Honey is moving toward the health food industry in foreign countries. In the United States, 85% of healthy food production plants use honey. In addition to providing special flavors and natural, fresh and safe foods, honey also plays a role in improving the quality of foods. In particular, some specialty honeys have great potential for application in healthy foods. The current production of solid honey, the product has a powder shape, granular and block shape. In the composition of the product, there is a complete use of honey, there are also mainly honey, add the right amount of accessories made. The curing technology is generally divided into heating and vacuum drying two kinds. 1. Powdered Honey (1) Process Honey Mixing → Dehydration → Heating and Heating → Cold Pressing → Crushing → Packaging → Inspection (2) Operation points Firstly, the honey from different sources should be evenly distributed to achieve the specified color and flavor, and then the honey is quickly heated and dehydrated in an evaporative dryer to reduce its moisture content to 1%-2% and be heated. The exchanger heats the dehydrated honey to 116 degrees Celsius in 10 seconds, and then it is pressed into thin slices by a pair of water-cooled pressure rolls at 0 degrees Celsius. Finally, the flakes are crushed into honey powder containing 2% or less of water, sealed and packaged in storage. Starch and sodium caseinate can also be added to the liquid honey. After the concentration is adjusted, it is sent to the hot air of 130 degrees Celsius to 140 degrees Celsius, and the spray drying is performed at the exhaust temperature of 80 degrees Celsius to 90 degrees Celsius. The solid honey prepared by this method is not hygroscopic, is not easy to be agglomerated, can maintain the original flavor of honey, can still obtain a transparent solution after dissolution, and can be widely used in powder foods and beverages. 2. Granular honey (1) Process honey blending → heating → mixing → hot pressing and dehydration → smashing → packaging → inspection. (2) Operation points Add appropriate amount of lecithin in the prepared honey, heat to 55 degrees Celsius, then mix in 30% starch, keep it at 50 degrees Celsius for 8 to 16 hours, and then pass through the two large steam rolls ( The temperature is about 170 degrees Celsius), dehydrated and pressed into flakes within 30 seconds, and finally the particles are crushed, and anti-caking agent such as calcium stearate or silica is added, and the vacuum packing is carried out using a plastic bag. 3. Bulk honey (1) Process weighing → filtration → mixing → granulation → drying → comminution → modulation → pressing → packaging → inspection. (2) Formula 127.12kg of honey and gelatinous starch, 4.54kg of defatted dried milk powder, 9.092l of distilled water, 9.092l of isopropanol, 1500g of magnesium stearate, and appropriate amount of complex vitamins. (3) Operation points After the raw materials are weighed, defatted dried milk powder is added, filtered and mixed through a 12 mesh to 14 mesh filter, distilled water and isopropyl alcohol are added, uniformly mixed, granulated, and then the granules are placed in a pan. After drying at 45 degrees Celsius for 12 hours, it was crushed, and the oil-lubricant magnesium stearate was added, stirred and mixed for 5 minutes, and finally pressed into pieces (blocks) and packaged.