowly with soft fire to obtain the marinated pig entrails. The marinated pig entrails prepared by the method has fragrance striking the nose, fragrant and strong taste and unique flavor; various nourishing raw materials with reasonable proportion are added, so the nutritional value is rich and a certain food therapy health-care effect is achieved; and the process is simple, the technology is easy to learn, the production efficiency is improved, and the preparation method is suitable for popularization.

The invention discloses carp seasoning marinade and a making method thereof. The carp seasoning marinade is prepared from the following raw materials: fresh carp flesh, vegetable oil, red ginger, red-peel garlic, fresh pea, long-stem chili, yellow wine, clear soup, soy sauce, refined salt, rock candy, aginomoto, an appropriate amount of water and seasoning. The making method includes the steps: (1) preparing carp meat paste for standby application; (2) preparing a seasoning bag for standby application; (3) preparing a soup base for standby application; (4) placing the seasoning bag into the soup base, and heating and filtering the soup base to obtain seasoning liquid for standby application; (5) placing carp flesh paste into the seasoning liquid, adding the aginomoto, boiling the seasoning liquid, slowly stewing the seasoning liquid with soft fire and naturally cooling the seasoning liquid to obtain the carp seasoning marinade. The carp seasoning marinade is fragrant, savory in flavor, unique in taste, rich in nutritional value, simple in process and suitable for popularization and application and has excellent physical therapy health protection effects. Technology is easily mastered, and production efficiency is greatly improved.

The invention discloses a river prawn seasoning marinade and a preparation method thereof. The river prawn seasoning marinade is prepared from fresh river prawn flesh, plant oil, yellow ginger, garlic cloves, fresh peas, long thin cayenne pepper, red wine, pork chop soup, dark soy sauce, refined salt, rock sugar, monosodium glutamate, a proper amount of water and a seasoner. The preparation method comprises 1, preparing river prawn flesh paste for next use, 2, preparing a seasoner bag for next use, 3, preparing a soup stock for next use, 4, putting the seasoner bag into the soup stock, heating the soup stock and filtering the soup stock to obtain a seasoning solution for next use, and 5, putting the river prawn flesh paste into the seasoning solution, adding monosodium glutamate into the mixture, boiling the mixture, carrying out slow stewing through a small fire and carrying out natural cooling to obtain the river prawn seasoning marinade. The river prawn seasoning marinade has a good fragrance striking the nose, a thick taste and a unique flavor, has a nutritive value and has good physiotherapy and health care effects. The preparation method has simple processes, can be grasped easily, can greatly improve production efficiency and is suitable for promotion and application.