本研究以仿製傳統原住民石頭火鍋概念，以東部海岸特有之麥飯石，加上東部專屬深層海洋水，結合東部中低海拔山區原生之刺蔥，烘焙出山與海結合之無添加化學成分之輕食麵包「刺蔥奶油酥條」。使用刺蔥的原因，是希望提高在地食材在烘焙上的創新。此外，刺蔥屬於深根樹種，其根部能深入土壤鞏固土地，大面積種植刺蔥可以取代傳統檳榔園。這是因為檳榔樹是淺根，每逢颱風侵襲必造成土石流災害，而廣泛的使用刺蔥，可以鼓勵小農種植，以達到對在地環境與食材的永續發展(Sustainable Development）。原住民傳統烹煮技術應用則是在在產品的實際開發上，例如本研究以法國麵包技術，結合東部海岸原住民石頭火鍋概念，並且加以延伸改良，製作出代表台東特色之刺蔥奶油酥條，吸引在地居民選購，以及成為觀光客當作伴手禮選項。本研究之「刺蔥奶油酥條」開發過程，麵糰攪拌透過三種傳統烘焙手法進行官能品評資料分析,經研究顯示品評人員對於湯種法接受度高於其他傳統烘焙製作法,在九分制的專家品評中評分達到最高分,李克特量表(LiKert scale）顯示品評人員對於湯種法接受度高於傳統烘焙法,本研究屬於製作技術創新的一部分，其產品已經開發成功，並且與台東在地的烘焙坊有實際的產學合作意向書，將開發的產品放於商品架上販售，本研究之產品開發對於提供地方健康的食品，具有正面的效益。

In applying the stone hot pot cooking concept of Taiwanese indigenous people, which includes the use of maifanite stone from eastern Taiwan, the author has integrated deep-sea water from eastern Taiwan with an Asian variety of prickly ash (Zanthoxylum ailanthoides, a tree indigenous to the low- and middle-elevations of mountains in eastern Taiwan) in producing a snack free of artificial ingredients: “Prickly Ash Butter Bread Sticks.” Prickly ash was selected as part of the effort to boost the use of local ingredients in innovative baking. In addition, these trees have deep-reaching roots, which help keep soil in place. If demand for them rises, farmers may cultivate them on a large scale in place of areca palms (the trees that produce what are commonly called “betel nuts”), whose shallow roots do not hold soil well and thus frequently cause landslides during heavy rain. This would be a major step in sustainable development in the aspects of both the environment and the use of local ingredients. In the baking aspect, the author integrated traditional stone hot pot concepts used by local indigenous people with baguette baking techniques, along with some improvements, in creating this snack that is a unique representation of the region and has become popular with locals and tourists alike. The dough was mixed via three traditional methods, and the finished products were tasted and analyzed by a group of evaluators. The evaluators preferred the bread produced through an innovative utane method (a method originating from Japan), which received a full score (nine points), as seen on the Likert scale scores. Letters of intent for collaboration between the school where the product was developed and local bakeries have already been signed to bring the product to commercial shelves, thus bringing a healthy food with local traits to the market.