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Kneading composition for panfried food containing seafoods/shallot and manufacturing process of panfried food containing seafoods/shallot using the same
Kneading composition for panfried food containing seafoods/shallot and manufacturing process of panfried food containing seafoods/shallot using the same
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机译：包含海产品/青葱的油炸食品的捏合组合物以及使用其的包含海产品/青葱的油炸食品的制造方法
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摘要
PURPOSE: A dough composition for seafood pan cake(Hae mul pa jeon) and a manufacturing method of the seafood pan cake using the same are provided to prevent degradation of liver functions, and to relieve hangovers efficiently. CONSTITUTION: A manufacturing method of a dough composition for a seafood pan cake(Hae mul pa jeon) includes the following steps of: mixing 110~115g of eggs, 5~10g of Acanthopanax senticosus powder, 3~7g of shrimp powder per water 225~230ml; manufacturing the dough composition by adding piperis nigri Fructus 0.5~2g, oenanthe javanica 25~35g, daucus carota 20~30g, onion 60~65g, cuttlefish 140~150g, clam meat 100~110g, garlic 10~15g etc; and making the seafood pan cake on a heated pan.
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机译：用途：提供用于海鲜煎饼的面团组合物（Hae mul pa jeon）和使用其的海鲜煎饼的制造方法，以防止肝功能退化，并有效缓解宿醉。组成：一种海鲜煎饼的面团组合物的制造方法，包括以下步骤：混合110〜115g鸡蛋，5〜10g刺五加粉，3〜7g虾粉每水225 〜230毫升;通过添加黑胡椒0.5〜2g，欧芹25〜35g，胡萝卜粉20〜30g，洋葱60〜65g，墨鱼140〜150g，蛤肉100〜110g，大蒜10〜15g等来制造面团组合物;并在加热锅上制作海鲜锅蛋糕。
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