Silver carp protein was hydrolyzed by the combination of endo-peptidase and exopeptidase to obtain high DH hydrolysates, then generation of sauce flavor from the hydrolysates through Maillard reaction was studied.

• 以内切酶和外切酶对鲢鱼蛋白进行了分步水解,得到较高水解度的水解蛋白,并以该水解物为原料,利用美拉德反应制取酱类香味料。