Method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes

The invention discloses a method for rapidly fermenting marinated mandarin fishes on basis of flavor enzymes. The method for rapidly fermenting the marinated mandarin fishes on basis of the flavor enzymes comprises the following steps: S1, removing viscera from mandarin fishes; S2, weighing drinking water of which the weight is equal to the weight of the mandarin fishes treated in the S1, adding seasonings, and adding flavor enzymes for fishes at dosage of 75-200 U/g so as to obtain a fermentation solution; and S3, immersing the mandarin fishes treated in the S1 in the fermentation solution obtained in the S2, and carrying out fermentation at 10-15 DEG C for 6-7 days so as to obtain the marinated mandarin fishes. By adopting the means of adding flavor enzymes, the method is capable of shortening fermentation period of marinated mandarin fishes to 6-7 days; moreover, production of essential amino acids and several important fatty acids in the marinated mandarin fish products are promoted, so that, product flav