On Aug 19, a milestone was achieved for Huangshan's famous Huizhou stinky mandarin fish. The United States Patent and Trademark Office granted an invention patent for a new deep processing technique, transforming the dish from a centuries-old local specialty into a culinary innovation with global potential.
The patent titled "Production method for high-quality room-temperature cooked stinky mandarin fish" (Patent No. US12389927B1, PCT/CN2024/133082) is China's first internationally granted PCT invention patent for the deep processing of this traditional dish.
The development was a collaborative effort involving Huangshan University, Huangshan Fishing Vessels and Fishing Port Supervision and Management Station (Huangshan Aquatic Products Station), and Huangshan Huimu Industrial, with Doctor Wu Yongxiang from Huangshan University serving as the lead inventor.
The team developed a sterilization technique that uses a plant-based bacteriostatic solution along with gentle heat, reducing the fishy smell while maintaining freshness.
The Huizhou stinky mandarin fish is cooked with a new deep processing method. [Photo/Huangshan Huimu Industrial]
This technology allows products to be kept at room temperature for up to nine months, reducing the reliance on expensive cold-chain logistics. It also helps minimize moisture loss, boosts antioxidant benefits, and improves overall food safety and quality.
Industry experts highlight that this patent not only advances China's aquatic food processing skills but also opens the door for Huizhou stinky mandarin fish to access standardized and global markets.