| 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. |
