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新式加工技術運用–蕉魚片

2020/09/22 @臺灣

示意圖

新式加工技術運用–蕉魚片

新式加工技術運用–蕉魚片
Application of new processing technology-banana fish snack

國立高雄科技大學水產食品科學系
National Kaohsiung University of Science and Technology, Department of Seafood Science

  本研究以青香蕉原料製成冷凍香蕉漿塊,並將之應用於休閒加工食品鱈魚香絲(蕉魚片)開發,透過香蕉本身富含之良好澱粉來源,取代產品開發中所需的澱粉含量,再經由烘烤及調味(原味、黑胡椒、椒麻)製作成水產休閒食品,期盼藉由冷凍香蕉漿塊的製作,達到產銷調節目標,並提升水產品附加價值,開發商品多元化市場。

  This study uses green bananas as materials to make frozen banana pulp block and applies which in the development of processed snacks such as cod shreds(banana fish snack). With the good source of starch contained in bananas, the bananas can replace the starch content required in product development, and then be roasted and seasoned(original, black pepper, and chili)to make aquatic snacks. We expect this project can help regulate the production and marketing, add value to aquatic products, and develop product-diversified markets.

新式加工技術運用–蕉魚片-1
圖一、蕉魚片(原味、椒麻、黑胡椒)。
Figure 1. Banana fish snack(original, chili, and black pepper).

新式加工技術運用–蕉魚片-2
圖二、參與109年度農糧署研究計畫成果展。
Figure 2. Participated in 2020 result exhibition of AFA-sponsored projects.

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