Process of producing milkfish kikiam enriched with milkfish bone powder

Abstract

The utility model relates to a process for producing milkfish kikiam (five-spice roll) enriched with milkfish bone powder utilizing milkfish bone scrap as a source of milkfish bone powder. The process comprises washing and cleaning milkfish bone scrap, pressure cooking the cleaned milkfish bone scrap for 1.5 hours, oven drying, and pulverizing the dried milkfish bone scrap to obtain milkfish bone powder. The milkfish bone powder is mixed with 950 grams ground milkfish meat, 500 grams ordinary flour, 500 grams five-spice powder, 200 grams chopped garlic, 200 grams chopped onion, 200 grams brown sugar, 200 grams baking powder, 200 grams seasoning, 100 grams salt, 50 grams ground black pepper, 100 mL cooking oil, 200 mL mineral water, and 50 mL soy sauce, after which the mixture is shaped into milkfish kikiam (five-spice roll) and fried over low-to-medium heat. The process provides a method for producing milkfish kikiam (five-spice roll) enriched with milkfish bone powder.