| 摘要 |
PURPOSE: Deep-fried sweet rice puffs and a manufacturing method thereof are provided to have an increased shelf life and distribution period without using cooking oil components which go bad easily. CONSTITUTION: A manufacturing method of deep-fried sweet rice puffs includes the following steps: steaming washed rice to a hard-boiled rice state after soaking the rice for 6 ~ 12 hours and removing moisture; drying the steamed rice to a moisture content of 20 ~ 25% with hot air at 30~40°C for 7 ~ 20 hours; aging the dried rice for 3 ~ 4 days; drying the aged rice in a frying container; aging fruits or vegetables; puffing the dried fruits or vegetables in a microwave oven; sealing the bulked fruits or the vegetables; agitating the rice with starch syrup; and cutting the deep-fried sweet rice puffs into a proper size. |
