| 摘要 |
The glutinous rice dumplings are prepd. by (a) washing glutinous rice, soaking, dehydrating and pulverizing, (b) mixing 50-90 wt.% of the obtd. glutinous rice powder with 0.3-40 wt.% of wheat powder or gluten, and 1-10 wt.% of edible oil, (c) kneading the obtd. mixt. and gelatinizing by steaming, and (d) cooling the steamed dough into 0-10 deg.C, forming and freezing to obtain the final product. The texture of frozen glutinous rice dumplings does not turn soft while cooking. |
