The main technical contents include sensory requirements, ingredient identification indicators, physical and chemical indicators (Tremella polysaccharide, moisture, ash, PH, lead, cadmium, mercury, total arsenic, total mercury, rice fermentation acid, viscosity, conductivity, light transmittance, content Nitrogen content), microbial indicators (total bacterial colonies, coliforms, mold, salmonella, total number of molds and yeasts, Staphylococcus aureus, Pseudomonas aeruginosa), etc.