关键词: 贻贝蒸煮液；加工工艺；复合调味酱, Mussel steaming liquid

Abstract: The cooking liquor and minced meat of Mytilus edulis were used as raw materials to produce the enzymatic hydrolysate as the base of complex condiment. The optimum off-flavor removing conditions were obtained and the optimal seasoning process was confirmed using sensory evaluation and identifying of different flavors with electronic nose. The results indicated that the complex condiment flowed appropriately and had delicious taste. The optimum complex condiment ingredients were as follows: papain of 0.5%, animal protease of 0.5%, temperature 55℃, pH 6.5, hydrolysis time 5h, deodorization sauce of 4.0%, and spices extrication 6.0%.