The invention relates to a method for preparing a
fresh fish essence through processed
freshwater fish leftover binary
fermentation. The method comprises the following steps: (1) crushing, namely crushing the processed
freshwater fish leftover to be 40-60 meshes; (2) endogenous enxymolysis, namely activating fish
cathepsin through ph and
temperature control and Ca<2+>, appropriately hydrolyzing fish
protein, and reducing the
system viscosity; (3) sterilizing and curing, namely adding
lentinus edodes stem
powder, heating at 121 DEG C for 30 minutes, steering and
softening fish bones, and stimulating
calcium and
bone collagen to dissolve out; (4) inoculated
fermentation, namely inoculating a high-temperature
yeast and
lactobacillus bulgaricus binary
fermentation agent to ferment; (5) homogenizing; (6) concentrating; and (7) after
ripening. The method has the advantages that a problem that the processed
freshwater fish leftover is difficult to utilize is solved; a product is stable in taste, natural in
flavor, rich in
nutrition and rich in various beneficial ingredients; and a production technology is unified, simple and easy to standardize.