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研究報告

更新日期: 2015-02-09
點閱數: 1,321

大宗水產原料產品之技術研發

年度 2013
計劃名稱 大宗水產原料產品之技術研發
中文摘要 魚肉含有豐富的蛋白質、DHA、EPA等,是相當營養的食材,然而水產品的價格往往較高,使得國內餐盒業者,在成本考量下,較少提供魚肉做為餐點,餐盒業者所提供的魚肉餐點中,以鱈魚排是最常見的,但鱈魚排需仰賴進口,為推廣國內水產品,開發以產量豐盛且價格較低成本大宗水產原料開發多元化水產加工品。 計畫開發之產品分為七大類產品,分別為團膳盒餐用類產品-重組魚排、藥膳類產品-藥膳鱸魚湯及蔬菜鱸魚湯、輕食類產品-吳郭魚輕食蔬果湯、速食包類產品-高壓蒸煮秋刀魚及鹽烤秋刀魚、乾酪類產品-爆漿乾酪魚丸、乳酸菌發酵製品-發酵魚肉香腸以及膨發類產品-鯖魚膨發餅及鯖魚蘇打餅乾。開發盒餐產品-以鯖魚與秋刀魚或吳郭魚為原料,鯖魚處理後取下魚肉,經過絞碎、攪打及調味之步驟製成魚漿,另將秋刀魚整尾蒸熟後取下魚肉,並且拌入鯖魚魚漿中混合均勻,接著分成小糰依序裹上中筋麵粉、蛋液及麵包粉,利用模具成型製作成重組魚排-秋刀魚、鯖魚;另外,使用吳郭魚魚肉分別打成魚漿、切成魚塊,依照上述重組魚漿及魚肉之步驟製成重組魚排-吳郭魚;開發吳郭魚輕食蔬果湯,使用吳郭魚皮經低溫加熱萃取技術煮成萃取液,接著將新鮮台灣鯛切塊清蒸,蔬菜切成預定形狀並且川燙,最後以魚皮萃取液將魚肉與蔬菜重組製成吳郭魚輕食蔬果湯;開發藥膳/蔬菜鱸魚湯,將鱸魚片醃漬後蒸熟裝入袋中並且真空包裝,鱸魚湯以鱸魚頭及骨加上吳郭魚皮熬煮成魚湯,分別納入藥膳(四物/四神)及高麗菜汁,製作成藥膳鱸魚湯及蔬菜鱸魚湯,其中蔬菜鱸魚湯包含味噌、紅麴味噌、沙茶及韓式泡菜口味;開發發酵魚肉香腸,以台灣鯛之魚肉為原料,將魚肉一半絞碎一半切丁後混合,拌入調味料及乳酸菌攪拌均勻,經過一天低溫熟成後充填、分節、日曬及陰乾之步驟後製成發酵魚肉香腸;開發速食包產品,將秋刀魚處理剖背後,經高溫烘烤,並且冷卻急凍後真空包裝製成鹽烤秋刀魚,另外,整尾秋刀魚去鰓及腸肚後立即裝入袋中加入三杯醬汁並真空包裝,利用高壓蒸煮技術製成高壓蒸煮秋刀魚;開發乾酪產品,將虱目魚處理後取下魚肉,經絞碎、調味及攪打之步驟製成虱目魚漿,再將魚漿加入乾酪製成爆漿乾酪魚丸;另外,開發鯖魚膨發餅,將鯖魚取魚肉後蒸熟,拌入糯米粉、鹽及糖,經糊化、桿平成型、熱風乾燥等步驟製成餅胚,再經由200℃高溫烘烤成鯖魚膨發餅,另外,將蒸熟之鯖魚肉拌合麵粉及調味料,經過發酵、桿平成型、刺洞撒鹽及高溫烘烤之步驟製成鯖魚蘇打餅乾,將富含豐富營養之鯖魚納入餅乾中,提供消費者健康、美味之休閒食品。所開發之多元化產品,經由微生物、化學或物理分析,確定開發產品之儲存安定性,且透過感官品評瞭解產品之消費者接受度,以作為後續產品上市之依據,經由計算其原料成本,使業者瞭解生產之原料成本,供技轉廠商作為原料成本估算之參考,產品透過常用之冷凍保存,配合冷凍鏈,不僅廣泛的建立行銷通路亦可以長久保存。水產加工品的開發製造,可以改善產銷失衡時,魚價下跌的情形,亦可增加魚肉的利用價值,以及提供消費者更多元化的選擇,或是成為台灣的特色產品,吸引更多消費群購買,改善台灣漁業發展的瓶頸。
英文摘要 Fish is rich in protein, DHA, EPA, etc., it is quite nutritious ingredients. Because aquatic products have high prices, the boxed lunch industry is rarely providing fish meals in terms of cost considerations. Boxed lunch industry usually provides the cod as fish meals, but that need to rely on imports. In order to promote domestic aquatic products, using yield rich and lower prices of bulk materials to develop the diversified aquatic products. Plans to develop the products are divided into seven categories which were group meals- recombinant fish steak, medicated diet category- medicated diet perch soup and vegetable perch soup, deli total category- Tilapia deli total vegetables soup, fast food products - autoclaving saury and grilled saury, cheese products - explosive slurry cheese fish balls, fermented products with lactic acid - fermented fish sausage and leavening products - mackerel leavening crackers and mackerel crackers.Development boxed lunch products with mackerel and Pacific saury or tilapia as raw material, removing the fish meat of mackerel. After shredding, whipping and seasoned, fish paste is made from the steps. Remove the fish meat from saury which are steamed, and then mixing with mackerel surimi. The surimi is divided into small groups wrapped in flour, egg and bread crumbs sequentially, to make recombinant fish steak – saury and mackerel. Using tilapia fish meat were whipped into surimi and cut into fish blocks. Accordance with the above recombinant steps made of Recombinant fish steak – Tilapia. Tilapia fish skin cooked with low-temperature heating extraction technology. And tilapia diced steamed and vegetables cut into a predetermined shape boiled, and finally to recombinant tilapia deli total soup with fish skin extracts. Perch fillets pickled, steamed and vacuum packaging, and perch soup combined with medicated diet to develop the perch soup.Tilapia fish meat is mixed with seasonings and lactobacillus. After a day of low-temperature aging, the fish meat is filled, sub-section, exposure under the sun and dry in the shade to make the fermented fish sausage. The diversified products developed through microbiological, chemical or physical analysis to determine the storage stability of the products developed and understanding of the product by the consumer sensory acceptance, as a basis for subsequent product launch, through calculating the cost of its raw materials, so that industry to understand the production of the raw material costs for technology transfer as a raw material cost estimate vendor reference, cryopreservation products through commonly used with the cold chain, not only a wide range of marketing channels can also establish long-term preservation. Development and manufacture of processed aquatic products, can improve the production and marketing is an imbalance between fish prices fell circumstances, can also increase the value of fish meat utilization, as well as provide consumers with a wider choice, or to become Taiwan's specialty products to attract more consumer group purchasing, improving Taiwan's fishing industry development bottleneck.
計畫編號 102農科-3.1.4-漁-F1(2)
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