DUMPLING CONTAINING GLOBEFISH AND PRODUCTION THEREOF

PURPOSE: A process of preparing the titled steamed bun is provided by stuffing a conventional dough skin with globefish fresh and other additives as a filling. Whereby, the dumpling has characteristic taste and flavor. CONSTITUTION: The flesh of globefish is removed in bones. 60 to 65% by weight of...

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Bibliographic Details
Main Author PARK, SUNG BOK
Format Patent
LanguageEnglish
Korean
Published 18.10.2002
Edition7
Subjects
APPARATUS FOR MAKING BEVERAGES
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
COFFEE MILLS
CONFECTIONERY
DOMESTIC ARTICLES OR APPLIANCES
FOODS OR FOODSTUFFS
FURNITURE
HUMAN NECESSITIES
ICE-CREAM
KITCHEN EQUIPMENT
PREPARATION THEREOF
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS
SPICE MILLS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
SUCTION CLEANERS IN GENERAL
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE: A process of preparing the titled steamed bun is provided by stuffing a conventional dough skin with globefish fresh and other additives as a filling. Whereby, the dumpling has characteristic taste and flavor. CONSTITUTION: The flesh of globefish is removed in bones. 60 to 65% by weight of the cut globefish is mixed with 3.0% by weight of garlic, 3.0% by weight of green onion, 10% by weight of dropwort, 10% by weight of leek, 1.0% by weight of salt, 7.0% by weight of egg, 1.0% by weight of black pepper, 1.0% by weight of sesame oil and 1.0% by weight of seasoning and heated to produce a stuffing material. A dough skin is prepared by mixing 65% by weight of wheat flour, 1% by weight of gluten, 1% by weight of salt, 1% by weight of emulsifier and 32% by weight of purified water.
Bibliography:Application Number: KR20010017774