With soup that is made with cooked shark fin and served right away, there will be none of the problems arising from tough, stiff tasting while there is such as one finds if it is made with recombined dried, shark fin. The experiment involved using the shark fin steamed for 3 hours over boiling water to which ginger had been added. It was then dried at 70+-5 ํC for various lengths of time, the results revealed that the total figures for panelists' acceptance of the products were low and statistically insignificant (p>0.05). When their capacity for absorbency was examined, the shark fin dried for 3 hours yielded the highest figure of only 64.11%. Therefore, the shark fin's swelling properties were studied being subjected to the drying process to ease the recombination stage. The shark fin was, then, soaked in 1% NaOH or H3PO4 for various lengths of time. It was found that the shark fin soaked in 1% NaOH for 4 hours swelled up the most. The techniques of cooking studied revealed that boiling at 80 ํC for 40 mins or steaming for 30 mins, gained the highest level of acceptance. As for drying, the fin that had been steamed for 30 mins and dried for 3 hours revealed water absorbency 72.58% and found the highest level of acceptance. Concerning its seasoning agents, the dry solid ingredients were mixed in dur proportions by using the Mixture Design formulas, which varied the proportions of pregel corn starch (P), yeast autolysate (Y), and red onion powder (R) but fixed the proportions of other ingredients. The formula which gained the highest level of acceptance was the mixture of P, Y, and R in the following proportions: 79%, 10.5% and 10.5% respectively. The instant shark fin soup studied was a product enriched with protein from freeze dried breast chicken soaked in 3% STPP for 20 mins and exhibited an absobency of 81.83%. When the recombined instant shark fin soup was analyzed according to its nutritional content, its mixture of shark fin, chicken, seasoning agents and water in the following proportions: 5:5:95:100, was found to consist of 83.9% moisture, 8.83% protein, 1.22% fat, 0.06% fiber, and 4.31% of carbohydrate. A study of the recombination techniques revealed that if the meat and the seasoning agents were cooked separately and recombined, the product would gain greater acceptance than if all the ingredients were cooked at the same time. As for the product's storage period, if the shark fin, the striped chicken, the soup powder, the sesame oil and the Chinese liquor were packed accordingly in four separate laminated bags made of unclear white Nylon/ILLDPE, PET/PE/Al/copolymer resin, Nylon/PE/ionomer resin for four months at normal temperature, each portion of the product was found acceptable. In addition, the moisture content, peroxide, and number of microbes were in accordance with the standards set for instant products.
