According to the statistical annual report of Fisheries Agency, Council of Agriculture, Taiwanese sea bream is a large-scale aquaculture catch. In recent years, overproduction has caused farmers to face an imbalance in production and sales. Taking into account the modern people’s desire for speed and simplicity in their eating habits, this project uses tilapia to develop seafood infusion to increase the added value of aquatic products. The results show that the raw materials and VBN value comply with the frozen fish and shellfish standards announced by Ministry of Health and Welfare. After accelerated storage test, the results show that the water activity is between 0.15 and 0.32, and the product meets the conditions of normal temperature circulation. The total plate count is < 25 CFU/g, coliform< 3.0 MPN/ml, and E. coli is negative, mold was not detected, indicating that the product is safe to eat. It is also found that as the storage time increases, the L and a values become lower and lower, but there is no significant difference in the b value. The product has no oil oxidation, which is inferred to be related to the storage temperature. Based on the test results, it is estimated that the product should be stored for at least 1 year. In the sensory evaluation, there is no significant difference with the increase in storage days. The product has good solubility and natural ingredients, which meets the health demands of modern people, and the price is cheaper and competitive than the commercially available products.
At present, it is rare for seafood to make soup cubes on the market. The development of this product can provide diversified choices of fish products for consumers, and help consumers to absorb rich nutrients. In the future, it can be used in catches with unbalanced production and sales or low-priced fish to solve the problem of unsalable production of large catches.