| 摘要 |
PURPOSE: A process for preparing oil-and-honey pastry using glutinous rice by mixing conventional raw material with tocopherol is provided, which makes it possible to store the product for a long period of time and preserve a peculiar flavor of oil-and-honey pastry by preventing acidification. CONSTITUTION: This oil-and-honey pastry is prepared by the following process: dipping glutinous rice in water at 35 to 45deg.C for 1 day and grinding; mixing the grinded raw material with 0.3% by weight of water and alcohol, 0.5% by weight of soybean, 0.5% by weight of Lycii fructus and 0.5% by weight of cinnamon bark; steaming, injecting, cutting and drying at 40 to 70deg.C for 2 hr or more; mixing cooking oil with 0.7% by weight of table salt and 0.02% by weight of tocopherol and frying at 100 to 130deg.C in the first stage; frying at 150 to 170deg.C in the second stage; pouring a taffy liquid and drying at 40 to 80deg.C for 20min to 1hr.
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