Method for making shaddock tea by utilizing needle mushroom feet

The invention relates to a method for making shaddock tea by utilizing needle mushroom feet. The method comprises the following steps: selecting and cleaning shaddocks, denucleating shaddock flesh, chopping, shredding shaddock peels, performing color-protecting treatment by using disodium stannous citrate, performing crisp-keeping treatment by using calcium lactate, reducing the bitter taste by irradiation, performing ultrahigh pressure treatment, adding xanthan gum and konjac gum for thickening, then adding original apple vinegar, boiling in reduced pressure vacuum by using maltose, cooling, adding honey, putting into a high barrier property polyvinylidene chloride composite film package, and sterilizing with strong pulse light to obtain the shaddock tea. Abandoned needle mushroom feet are utilized, the unique flavor of shaddocks is retained, and the bitter taste is removed by the ultrahigh pressure accelerated preservation; the shaddocks are soaked in calcium lactate, so that the crispness is improved and the calcium is supplemented; the caramelization reaction is inhibited by using the maltose and a reduced pressure vacuum boiling method, and the color is protected; a wide spectral band white light sterilization technology is used and a plastic bag is used for packaging, so that the original color and flavor of the shaddock tea are well kept. The shaddock tea has the advantages of rich nutrition, unique taste, digestion promotion, convenience in carrying and the like.