Process for producing tilapia floss

Abstract

This utility model presents a process for producing tilapia floss, a versatile food product with potential applications in both home cooking and food service. The primary technical challenge addressed is the preservation of tilapia’s flavor and texture while transforming it into a dry, shelf-stable product. The process begins with cleaning and deboning fresh tilapia, followed by cooking the fish in a seasoned broth to infuse flavor. The cooked fish is then shredded into fine strands and stirfried until it turns into floss. Aromatics, including garlic and onion, and seasonings including soy sauce, fish sauce, salt, sugar and ground black pepper are incorporated to enhance the taste. This method not only optimizes the use of tilapia as a sustainable food source but also offers a practical solution for creating a product suitable for a variety of culinary applications.