Composition of steamed dumpling enriched whith milkfish (bangus) bone powder

Abstract

The utility model relates to composition of steamed dumpling enriched with milkfish (Chanos chanos) bone powder Steamed dumpling enriched with milkfish (Chanos chanos) bone powder is a value-added product made by washing milkfish scrap; cleaning the washed milkfish scrap; pressure cooking the cleaned milkfish scrap for 1 ½ hours; oven drying the cooked milkfish scrap; pulverizing the dried milkfish scrap; measuring the 950 grams (37.25%) ground pork, 50 grams (1.96%) milkfish bone powder, 200 grams (7.84%) chopped onion, 200 grams (7.84%) chopped carrots, 200 grams (7.84%) chopped celery, 200 (7.84%) grams chopped garlic, 100 grams (3.93%) oyster sauce, 200 grams (7.84%) sugar, 100 grams (3.93%) salt, 50 grams (1.96%) ground black pepper, 200 grams (7.84%) egg and 100 ml (3.93%) sesame oil; mixing the measured ground pork with all the ingredients; making of the measured steamed dumpling; and steaming of steamed dumpling for 1 hour in low medium fire.