According to the fishery statistics annual report of the Fisheries Department from 2010 to 2016, the average annual output of sea perch is about 30,000 metric tons, the output value is about 3.4 billion NT dollars, the average annual output of milkfish is about 60,000 metric tons, and the output value is about 4.3 billion NT dollars.In recent years, due to over-production, the aquaculture industry has faced difficulties in production and sales imbalance. As for the milkfish, there are also doubts about the difficulty of handling fishbone. With the changes in modern life style and social and economic development, the daily routine and dietary habits of Chinese people are also affected. Life and diet have been completed from the cumbersome way of cooking, and gradually tend to pursue convenient, simple and nutritious instant food conditioning products. At present, the products of commercial processed aquatic products developed into brewed fish fillets and convenient conditioning bags are still rare.The project uses the milkfish as raw material to develop the "Nutritious Milkfish" retort pouch. The fish meat weight is about 150-160 g, and the soft processing of the milkfish can be achieved by softening the fish thorns. The effect is that the total heating of the product is 61 min, the fish meat can reach the safe bactericidal value of F17, and the test results of 45 days and 50 days of deterioration test show that the elasticity and hardness of the fish meat are not increased with the increase of storage days, indicating that the quality is stable.After the heat preservation test (37 ° C, 10 days), there was no bad phenomenon of the bag or the damage, and no Clostridium botulinum was detected. It is speculated that the product can be stored for at least one and a half years.In addition, through the Shio Koji processing method, the "instant sea perch fillets" were developed in a natural preservation process and a low-salt method. The water activity of the sea perch back meat was 0.3, and the total number of bacteria, Coliform and Escherichia coli (EC) All of them met the requirements. The results of the functional evaluation showed that the appearance was 6.5 points, the flavor was 6.1 points, the texture was 6.1 points, and the overall preference was 6.2 points, indicating that the product reviewers “kind of like”.