Method for removing fishy smell through interface fermentation

The invention discloses a method for removing fishy smell through interface fermentation, and belongs to the field of microbial fermentation. According to the method, fresh or refrigerated meat servesas a raw material, the temperature of the meat is kept consistent with the environment temperature after the meat is cut, and then pediococcus pentosaceus, leuconostoc mesenteroides and enterococcusfaecalis which are respectively activated are evenly sprayed to the surface of the meat in batches for carrying out fermentation for 3-5 h, 2-3 h and 2-3 h sequentially, wherein the spraying amount ofSIIA9049, SIIA9048 and SII9047 is controlled according to the total bacterial count of (0.5-0.7):(0.8-1.1):(0.2-0.4). By adopting the process, the preservation time of meat raw materials and productsthereof under the normal temperature condition can be effectively prolonged, at the same time, the fishy smell of the cut meat can be inhibited and reduced, a traditional mode of covering the meat fishy smell with spicy seasone