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Manufacturing Technology of Instant Bass Slices

Nien Tzu Yeh(Assistant Research)

Fisheries Research Institute,

Council of Agriculture, Executive Yuan, R.O.C.(Taiwan)

Tel886- 2-24622101 ext.2613

     According to the statistics of fishery annual reports of the Fishery Department of Council of Agriculture from 2010 to 2017, the annual output of bass is about 30,000 MT, with an output value of about NT$ 3.4 billion. Bass has a high nutritional value. However, in recent years, due to excess production, the aquaculture industry is facing the dilemma of unbalanced production and sales. In addition, most of the bass products currently on the market are sold fresh or frozen, with the lack of convenient, simple and nutritious products for distribution at normal temperature.  

    The daily routine and eating habits of the Chinese people are affected by the change of modern life style as well as social and economic development. Their daily diet has shifted from extensive meal preparations to pursuing convenient, simple and well-presented packaged fast foods. The "manufacturing technology for instant bass slices" can meet modern people's demand for "fast" diet. The features of this technology are:

1.     Under this technology, the fish meat is not treated under high temperature and high pressure, thus preserving good nutritional ingredients. The product can be kept at room temperature for at least one year.  

2.     The process has the characteristics of simple operation, no artificial additives and no preservatives, and can maintain the clean label product with the natural fresh taste of the fish.  

3.     The product can be eaten after soaking in hot water and rehydrated. It has good taste, is easy to chew and convenient to eat.  

4.     The processing procedure is simple and convenient, and the manufacturing cost of the product is low. The technology has extensive industrial applicability and can be applied to any fish species.


Figure 1: Instant Seabass Slices

Figure 2: Instant Bass Soup