Preparation method of spicy sturgeon sauce

The present invention discloses a preparation method of a spicy sturgeon sauce, and relates to the technical field of aquatic product processing. The method comprises the following concrete steps: subjecting sturgeons (Acipenser schrenckii) to slaughtering, cleaning, fish cutting, blanching, dicing, pickling, air drying, cooking (baking at 150-190 DEG C for 10-25 minutes, frying at 150-190 DEG C for 5-15 minutes, or stir-frying with slow fire for 5-10 minutes, blending, filling, and heat-preservation inspection. The process is reasonable in design and convenient to operate, and the spicy sturgeon sauce prepared by the process has high nutritional value and excellent sensory evaluation result. The research and development of the product can well solve the defects in the prior market of single variety of products like the product (mainly beef paste) and low choosability for consumers, and can promote the healthy development of the sturgeon industry in China. 本发明公开了种香辣鲟鱼酱的制作方法，涉及水产品加工技术领域。具体步骤如下：将鲟鱼(史氏鲟鱼，Acipens