The dried tangerine peel used in this product is dry peel, and it also has old and new peel. This kind of peel has golden color and does not look like black tangerine peel affects the color of the product. The lemon can be salted. The processing techniques are as follows: 1. Raw material treatment: use a fresh yellow tangerine peel to debitter, soak it in water to soften it, heat and cook it for 10 minutes, and then beat it to make it free from bitterness. Slurry for use. 2. Salt seed lemon treatment: desalting, soaking with plenty of water, this desalination need to be thorough, should not leave salt, otherwise the jam will have a bad taste, after the desalination of lemon should be beaten, labeled Slurry. 3. Mixing and Concentration: Mix Chenye pulp and lemon pulp by 1:1, and concentrate them separately to about 25% solids before mixing. 4. Concentration: The orange peel pulp is heated and concentrated first to make it evaporate part of the water, then white sugar is added proportionately. The amount of white sugar is mixed according to the concentration of the first two raw materials, and then added to the raw materials in a 1:1 amount, heated and concentrated, and then concentrated. The weight of the added raw material is 0.5-0.7%; and finally, 0.05% potassium sorbate is added, and the mixture is stirred uniformly, and the heating is concentrated to about 45% of the solid content, and the heating is stopped. 5. Bottling: While hot, load a 200 g roundabout bottle and tighten the cap. 6. Sterilization: Sterilize in boiling water at 100 degrees Celsius for 10 to 15 minutes. Cooling: Step-by-step cooling to 40 degrees Celsius. Finished product: The finished product is light brown in color and has the aroma of orange peel and lemon. It is sweet and sour. It is used for bread, bread and steamed bread.