| 摘要 |
Anchovy, shrimp and shellfish were extracted by an extractor, respectively. 20 Wt.% of a general fish, 20 wt.% of anchovy extracts, 20 wt.% of shrimp extracts and 20 wt.% of shellfish extracts were mixed and stirred, followed by forming and frying to give the fish paste. |
