Fecha de publicación: 20/09/2022 Fuente: WIPO Wine The invention belongs to the technical field of food processing, and particularly relates to smelly mandarin fish stuffing as well as a preparation process and application thereof, and the smelly mandarin fish stuffing comprises the following raw materials in parts by weight: 800-1200 parts of smelly mandarin fish meat; 1300 to 1700 parts of fresh pork; 10 to 15 parts of salt; 8-12 parts of fish sauce; 40-60 parts of oyster sauce; 250 to 350 parts of scallion and ginger water; 10 to 15 parts of granulated sugar; 40-60 parts of light soy sauce; 40-60 parts of yellow rice wine; 200 to 400 parts of cornstarch; the preparation method comprises the following steps: weighing the raw materials in parts by weight; the preparation method comprises the following steps: stirring fresh pork and other raw materials except the smelly mandarin fish meat to be strong to obtain a component A; the smelly mandarin fish meat is used as a component B; uniformly stirring the component A and the component B, wherein the component A and the component B are respectively subjected to non-steaming treatment or steaming treatment before being uniformly stirred. The smelly mandarin fish stuffing provided by the invention is scientific and reasonable in formula design, a proper amount of fresh pork and cornstarch are added in the stuffing preparation process, and the stuffing and smelly mandarin fish meat can form a good gel characteristic, so that a product using the stuffing as food stuffing has a unique taste.