Abstract:The alkaline protease and flavor protease were used to hydrolyze the cooking liquid of Charybdis feriatus by two-step enzymatic hydrolysis technology，and the amino acid composition and taste composition of the cooking liquid and the enzymolysis products obtained were analyzed.The amino acid composition in the cooking liquid and hydrolysis liquid of Charybdis feriatus Linnaeus was analyzed.The results showed that the ratio of essential amino acids to total amino acids in the cooking liquid and hydrolysis liquid were 44.07%and 52.2%，which were both higher than the evaluation criteria of World Health Organization and Food and Agriculture Organization of the United Nations.The first restrictive amino acid in the cooking liquid was isoleucine，and that in the hydrolysis liquid was methionine+cysteine.According to essential amino acids index（EAAI）evaluation standard，the hydrolysis liquid was a high-quality protein source，whereas the cooking liquid was a good protein source.The content of flavor amino acids was 44.3%in the hydrolysis liquid，higher than that in the cooking liquid.The glutamic acid and aspartic acid with fresh flavor accounted for 10.8%of the total amino acids in the hydrolysis liquid.The glutamic acid with the highest taste activity value（TAV）was 3.95 and 7.68 in the cooking liquid and enzymatic hydrolysis liquid.Meanwhile，the equivalent umami concentration（EUC）value in the hydrolysis liquid reached 8.78 g MSG/100 mL under the synergistic action of glutamic acid and nucleotide，which was two times more than that in the cooking liquid.According to the qualitative and quantitative analysis of volatile components，there were 16 volatile components in the cooking liquid，mainly pyrazines produced after Maillard reaction，and there were 30 volatile components in the hydrolysis liquid，mainly the alcohols and aldehydes.In summary，the cooking liquid of C.feriatus Linnaeus releases more fresh substances after enzymatic hydrolysis，which is an ideal base for the development of condiments.