The present invention relates to the field of food processing technology and, more particularly, to a processing method for marinate mandarin fish. In the processing method, mandarin fish are fermented by using spontaneous fermentation through the control of the temperature and the salt amount, or using inoculated fermentation through the control of the temperature, the salt amount, and the inoculation amount. Both of the spontaneous and inoculated fermentations may shorten the fermentation time and, moreover, ensure the quality of mandarin fish products. In addition, the processing method uses high/low variable-temperature sterilization to not only retain the special flavor and texture of marinate mandarin fish but also effectively kill bacteria in packaged products. Using the processing method provided by the present invention, products may be preserved at the temperature of 12 °C for 5 months without chemical preservatives. Therefore, the processing method for marinate mandarin fish provided by the present invention may facilitate standardized production of marinate mandarin fish, industrialization, and later-period selling, and have great market promotion value.本發明屬於食品加工技術領域，具體涉及一種臭鱖魚的製作方法，該製作方法中鱖魚的發酵方法為自然發酵或接種發酵，自然發酵方法通過控制溫度和加鹽量，接種發酵方法通過控制溫度、加鹽量和接種量，均能縮短發酵時間，同時也能保證鱖魚產品的品質，採用高低熱變溫滅菌手段，既能保留臭鱖魚的特徵風味及口感，又能有效殺滅包裝產品的細菌，本發明提供的製作方法在不添加化學防腐劑時能使產品在12℃下保存5個月。總之，本發明提供的臭鱖魚製作方法，便於將臭鱖魚進行標準化生產，利於產業化，利於後期銷售，具有顯著的市場推廣價值。
