525 results about "Citron melon" patented technology

The invention relates to nonalcoholic nutritious drink for moistening lung and arresting cough, and a method for preparing the same. The nutritious drink is prepared from the following main raw materials in percentage by weight: 30 to 40 percent of common coltsfoot flower fried with honey, lily fried with honey, momordica grosvenori fruits and aqueous extract solution of liquoric root, 30 to 40 percent of lotus root, snow pears, pomelos and rock candy juice and 5 to 15 percent of honey, along with 0.05 to 0.25 percent of a stabilizer, 0.05 to 0.30 percent of edible organic acid, and water by mixing, homogenizing, filling and sterilizing. The nutritious drink is sour and sweet, tasty, unique in flavor and rich in nutrition, and has the functions of supplementing qi, promoting the production of body fluid, moistening the lung, arresting the cough, clearing heat, removing toxicity, reducing phlegm and reducing internal heat. The method for preparing the nutritious drink is advanced in technology, reasonable in process, scientific in raw material selection and high in operability and is suitable for large-scale production.

The invention discloses a natural shaddock fruit-nectar drink and a preparation method thereof and the prescription of each raw material is (calculated by weight percent): 10-30 portions of pericarp pulp, 10-30 portions of flesh pulp, 5-15 portions of sugar, 25-75 portions of water, 0.1-0.5 portions of conditioner, and proper shaddock essential oil and thickening and stabilizing agent. The production method is that: skinning the shaddock, extracting the essential oil, producing pericarp pulp, producing flesh pulp, blending, homogenizing, degasifying and canning. The drink tastes smooth and rich, sweet and slightly acid and bitter flavor that are specific for shaddock. The pericarp of the shaddock is made full use of, the developing value of the shaddock is greatly improved and the dietary fiber content is increased obviously. The dietary fiber is a nutrient which is urgent to be supplemented to modern people.

The invention provides a radix codonopsis-chrysanthemum lipid-lowering health-care rice cake. The rice cake is prepared from the following components by weight: 80 to 90 parts of glutinous rice, 10 to 12 parts of yellow millet, 10 to 15 parts of soya bean, 8 to 10 parts of asparagus pea, 4 to 6 parts of black sesame, 2 to 3 parts of a mulberry leaf, 3 to 4 parts of a ginseng leaf, 2 to 4 parts of chrysanthemum, 3 to 5 parts of honeysuckle flower, 2 to 4 parts of a broad bean flower, 5 to 7 parts of broad-leaved epiphyllum, 2 to 3 parts of shaddock peel, 3 to 4 parts of radix codonopsis, 1 to 2 parts of a cowpea leaf, 2 to 3 parts of kelp base, 2 to 4 parts of safflower, 3 to 4 parts of cattail pollen, 2 to 3 parts of fleece-flower root and 0.01 to 0.02 part of camellia powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, lipid reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with high blood pressure.

The invention discloses a shaddock peel coarse cereal stir-fried flour. The stir-fried flour is prepared from the following raw materials by weight: 70 to 80 parts of oat kernel, 20 to 30 parts of gordon euryale seed, 40 to 50 parts of seed of Job's tears, 10 to 15 parts of elaeagnus pungens, 15 to 20 parts of hemp seed, 30 to 40 parts of barley grass powder, 20 to 30 parts of shaddock peel, 8 to 12 parts of rose hip, 3 to 5 parts of rhodiola root, 1 to 2 parts of polyalthia root, 1 to 2 parts of perilla leaf, 2 to 3 parts of Indian trumpetflower seed, 1 to 2 parts of dahurian angelica root, 2 to 3 parts of vegetable sponge of luffa, 2 to 3 parts of common coltsfoot flower, 2 to 4 parts of a nutrition additive and a proper amount of coconut milk. According to the invention, a plurality of coarse cereals are soaked in Chinese traditional medicine soup and are then stir-fried and milled, so the stir-fried flour has coconut fragrance and is capable of supplementing the center, boosting qi, nourishing the kidney, securing essence, enriching blood, fostering beauty, dispelling wind, stimulating blood circulation, moisturizing dryness and lubricating the intestine; the added barley grass powder can reduce the probability of canceration, expel toxins, reduce fat, improve human immunity and promote metabolism; and the shaddock peel can remove a peculiar smell and enables the stir-fried flour to have rich fragrance.

The invention discloses a preparation method of shaddock leaven. The preparation method comprises the following steps: performing inoculum enlargement culture, pretreating a shaddock raw material, fermenting, performing after-ripening, filtering and the like, specifically, performing the inoculum enlargement culture to obtain a fermented culture, pretreating, weighing raw materials according to corresponding parts by weight, subculturing the fermented culture according to corresponding parts by volume, performing secondary subculture and secondary fermentation, and performing after-ripening and fermenting to obtain fruit leaven fermented liquid, and secondarily filtering the fruit leaven fermented liquid to obtain natural shaddock fermented stock solution. The preparation method of the shaddock leaven is simple and easy to popularize and has a great development prospect; the natural shaddock raw material is high in yield, wide in source and adequate in supply, so that the preparation cost of the shaddock leaven is greatly reduced; the whole fermenting process is strictly controlled, so that the loss of nutrients of the fruit leaven is effectively reduced and the activity of the leaven is retained to a greater extent.

The invention discloses a brewing method of grapefruit wine. The brewing method is characterized in that the whole grapefruit is used as the raw material, soluble solid, alcohol content and sensory evaluation are used to research influence of different pretreatment methods and yeasts on fruit wine fermentation, and strain capability evaluation tests show that yeasts SY and BV818 which are high in fermentation capability, high in wine yield and good in taste have high acid resistance, potassium metabisulfite resistance, sugar resistance and alcohol content resistance and are optimal strains for brewing the grapefruit wine. The free radical removing ability of the grapefruit wine brewed by the method reaches 73.69%, and the FRAP value of the grapefruit wine reaches 196.60mmol Fe<2+>/L; the grapefruit wine has the special fragrance and taste of the grapefruit and has effects of moistening the throat and dredging the intestines. The brewing method has the advantages that resources are utilized reasonably, grapefruit processing is further deepened, fruit wine varieties are enriched, grapefruit peel resources are utilized comprehensively, and the method is good in social and economic benefits.

The invention discloses rose-apple jam and a preparation method thereof. The jam is prepared from the following the raw material in parts by weight: 40-60 parts of rose, 200-300 parts of apple, 40-60 parts of lemon juice, 200-300 parts of white granulated sugar, 5-15 parts of lemon peel, 8-15 parts of jelly powder, 3-8 parts of grapefruit peel and 600-700 parts of water. The preparation method comprises the following steps of: (1) squeezing fresh lemons to obtain lemon juice; (2) shredding fresh lemon peel; (3) shredding fresh grapefruit peel; (4) peeling the apples, removing cores, and cutting into blocks; and (5) putting the rose into water for boiling out, boiling with soft fire till the flowers are in the soft and decayed sate, taking the rose out, adding the apples and white granulated sugar, boiling with stirring for 15-20 minutes, adding the jelly powder, boiling till the jam is thick, adding the lemon juice, lemon peel and grapefruit peel, boiling with stirring for 1-2 minutes, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the rose-apple jam. The rose-apple jam smells strong and tastes fine, soft, sour, sweet and delicious, and has the effects of moistening the skin and stimulating appetite and digestion.

The invention discloses a heat-clearing biscuit made of stevia rebaudiana leaves. The heat-clearing biscuit made of the stevia rebaudiana leaves is prepared from, by weight, 12-17 parts of honey, pomelo flower and fruit jam, 40-50 parts of wheat flour, 3-5 parts of sunflower seed powder, 3-6 parts of peanut kernel powder, 15-20 parts of salad oil, 10-15 parts of eggs, 4-8 parts of butter, 3-5 parts of the stevia rebaudiana leaves, 8-10 parts of pomelo peel, 5-10 parts of watermelon peel, 3-5 parts of frangipani, 5-8 parts of mung beans, 1-3 parts of ammonium hydrogen carbonate, 1-2 parts of baking soda, 2-3 parts of edible salt, 2-4 parts of Chinese hawthorn seed powder, 3-5 parts of green tea powder, 3-5 parts of white paeony root powder and a right amount of water. The heat-clearing biscuit made of the stevia rebaudiana leaves is good in taste and reasonable in compatibility of raw materials, has the efficacy of clearing away heat and toxic materials and makes the watermelon peel and pineapple peel profitable. The stevia rebaudiana leaves are capable of clearing away heat, decreasing internal heat and improving eyesight and can neutralize acidity of the pomelo peel by intrinsic natural sweetness.

The invention discloses a dried pomelo peel and a preparation method of the dried pomelo peel. The dried pomelo peel is prepared through controlling concentration, composition, and dosage of sugar solution and the drying condition according to the elastic structure of a pomelo peel sponge layer itself. The dried pomelo peel has natural crisp taste, residue-free, and keeps the unique taste of citrus maxima, its color is white or yellowish; the dried pomelo peel is not transparent and shrinking. Obviously different from soft and sweet taste and semi-transparent appearance of traditional candied pomelo peel, the dried pomelo peel is a novel food different from the traditional candied pomelo peel; it enriches the variety of the pomelo-style food.

The invention provides a ganoderma lucidum-kidney bean lipid-lowering health-care rice cake. The rice cake is prepared from the following components by weight: 50 to 55 parts of glutinous rice, 20 to 30 parts of the seed of Job's tears, 8 to 10 parts of purple sweet potato powder, 10 to 20 parts of kudzuvine root starch, 5 to 10 parts of kidney bean, 3 to 4 parts of a bitter apricot kernel, 10 to 12 parts of balsam pear, 3 to 4 parts of pawpaw, 4 to 5 parts of shaddock, 3 to 4 parts of pumpkin, 2 to 4 parts of bean sprout, 5 to 6 parts of a wolfberry leaf, 1 to 2 parts of a Chinese hawthorn seed, 2 to 3 parts of an unprocessed rehmannia root, 5 to 6 parts of ganoderma lucidum, 2 to 3 parts of a rehmannia flower, 1 to 2 parts of Juncus effuseus, 3 to 4 parts of Chinese yam, 2 to 3 parts of kelp base and 0.03 to 0.04 part of pseudo-ginseng powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, lipid reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with hyperlipidemia.

The invention discloses a preparation method of honey pomelo tea. The preparation method of honey pomelo tea comprises the following steps: coating pomelos with salt, washing the pomelos and peeling off the pomelo peel; taking pemelo pulp out and tearing the pemelo pulp into small pieces, cutting the peeled pomelo peel into filaments, putting the filaments in salt water and pickling the filaments for a period of time; then putting the pickled pomelo peel in clear water, cooking for 10-20 minutes by moderate fire until the pickled pomelo peel is softened and is free of bitter taste; subsequently, putting the processed pomelo peel and pulp in a clean and oil-free pan, adding water and rock candy, slowly decocting by soft fire until a mixture is sticky and the pomelo peel is golden and bright; cooling the mixture, adding honey into the mixture and uniformly stirring to obtain the honey pomelo tea, packing the honey pomelo tea in a sealed tank for storage. The honey pomelo tea prepared by the method has the benefits of wetting throat and reducing sputum, conditioning flatulence, improving digestion, improving constipation and decomposing grease.

The invention discloses flos-magnolia-containing chicken feed. The feed is produced by, by weight, 50-55 parts of corn starch, 15-20 parts of cottonseed meal, 5-8 parts of rice bran powder, 5-8 parts of flaxseed powder, 22-26 parts of soybean meal which contains more than 48% of crude protein, 3-6 parts of argy wormwood leaves, 0.5-1 part of fish meal, 1-2 parts of garlic powder, 1-2 parts of feed-grade dibasic calcium phosphate, 0.3-0.8 part of rice bran oil, 0.2-0.4 part of salt, 0.1-0.3 part of choline chloride, 0.1-0.2 part of lysine, 0.1-0.2 part of methionine, 2-4 parts of oil residues, 0.4-0.8 part of multivitamin, 0.5-1 part of peanut oil, 0.1-0.5 part of purslane lyophilized powder, 15-25 parts of fresh brewer's grains, 2-5 parts of muyu stone powder, 3-5 parts of flos magnolia petal powder, 0.1-0.4 part of vinegar zeolite powder, 0.5-1 part of pomelo petal powder, 1-2 parts of snake gourd seed powder and 4-6 parts of traditional Chinese medicine additives. According to the feed, the utilization rate is improved, the material-meat ratio is reduced, and growth is promoted.

The invention discloses a pomelo fruit jelly and a preparation method thereof. The pomelo fruit jelly includes the following raw materials with the parts by weight: 10 to 30 percent of pomelo fruit and pomelo peel, 8 to 15 percent of fruit jelly powder, 10 to 20 percent of white granulated sugar, 5 to 10 percent of grape, 1 to 3.5 percent of honey, 1 to 3 percent of edible additive and 0.2 to 0.5 percent of potassium sorbate are provided, and the rest is water. The preparation method is as follows: firstly, the pomelo is cleaned out, the pomelo fruit is taken out and the pomelo peel is cut; then, the pomelo fruit and the pomelo peel are frozen quickly at low temperature after the pomelo fruit and the pomelo peel are braised and boiled at high temperature, added with the white granulated sugar, grape sugar, the honey, citric acid and common salt after being frozen quickly, then is braised and boiled at high temperature to be made into sauce, and then the sauce is added with the water, the fruit jelly powder, the granulated sugar, an emulsifying agent, an acid regulator and the potassium sorbate to prepare the fruit jelly. In the invention, the pomelo peel and the pomelo fruit are processed into the fruit jelly, the taste is unique and the mouthfeel is proper, the pomelo fruit jelly keeps the original rich vitamin and dietary fiber of a pomelo, enhances the assimilation function of the human body, is fit for the taste of the hobbledehoy and the old, effectively improves the rate of multipurpose utilization of the pomelo product and the pomelo inferior, and increases the added value of the product.

The invention relates to a composite flower-fruit enzyme beverage preparation method, wherein natural pollution-free seasonal fruits are used as raw materials, and comprise, by mass, 1-3 parts of lemon, 1-3 parts of pineapple, 5 parts of grape, 1-3 parts of vatica mangachapoi blanco, 1-3 parts of apple, 1-3 parts of grapefruit, 1-3 parts of papaya, 1-3 parts of mulberry, 1-3 parts of red-core pitaya, 1-3 parts of kiwifruit, 1-5 parts of longan, and the like. The preparation method comprises: adding a proper amount of water to the raw materials, crushing, stirring, mixing to prepare a composite flower-fruit mixing liquid, extracting the supernatant, adding 7.5 parts of rock candy, 0.01-0.07 part of lactic acid bacteria, and 0.01-0.09 part of yeast, carrying out fermenting for 3-6 months by using a borosilicate glass brewing device, filtering after the fermenting, disinfecting, and filling so as to obtain the composite flower-fruit enzyme beverage, wherein the filling is bottling or boxing. According to the present invention, the composite flower-fruit enzyme beverage has effects of immunity improving, detoxifying, blood purification, spleen and stomach regulating, endocrine regulation and sufficient physical strength achieving.

The invention discloses dendrobium anti-alcohol liver protection tea and a preparation method thereof, and the dendrobium anti-alcohol liver protection tea is composed of the following raw materials by weight: 20-30 parts of dendrobium, 80-100 parts of white tea, 16-22, parts of penthorum chinense pursh, 10-15 parts of jequirity stem, 6-12 parts of Chinese wolfberry leaf, 3-6 parts of phyllanthus urinaria, 4-8 parts of pomelo peel 6-9 parts of radix puerariae, 1-3 parts of milk thellostle, 2-5 parts of purple flower ssowthistle, 1.5-2.5 parts of chamomile, 1-2 parts of water chestnut leaf, 2-3 parts of gardenia, 0.5-1.5 parts of Melissa, 1-2 parts o spearmint, and the proper amount of water. The dendrobium anti-alcohol liver protection tea has the effects of clearing heat, detoxifying, dispelling the effects of alcohol, removing jaundice, resolving dampness, and protecting liver, can accelerate the metabolism of ethanol, reduces blood ethanol concentration, has a protective effect on the liver, can reduce the damage to the liver, can help to treat alcoholic fatty liver, alcoholic fatty liver, alcoholic liver fibrosis and alcoholic cirrhosis caused by alcohol drinking by long-term drinking, is free of side effect, and has wide application prospect and enormous economic benefits.

The invention relates to a formulation of special flavor ribbon fish caviar and a manufacturing technology of the special flavor ribbon fish caviar. The caviar is manufactured by taking fresh ribbon fish roes, edible salt, white granulated sugar, monosodium glutamate, cooking wine, mature vinegar, starch, grapefruit water and purified water as raw materials. The formulation of the special flavor ribbon fish caviar is characterized in that the formulation comprises the raw materials based on parts by weight: 100 parts of ribbon fish roes, 6-7 parts of edible salt, 20-22 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.4-0.6 part of cooking wine, 15-17 parts of starch, 0.4-0.6 part of mature vinegar, 145-155 parts of grapefruit water and 140-160 parts of purified water. The manufacturing technology of the ribbon fish caviar comprises the steps of cleaning the fresh fish roes, removing membranes, pulping, filtering, flavoring and cooking. The formulation of the special flavor ribbon fish caviar and the manufacturing technology of the special flavor ribbon fish caviar are simple in technology, low in cost, strong in maneuverability, unique in product flavor and rich in nutrition.

The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.

The invention belongs to technical field of tea science, and in particular relates to a novel method for preparing grapefruit scented tea. The method comprises the following steps of: processing a tea blank of baked green tea, screening grapefruit fresh flowers, scenting the flowers twice continuously, drying and the like. According to the method, processes of drying over repeated fire, ventilating and spreading for cooling in the conventional process for scented tea are eliminated, so that the time of scenting the flowers is shortened. According to the method, the tea blank of the high-gradebaked green tea is selected, and new flower scenting process parameters are adopted, so that the grapefruit scented tea is fresh, sweet and mellow, elegant and tasteful, fresh and mellow and lasting in flower charm; and the quality of the grapefruit scented tea is improved, so that the grapefruit scented tea is classified into the top ranks of tea products. According to the method, grapefruit flowers which are discarded by fruit growers in the 'flower thinning and fruit thinning' processes are utilized, so that the utilization rate of resources is improved, and the income increase of the fruit growers is promoted; the scenting season of the grapefruit scented tea follows the production season of spring tea, so that the second marketing peak can be formed after the spring tea marketing peak, the incomes of tea growers are improved, and the vigor of industry is improved.

The invention discloses a fruit tea with honey and a production method thereof. The production method includes peeling cleaned pomelo and tangerine, respectively crushing and juicing pulp of the pomelo and the tangerine, shredding the pomelo peel and the tangerine peel, subjecting the shreds to steam bittering respectively, freezing the pomelo juice, the tangerine juice, the pomelo peel shreds and the tangerine peel shreds at -30 DEG C, keeping in cold storage at -18 DEG C, thawing at the room temperature, adding, by weight, 600g of honey, 180g of the pomelo juice, 125g of the tangerine juice, 30g of the pomelo peel shreds, 20g of the tangerine peel shreds and 30g of purified water per 1000g of finished product, mixing and heating to 60 DEG C, and adding 2.7g of malic acid and 2.3g of citric acid sequentially, repeating mixing, canning, performing bath sterilization at 115 DEG C-120 DEG C for 45 minutes, and cooling to obtain the canned fruit tea with honey. The fruit tea with honey is sweet and refreshing, and has the effects of moisturizing intestines and cleaning lung, lowering fire and removing freckles, smoothing skin for beauty, helping digestion, lowering blood viscosity and reducing blood clot.

The invention relates to a highest grade pathogenic fire reducing tea, which comprises the following raw materials by weight: 300-350 parts of a green tea juice, 100-120 parts of pomelo, 40-50 parts of apple, 20-30 parts of bitter gourd, 20-30 parts of wax gourd, 5-7 parts of creeping liriope, 5-7 parts of matricariarecutita, 3-5 parts of balloon flower, 5-6 parts of ginseng, 5-6 parts of trollius chinensis bunge, 5-6 parts of lemongrass, and the like. According to the highest grade pathogenic fire reducing tea, the decoctions of bitter gourd and wax gourd are added so as to provide a good pathogenic fire reducing effect and provide a fat removing effect; the pomelo fruit particles are added so as to provide characteristics of sweet, sour and delicious taste and rich nutrition; and extracts of creeping liriope, matricariarecutita, balloon flower, ginseng, trollius chinensis bunge and the like are added so as to improve effects of dampness removing, dryness-syndrome moisturizing, heat clearing and pathogenic fire reducing tea, such that the highest grade pathogenic fire reducing tea is especially for people easily suffering from excessive internal heat.

The present invention relates to a manufacturing method of a health beverage that can effectively prevent and treat asthma, namely, mix main raw materials such as shredded loofah and pears, shredded snowflakes Cordyceps sinensis, papaya and other auxiliary raw materials with brown sugar, and mix the mixture naturally After fermenting for a certain period of time, filter, and then mix mulberry fungus powder in the extract, which is effective for asthma, cough, phlegm and other diseases. The invention comprises: a mixing step, washing and shredding main raw materials such as loofah, pear, kumquat, radish, bellflower, etc., washing and shredding snowflake Cordyceps sinensis, ginger, papaya, pomegranate, ginkgo, onion, eggplant, orange Fruit, cactus, grapefruit and other auxiliary raw materials, brown sugar is mixed in a weight ratio of 60-70:20-30:10-35; fermentation step, at a temperature of 10-25 ° C, the mixture is naturally fermented for 3-6 months; extraction The step is to filter the fermented mixture and extract the extract; the step of mixing mulberry fungus is to mix 15-25 g of mulberry fungus powder with 1 kg of the extract.

The invention discloses shaddock peel and fragrant thoroughwort biscuits. The shaddock peel and fragrant thoroughwort biscuits are made from, by weight, 250-300 parts of whole wheat flour, 40-50 parts of soybeans, 15-25 parts of highland barley, 30-40 parts of shaddock peel, 10-15 parts of flowers of fragrant thoroughwort, 5-7 parts of fructus lycii, 2-3 parts of Chinese arborvitae twig, 3-4 parts of grape leaves, 1-2 parts of loofah sponge, 1-2 parts of stems of gordon euryale, 3-4 parts of jerusalem artichoke, 2-3 parts of cynanchum atratum, 6-8 parts of egg white powder, 2-3 parts of baking soda, 10-14 parts of Chinese date honey, 8-12 parts of nutrition powder and an appropriate amount of barley oil. Crab shells and chicken bones are made into the nutrition powder so that the shaddock peel and fragrant thoroughwort biscuits can enrich bones, add marrow, nourish the muscle and tendon and set a bone, and the nutritive value of the biscuits is higher; the soybeans and the highland barley can reduce cholesterol, regulate qi by alleviation of mental depression, protect the skin and hair, strengthen spirit and vitality, tonify the spleen, benefit qi, clear away heat and remove toxicity; the shaddock peel can regulate qi-flowing for eliminating stasis, eliminate phlegm and stop cough; the flowers of the fragrant thoroughwort have unique fragrance, so that the biscuits are more delicious; the biscuits have the nutrition and health care effects after being eaten for a long time.