ZHOU Wanjun, WU Yanyan, LI Laihao, XU Zezhi, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, CEN Jianwei. Study on the processing technology of instant fried fish skinJ. South China Fisheries Science, 2006, 2(1): 62-65.
Citation: ZHOU Wanjun, WU Yanyan, LI Laihao, XU Zezhi, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, CEN Jianwei. Study on the processing technology of instant fried fish skinJ. South China Fisheries Science, 2006, 2(1): 62-65.
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Study on the processing technology of instant fried fish skin

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  • The technology of instant fried fish skin was studied, using the castoff of tilapia fillets, in order to improve the economical efficient and promote the development of aquaculture. Through the tests of seasoning formula, fried temperature and sensory evaluation, the optimal technological condition was determined.
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