Cucumber is a kind of popular vegetable with high nutritional value. It can not only eat fresh, but also cook various kinds of foods. It can also be processed into canned foods, beverages, soups and other foods. The following describes the processing technology of cucumber drinks. 1. The raw material is 8-9 mature, the organization is crisp, the meat is fresh, green or dark green, no brown spots, diseases and insect pests and mechanical damage to the cucumber, wash the surface sludge impurities and residual pesticides. 2. Crush the drained cucumber to cut off both ends of the guadi and then break the cucumber into pieces of 1-2 mm. 3. Precooking and juicing put the cucumber pieces into hot water at 80°C, pre-cook for 2 minutes to achieve the purpose of color protection, soften the tissue, increase the rate of juice production, and quickly cool to room temperature and enter juicer juicer. 4. The filtered juice is coarse filtered through a 100-well/2.54-cm filter. The crude filtrate was placed in a closed container and 0.1% agar or gelatin was added at the same time. The mixture was allowed to stand for about 4 hours to achieve further removal of impurities, colloidal substances, and other macromolecules. The supernatant was then taken and passed through 200 holes/2.54. The cm filter passes through the fine filter. 5, deployment, degassing, homogeneous by adding sugar, citric acid, CMC-Na, etc., and mix well. The degassing was carried out under a condition of 80 kPa using a vacuum degasser to prevent oxidation of color, aroma, taste and nutrients. After the degassed juice enters the high-pressure homogenizer under the conditions of 10 MPa, the particles of chlorophyll, aromatic substances and nutrients are finely dispersed and evenly dispersed in the vegetable juice, so that the juice system is more stable. 6. Sterilizers for sterilization and canning are sterilized at 86-93°C for 30 seconds. The sterilized sap will be aseptically filled with hot water and then rapidly cooled to room temperature after sealing. Quality Requirements The product should be green or light green, free of impurities, has a unique cucumber flavor, fresh and cool taste, no odor. With the turbidity of the natural melon juice, allowing a little suspension or sinking after long time home, no sugar and acid crystals precipitated, no other impurities.