The invention discloses a treatment method for fermenting smelly mandarin fish by
coupling gradient salt control and directional
inoculation, which comprises the following steps of: pretreating the smelly mandarin fish, putting the smelly mandarin fish into
ozone-containing water for
bacteria reduction treatment, then putting the smelly mandarin fish into a
salt solution for
pickling, finally inoculating
bacteria liquid into the pickled smelly mandarin fish for
fermentation treatment, cleaning, draining, packaging and quickly freezing after
fermentation is finished, and thus obtaining the smelly mandarin fish. According to the method, the
fermentation production process of the smelly mandarin fish is adjusted and standardized, the
microorganism content of the slaughtered smelly mandarin fish is reduced through pretreatment, then the
bacteria-reduced smelly mandarin fish is pickled with a low-concentration
sodium chloride aqueous solution, meanwhile, the screened strains (psychrobacter halophilus and
lactobacillus plantarum) are inoculated, and compared with traditional fermentation, the method is easy to operate, low in cost and high in yield. The product quality is stable, the defective rate is low, the labor cost is saved, the speed is high, the volatile basic
nitrogen of the obtained smelly mandarin fish is less than or equal to 30mg / 100g, and the
peroxide value (in terms of fat) is less than or equal to 2.5 g / 100g.