Method for preparing fish sauce by fermenting siniperca chuatsi viscera through lactobacillus sake subspecies

The invention discloses a method for preparing fish sauce by fermenting mandarin fish viscera by using lactobacillus sake subspecies. The method comprises the following steps: preparing a leavening agent A, preparing a leavening agent B, preparing a leavening agent C, preparing a leavening agent D and preparing the fish sauce. According to the invention, the zymophyte lactobacillus sake subspecies directionally screened from mandarin fish is compounded with other strains to ferment the viscera of mandarin fish, and Maillard reaction is adopted to innovate the flavor of the fish sauce. The content of total soluble nitrogen and the content of amino acid nitrogen are increased to 18.6 g/L and 10.7 g/L respectively, the first-grade fish sauce standard is met, the special Maillard flavor of fish sauce fermentation is achieved, the fishy smell is obviously reduced, the total content of umami amino acid is obviously increased by 91.16%, the content of histamine and the content of total biogenic amine are obviously r