CAJ | 학술논문

火腿萝卜丝酥饼制作工艺的最佳配比方案为：干油酥的最佳重量比为（面：油）2：1、水油面的最佳重量比为（面：水：油）4：2：l、水油面与干油酥最佳重量比为5：5、皮馅最佳重量比为6：4；最佳成熟工艺为100℃下锅，中火加热至130℃时改成小火加热，逐渐升温至162℃，炸制时间为4min。
화퇴라복사소병제작공예적최가배비방안위：간유소적최가중량비위（면：유）2：1、수유면적최가중량비위（면：수：유）4：2：l、수유면여간유소최가중량비위5：5、피함최가중량비위6：4；최가성숙공예위100℃하과，중화가열지130℃시개성소화가열，축점승온지162℃，작제시간위4min。
In terms of weight, the best proportions of making ham -radish pastries are： 50% of dry pastries made of flour powder and fat with the ratio of 2 ： 1 ; 50% of flour mixture made of flour powder, water and fat with the ratio of 4：2：1. The ratio between crust and fillings is 6：4. The cooking processes are as follows： start frying with the oil tempreture of 100℃, fry with medium heat to 130℃, shift to gentle heat to 162℃ and continue frying for 4rain.