2084results about How to "Strong aroma" patented technology

A brew-in-the-cup disposable beverage assembly includes a cup and a beverage pouch containing a premeasured charge of beverage material. The pouch is packaged within an airtight bag to preserve the freshness of the beverage material until use. The beverage pouch rests on supporting structure extending inwardly from the cup sidewall supported in an upper region of the cup. An aroma enhancing substance is included in the beverage material. For use, the airtight bag is removed from the beverage pouch which is then placed on the supporting structure and liquid is poured onto the pouch to brew the beverage and drain into the cup.

The invention relates to a mulberry leaf tea and its preparing process, wherein the tea is prepared from two compositions of mulberry leaf and tea leaf by a weight ratio of 25-90% and 10-75%. The tea is prepared through sectionalized water-removing and drying process.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention relates to Lactobacillus plantarum R23 which is characterized in that: the Lactobacillus plantarum is conserved in China General Microbiological Culture Collection (CGMCC) on August 1, 2011 with the conservation number of CGMCC No.5105. The Lactobacillus plantarum R23 not only can produce malolactic enzyme at high yield and has good biological deacidification capability, but also has the following stronger beneficial characteristics of (1) stronger resistance, (2) stronger oxidation resistance and (3) stronger adhesion capability. The Lactobacillus plantarum can utilize malic acid in priority in the fruit wine containing malic acid, and then carries out lactic acid fermentation of the malic acid to achieve biological deacidification. The Lactobacillus plantarum can be used in fruit juice beverage processing to produce fermented sterile fruit juice beverages, and can also be used in fruit juice beverage processing to produce fermented lactobacillus live bacterial beverages.

The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.

The invention discloses a method for refining and concentrating citrus essential oil, which belongs to the technical field of natural plant essential oil refining and includes 1 preparation of crude essential oil; 2 degassification of the crude essential oil; 3 molecular distillation of the crude essential oil; 4 quality inspection of concentrated essential oil and other steps. The molecular distillation technology is used for refining and concentrating the citrus essential oil, heat-sensitive components in the essential oil can be protected effectively, no additive is added, and solvent is free of residue. The method achieves efficient separation of terpene compounds and terpene oxides in the citrus essential oil, enables relative content of residual oxides after distillation to be increased to 5-20 times of that of original oxides, and remarkably improves aroma value of the essential oil. Product aroma is strong and fresh, and characteristic aroma is remarkable. The method can be popularized and applied in citrus production places and related enterprises.

The invention relates to a production process of a germinated brown rice tea rich in gamma-aminobutyric acid and a product prepared by the production process, belonging to the technical field of food processing. The production process is characterized by comprising the steps of: taking brown rice sprouting in a compelling manner as a material, baking, roasting, sterilizing and packaging to prepare an entire germinated brown rice tea, or crushing the prepared entire germinated brown rice tea to obtain the germinated brown rice tea. The germinated brown rice tea is simple in production process, high in industrial degree, high in added value of products, good in dissolving quality of the prepared germinated brown rice tea and clear in functional factor, and is an ideal health-care food. The content of the gamma-aminobutyric acid in the product is 15-40mg / 100g.

The invention relates to an ageing sweet-white wine and a brewing process of the ageing sweet-white wine, belonging to the technical field of brewing of wines. The physicochemical indexes of the ageing sweet-white wine disclosed by the invention are as follows: the content of reducing sugar is 80-90 g / L; the total acidity is 7.0-8.5 g / L; the alcoholic strength is 10.0-12.0%vol; the content of free sulphur dioxide is 30-45 mg / L; the total content of sulphur dioxide is less than or equal to 250 mg / L; the content of volatile acid is less than or equal to 1.0 g / L. The brewing process of the ageing sweet-white wine disclosed by the invention comprises the following steps of: (1) finely selecting grapes and removing stems; (2) crushing; (3) technically dividing; (4) centrifuging and clarifying at low temperature; (5) fining at low temperature, and filtering; (6) ageing by using an oak barrel; (7) blending and mixing; (8) fining for the second time, and filtering; (9) coldly processing stability; (10) sterilizing and filtering; (11) filling finished goods; (12) storing in a bottle. The ageing sweet-white wine disclosed by the invention is full-bodied in fragrance, graceful, lasting and plump in mouth feel; the brewing process of the ageing sweet-white wine disclosed by the invention is simple, scientific and convenient to operate; the production cost can be effectively reduced; the scale production of high-end sweet-white wines is realized.

The invention relates to a foaming fruit wine processing technology, particularly to a fresh sulfur-free raspberry and grape foaming wine and a production technology thereof. The raspberry and grape foaming wine is prepared from raspberry and grape according to certain proportion ratio through high-temperature extraction and low-temperature fermentation. A brewing method for the raspberry and grape foaming wine is simple to operate, and all processes of low-temperature fermentation, tank sealing pressure boosting, yeast separation and fragrance formation are finished in one fermentation tank; enough pressure is achieved by carbon dioxide generated by self fermentation, and no secondary fermentation is needed; in the whole brewing process, no sulfur dioxide or other preservative is needed, and the wine is beneficial to human health. The wine is bright red, ruby red, purple red, brownish red and the like, has special fruity flavor and wine flavor, is strong and harmonious in fragrance, pure and refreshing in taste, full in wine body, lasting in aftertaste and strong in typicality, and belongs to the fresh foaming wine.

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and / or barley, 20 to 40 parts of green bean and / or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and / or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and / or pearl barley; 10 to 20 parts of buckwheat, millet, and / or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

The invention discloses a purple sweet potato wine and a preparation method thereof. The purple potato wine with a high anthocyanin content is prepared by preparing purple sweet potatoes into cooked powder, mixing the cooked powder with sesame powder or nut powder, subjecting the powder mixture to enzymolysis by enzymes, liquefying, saccharifying, adding fresh juice, and fermenting with monascus and screened yeast with a plurality of kinds of tolerance. The purple sweet potato wine is a fermented wine prepared by fermentation with a fruit wine process, and maintains original nutrition components of the purple sweet potatoes. The wine is noble in color and luster, mellow, excellent in quality, and rich in the bioactivator anthocyanin and selenium, and is an ideal healthcare drinking.

The invention relates to a female whitening skin-nourishing composition, which contains the following components of: by weight, 10-160 parts of saussurea involucrata culture, 100-700 parts of collagen, 20-120 parts of an acerola cherry extract product, 2-40 parts of sodium hyaluronate, and 0-20 parts of a natural sweetener. The composition provided by the invention has substantial efficacy in aspects of antiradiation and antioxidation, can has whitening and skin-nourishing effects for female, and is suitable for female of all ages.

The invention discloses a high-temperature-resistance pork paste essence. The pork paste essence comprises the following components in parts by weight: 90-98 parts of thermal reaction pork paste and 2-10 parts of pork flavoring base, wherein, the thermal reaction pork paste is prepared from the following raw materials according to a certain mass ratio: a pork thermal reactant, edible salt, white granulated sugar, sodium glutamate, disodium 5'-ribonucleotide, disodium succinate, corn starch, hydroxypropyl distarch phosphate, beta-cyclodextrine and glycerin monostearate; and the pork thermal reactant is prepared from the following raw materials according to a certain mass ratio: a pork zymolyte, a yeast extract, glucose, xylose, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamon powder and water. After high-temperature treatment, the pork paste essence disclosed by the invention still has the characteristics of rich and durable flavor and strong high temperature resistance. Meanwhile, the invention further discloses a preparation method of the high-temperature-resistance pork paste essence.

The invention relates to a large fried melon seed and a processing method thereof. The processing method comprises the following steps: firstly sorting the following raw materials in parts by weight: 97-103 parts of large melon seed, 2.0-2.5 parts of edible salt, 0.3-0.4 part of sodium cyclamate, 0.9-1.0 part of fennel, 1.3-1.4 parts of liquorice, 0.7-0.8 part of plant oil and 0.10-0.13 part of liquorice extract; and then soaking, demoulding, cooking, baking, frying, cooling, selecting, packaging, and warehousing. The tea seed prepared by processing method provided by the invention has the advantages that the liquorice fragrance is strong, the aftertaste of five spices is long, the taste is smooth and soft, the seed can be broken into two sections once being cracked between the teeth, the seed kernel is full, the appearance is bright, and the seed is full of nutriments, thus the seed is a natural nutritious leisure food.

The invention provides a process for fermenting bean dregs, which comprises the following steps of: firstly, putting fresh wet bean dregs in a steaming box by layers, and cooking at the normal pressure; and secondly, inoculating a mixed yeast seed consisting of aspergillus oryzae, rhizopusoligosporus and aspergillus niger for primary fermentation; according to the weight ratio of a material to saline water being between 1:1.2-1.8, adding 10 to 12 degrees Be saline solution, performing heat preservation and fermentation at a temperature of between 42 and 45 DEG C, and stopping the fermentation when amino acid nitrogen in the material reaches 0.35 to 0.45 percent. The process has the advantages of reasonable process, easy operation, short process period, little loss of nutrient components in the bean dregs, high content of soluble dietary fiber in the bean dregs, realization of industrialized production, controllable process, and stable quality, and can not only improve benefits of tofu product processing companies, but also eliminate the waste of the bean dregs in the production process and protect the environment; moreover, the process also provides a feasible method for the deep development and utilization of the bean dregs.

The invention discloses a method for preparing an alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables. The method comprises the steps of helianthus tuberosus pretreatment, fruit and vegetable pretreatment, mixing and blending, fermentation, blending with a functional sweetener, and the like. According to the method, the novel compound enzyme of fruits and vegetables, which is low in sugar, alcohol-free, and rich in prebiotics, dietary fiber and other beneficial components, has both a fruit flavor and a lactic fermented flavor and integrates nutrition and health, can be obtained in short time.

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention relates to a preparation method of a scallop seasoning essence, which comprises the following steps of: crushing cleaned scallop aprons, and carrying out blanching denaturation; carrying out enzymolysis, enzyme destruction, concentration, drying and pulverization to obtain scallop apron hydrolysate; adding auxiliary materials comprising HVP(Hydrolyzed Vegetable Protein) powder, yeast extract, L-sulfo-aminolactic acid, xylose, glycine, aminopropionic acid, L-phenylalanine, DL-methionine, salts, purified water, vitamins, glucose, thiamine chloride VB1, I+G, maize starch, onion powder and ginger powder to the scallop apron hydrolysate, carrying out Maillard heat reaction for 40-60 min at 100-125 DEG C; and carrying out cooling, vacuum drying, pulverization, granulation and packaging to obtain the scallop seasoning essence as a finished product. The scallop seasoning essence has delicious and pure taste, pure and thick mouth feel and strong sweet smell, is endowed with the peculiar seafood flavor of scallop and has the characteristics of natural raw materials and various nutrient substances comprising amino acid, peptides and the like. The preparation method has the advantages of reasonable process, convenience for operation, strong operability and easiness of realizing industrial production.

The invention provides a continuous phase-changed extraction method for orange peel oil. The method comprises the following steps of: placing dry crushed orange peel raw materials into an extraction kettle; compressing an extraction agent into a liquid under the condition that the pressure and the temperature are always lower than the critical pressure and the critical temperature of the extraction agent; enabling the extraction agent to flow through the extraction kettle at the flow speed of 100-150L / h under the conditions that the extraction temperature ranges from 35 DEG C to 55 DEG C, and the extraction pressure ranges from 0.5Mpa to 2Mpa, and continuously extracting for 50-120min; after the orange peel oil is extracted, enabling the extraction agent to flow into a liberation kettle for liberating at the temperature of 65-75 DEG C and the pressure of 0.1-0.4Mpa; heating and carrying out pressure-reduced phase change on the extraction agent to enable the extraction agent to become a gas, then, immediately condensing the gas to enable the gas to become a liquid, and enabling the liquid to flow through the extraction kettle for extracting the materials again; and circulating many times in such a way. The continuous phase-changed extraction method has the advantages of high supercritical extraction efficiency, no solvent residues in products and high aroma component retention rate; in addition, the extraction pressure and the liberation pressure are lower than the supercritical pressure and temperature; and meanwhile, the continuous phase-changed extraction method has the characteristics of large extraction volume, high mass handling capacity and low production cost of a conventional solvent.

It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and / or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.

The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing Maillard reaction; (f) performing homogenizing treatment; and (g) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

The invention discloses a process for processing a roast chicken. The process comprises the steps of selecting materials, slaughtering, unhairing, eviscerating, injecting, salting, pinning the chicken, shaping, frying the chicken, boiling the chicken and the like. The roast chicken prepared by the process has the characteristics of neatness, no hair, complete body, attractive shape, shiny and glossy surface, soft and tender flesh, delicious taste, strong fragrance, and rotten, deboned, fatty but not greasy flesh. Chewing the bones of the chicken, lingering fragrance exists. The roast chicken is uniform in salinity, is palatable, can be cold or hot food and is suitable for both the elderly and the young.

The invention discloses a mosquito-repellent incense bag and a preparing method thereof. 12-13 parts of clove, 16-20 parts of folium artemisiae argyi, 12-13 parts of radix angelicae, 8-10 parts of perilla leaves, 12-13 parts of mint, 12-13 parts of rhizoma acori graminei, 12-13 parts of Agastache rugosus, 12-13 parts of honeysuckle and 12-13 parts of jasmine flower are weighed. The raw materials are ground into fine powder of at least 20 meshes and are placed into a gauze or non-woven fabric bag. The mosquito-repellent incense bag is made of pure traditional Chinese medicine and has the advantages that raw material sources are abundant, the preparing technology is simple, price is low, meanwhile, mosquito-repellent effect is good and durable, nontoxicity and safety are achieved, a pregnant woman, an infant and an old man can use the mosquito-repellent incense bag, and the mosquito-repellent incense bag is economical and practical.

The invention discloses a method for preparing mineral organic fertilizer by using surplus sludge in municipal sewage plants. The method mainly comprises the following three steps: firstly reducing sludge in a sludge thickening tank, dehydrating the reduced sludge by adopting a catalytic ozonation method, carrying out subcritical water reaction on the dehydrated sludge, and discharging solids subjected to harmless treatment; finally mixing modified attapulgite clay with the sludge subjected to harmless treatment, chicken manure and microorganism beneficial microbial agents, and fermenting the mixture to obtain the mineral ecological organic fertilizer. The method is green and environment-friendly and realizes the harmless and resourceful treatment of the sludge; the obtained mineral organic fertilizer is capable of obviously improving the structure of soil, enabling the volume-weight of soil to be reduced, the holes of soil to be increased and the ventilation and water permeability of the soil to become good and adjusting the uniform growth of crops and has a good controlled release effect, thus the quality of the crops is improved.

The invention discloses a preparation method of strongly-fragrant and total-nutrition soybean milk powder and application and belongs to the technical field of processing of soybean products. The preparation method comprises the following steps of: primarily crushing selected and impurity-removed soybeans, then carrying out microwave baking treatment, carrying out soybean soaking treatment after peeling baked soybeans, then obtaining pulp-slag mixture after grinding into pulp and boiling the pulp, carrying out composite enzymolysis treatment on soybean dregs after filtering, carrying out enzyme deactivation treatment on the soybean-dreg components treated by enzymolysis, then redissolving the treated soybean dreg components into soybean milk, adjusting a pH value, adding an additive to mix, and carrying out ultra-high-temperature instantaneous heat treatment, concentrated sterilization, spraying, drying and fluidized-bed powder sieving treatment in sequence after homogenizing treatment, thereby obtaining the strongly-fragrant and total-nutrition soybean milk powder. The preparation method disclosed by the invention has the characteristics of simple equipment and easy operation, and is applicable to preparation of the soybean milk with strong fragrance and balanced nutrition.

The invention discloses a method for producing strong flavor type dark rum by using pure sugar cane juice. The method comprises the following steps of: preparing sugar cane juice and then clarifying; boiling and concentrating the sugar cane juice at a high temperature; adding a nitrogen source nutrient and trehalose, adjusting acidity and fermenting; distilling fermented sugar cane wine; storing the sugar cane distilled wine with an oak barrel; and finally, performing blending, stable treatment and electric field ripening of the dark rum. The method has a simple process; the strong flavor type dark rum with sugar cane faint scent, rich oak scent, wine scent and mellow and full mouthfeel of the ripe dark rum is prepared by taking the sugar cane planted in China as a raw material through combination of the conventional and modern concentration and distillation technologies and advanced physical electric field ripening technology; and a new idea is provided for good development of the sugar cane industry and deep processing of the sugar cane.

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.