The paper studied on preparation of protein hydrolysate from anchovy of low-value fish, through its rich source of enzymes and to add the inside of exogenous enzymes on the hydrolysis of anchovy protein in-depth and studied the change of biochemical characteristics in the hydrolysis of anchovy protein process, prepared with the ACE inhibitory activity of anchovy hydrolyzate. Based on the Maillard reaction, improve the flavor of anchovy hydrolysate, laid the foundation for its further processing. Details of ...