This Chong Zuo Department As mono- Seed Fish Rou Salty Shi Lao structures, espespecially Needles Right Now You Ma Lao do not have mouthfeel Changeization and coarse and do not have a Fine Cause No Layer structure Deng Que Dot Gai Liang structures, it is at least processed into Layer outside swollen Swelling shortcakes Pine Inner Stuffing Inner Stuffing by nine Layer taros Yan of Nuo meter With mill Hun He Tone taste Hous and is enclosed with The Over Tone Wei Saltyization With Fineization and curing Fish meat Layer Qie Inner Stuffing Ji Fish meat Layer is wrapped with the viscous liquid state Layer of slightly sweetization and curing, and Agencies is at tool Layer mouthfeel Changeization With Saltyization Fine Cause Fish Rou Salty Shi Lao structure of Ye Tai Clip Layer and more Sample.本創作係為一種魚肉鹹食荖結構,尤指針對現有蔴荖不具口感變化及粗糙且不具細緻無層次結構等缺點改良之結構,其至少由糯米與九層芋研磨混合調味後加工成膨脹酥鬆之內餡,內餡外層包裹有經過調味鹹化與細化及熟化之魚肉層,且內餡及魚肉層外包裹有微甜化及熟化之黏稠液態層,而構成具液態夾層及多樣層次口感變化與鹹化細緻之魚肉鹹食荖結構。
