Process of making Sweet Sour Tilapia (Oreochromis niloticus) Fillet

Application Type
Utility Model


Application Number

Application Date
February 8, 2018

Expiration Date
February 8, 2025

Publication Number

Publication Date
March 21, 2018

Cagayan State University

Lenimfa P. Molina
Eunice S. Daluddung


Process of making Sweet Sour Tilapia (Oreochromis niloticus) Fillet

The sweet - sour tilapia fillet is a convenient stable value - added food product characterized as having a light cream color with the preferred slight fishy odor and a palatable taste. The product was liked very much by the consumers. This product is an additional variant to existing protein- packed food to be served in every Filipino household. The preparation of the sweet - sour tilapia fillet starts with thoroughly washing and cleaning the tilapia. Remove the fins and split the tilapia, remove the internal organs. Debone the splitted tilapia to produce fillets, then weigh 1 kilogram of the fillet and set aside. In a separate container, make a 20% brine solution by mixing 200 grams salt in 1,000 ml water. Mix well until all the salt is dissolved. Using a cheesecloth, filter the brine solution to remove dirt and unnecessary debris. Add other ingredients to make the marinating solution like 350 grams white vinegar, 400 grams water, 100 grams white sugar 23.4 grams garlic powder 20.1 grams ground black pepper 2.0 grams ground bay leaf. Simmer the solution for 15 minutes then cool. Filter the cooled solution with the use of a cheese cloth. Refrigerate the solution for 5 minutes to cool. Soak the fillet in the cool marinating solution for 15 minutes. Refrigerate to keep the solution cool while marinating. Remove the fillets from the solution, strain to drain, vacuum pack and store in a freezer.