Process of producing milkfish dumpling enriched with milkfish bone powder

Abstract

The utility model relates to a process for producing milkfish dumpling enriched with milkfish bone powder that utilizes milkfish bone as a fortifying ingredient in order to reduce milkfish processing waste. The process includes washing and cleaning milkfish scrap, pressure cooking for 1.5 hours, oven drying, and pulverizing into powder. The formulation consists of 950 grams ground milkfish meat, 50 grams milkfish bone powder, 200 grams chopped cabbage, 200 grams chopped onion leaves, 50 grams ground ginger, 50 grams white pepper, 100 ml seasoning, 100 ml soy sauce, and 100 ml sesame oil. The measured ingredients are mixed, formed into dumplings, and steamed for 1 hour. The product is a value-added food item that incorporates calcium-rich bone powder into a commonly consumed dish. The process produces a milkfish dumpling enriched with milkfish bone powder by incorporation of prepared milkfish bone powder into the dumpling formulation.