Abstract: The seafresh seasoner has been made by the bienzyme method used to hydrolyze mussel meat. The results show : ( 1) Mussel meat protein can be hydrolyzed with the addititious enzyme( e. g. B. Subctls neutral proteinase & stomach protease etc. ) , without the quick autolysis technology of aquat ic products. ( 2 ) The bienzyme optimum hydrolyzed condit ions have been ensured with the orthogonalty trials, the optimum conditions of B. Subctls neutral proteinase invo lves pH7. 5, temperature 45 .. , 0. 2% enzyme consistency, 0. 1% calciumion consistency, hydrolyzed time 2. 5h; another involves pH4. 0, temperature 55 .. , 0. 2% enzyme consistency, hydrolyzed time 2. 0h. ( 3) DH of mussel meat protein reaches 82% by the newly..established method according to above conditions. ( 4) Through the processes of hydrolyzat ion, concentration, allicatation, a high quality seafresh seasoner with nutrient, delicate flavour and sanitarian function were prepared.