||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.