On August 19, the United States Patent and Trademark Office authorized the invention patent titled "Production method for high-quality room-temperature cooked stinky mandarin fish" (Patent No. US12389927B1, PCT/CN2024/133082). This marks China’s first internationally authorized PCT invention patent in the field of deep processing of Huizhou stinky mandarin fish. The patent was jointly drafted by three institutions: Huangshan University, Huangshan Fishery Administration, Fishing Vessels and Fishing Port Supervision and Management Station (Huangshan Aquatic Products Station), and Huangshan Huimu Industrial Co., Ltd. Dr. Wu Yongxiang from Huangshan University is the lead inventor of this patent.

Wu Yongxiang established the Huangshan University Stinky Mandarin Fish Research and Innovation Team in 2017. The team invented a sterilization technique that combines a plant-based bacteriostatic compound solution with mild heat treatment, and pioneered novel formulations and processes for eliminating the fishy odor and locking in freshness during the processing of stinky mandarin fish. The successful grant of this invention patent represents a significant breakthrough in the core technologies for Huizhou stinky mandarin fish within the high-end green food sector. It also provides solid technical support for accelerating the standardization, branding, and internationalization of Huizhou stinky mandarin fish.