本实验对以黄花鱼（大连市售冰鲜品）为主要原料制作营养丰富的高档调味汁&鱼露的酶法水解条件进行研究。
Yellow croaker as a main material is used to produce a rich nutrition fish sauce yellow croaker sauce and the condition of enzymatic hydrolysis is studied in this experiment .
冰鲜品