即食豉香休闲带肉鱼骨的研制

Study on instant leisure fermented soy bean flavor fishbone with meat

主要通过采用定型、酥化、烘干、油炸、调味等工序研制出一款特色的豉香即食带肉鱼骨产品,对上述关键因素点的具体工艺进行试验,为罗非鱼下脚料的利用提供了新的思路。

The one product of distinc above mentioned key processes of shaping, tive instant fermented points was tested. It p crisping, drying, frying and seasoni soy bean rovided a flavor fishbone with new idea for taking meat ng were taken to develop The specific technology of advantage of Tilapia waste