Method for accelerating fish curing and flavor ripeness

The invention discloses a method for accelerating fish curing and flavor ripeness and belongs to the technical field of application of combination of physical and biological processing technologies in food processing. The raw material of the method adopts fresh fish or frozen fish, the raw material of fish is made into cured fish by the steps of pre-processing, curing, biological ripeness, drying, physical ripeness, vacuum packaging and storage, the fish curing is accelerated by adopting the combination of adding trehalose and vacuum curing, the ripeness is accelerated by adopting the combination of flavor enzyme and microwave irradiation, and the physical and biological processing technologies are combined to be applied to the food processing. After the curing, flavor combination in the cured fish product after accelerated ripeness is doubled, and simultaneously, carbonyl compound and aroma compound esters which play important roles in cured fish flavor are generated, thus improving the sensory evaluation of the cured fish product obviously, such as sausage flavor, chewy property, taste and the like.