| 摘要 |
The present utility model discloses a method of producing Sardinella lemuru-mango ice cream comprising the steps of; washing the fresh fish and ripe mango thoroughly in potable water, cleaning the fish, steaming the fish, separating the steamed fish flesh from bone, slicing the ripe mango into smaller pieces, measuring the fish flesh, mango flesh and other ingredients, blending the measured fish flesh and mango with thick coconut milk, mixing all the ingredients in a container until even consistency is achieved, placing the ice cream mixture in the aluminium tin container and freezing the ice cream mixture for 12-24 hours. The present Sardinella lemuru-mango ice cream is more nutritive than the common ice cream because of the added fish which is rich in protein, vitamins and essential minerals. |
