Study of the techniques for processing characteristic tilapia can

Fresh medium size tilapia meat was adopted as raw materials, the technics of marinating, seasoning, vacuum packaging and sterilization processing for characteristic flavor of tilapia soft can was studied. The optimum conditions of processes were fixed as follows:the salt concentration was 8%, processing time was 15min in the marinating. Before the moisture content was 52. 02%, the heated-air drying was executed at 125℃, 2h, the sterilization was 125℃, 15min. Meats in the soft can were of suitable hardness, bone crisp and characteristic flavor. Meanwhile, it was convenient for eating, could distribution and sales at room temperature, and the shelf life was 90 days. This simple method for producing tilapia soft can could offer a new pathway for utilization of tilapia.