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研究計畫及成果
帶骨水產調理食品之研發
- 計畫編號：112農科-6.3.2-水-A3(2)
- 年度：2023
- 領域：漁業科技研發
- 主持人：陳威宇
- 研究人員：宋文杰、陳文君、鍾昀恩
本研究擬以酸化、加壓與蒸煮等方式探討對魚骨之影響，並以一般油炸與真空炸等 加工方式，進行石斑魚塊與帶骨白帶魚排之易食食品研發，以加工處理漁獲，避免 產季及外銷過度集中之問題，並提供外食族快速方便之選擇。
研究報告摘要(英)
This study intends to explore the impact on fish bones by the different treatment of acidification, pressure, steaming, and also with using deep frying, vacuum frying and other processing methods to develop easy-to-eat food such as grouper chunks and bone-in-white hairtail steaks. In this study, we try to avoid the problem of over-concentration of production seasons and export sales, and to provide fast and convenient choices for out-eater.