该成果针对我国利用大宗低值蛋白资源生产呈味基料及高档调味品中存在的关键技术和基础科学问题，解决了影响低值蛋白资源高值化利用的多项共性关键技术难题，获得了一整套富含呈味肽的呈味基料及高档调味品的制备共性关键技术。大幅度提高了我国呈味基料及其相关食品行业的产品质量和技术水平，提升了相关行业产品的核心竞争能力，对我国农副产物的附加值提升和发展循环经济具有典型的示范意义。
       技术成果在佛山海天、广东汇香源、烟台华海等多家高新技术企业推广应用，共开发3个系列呈味基料20多个品种，开发新型高档调味品30多个品种。相关成果获国家科技进步二等奖
 
       The key techniques and basic scientific problems in the production of flavor base materials and high-class flavouring condiment from low value protein resources. In view of the above problems, many key techniques for value-added utilization of low value protein resources were solve. The integrated generic, key technique for production of flavouring condiment and flavor base materials rich in flavor peptide was obtained. Through this technological achievement, product quality and technical level of flavor base materials and related products are improved in China. The core competitiveness of flavor base materials and related products is also enhanced. This technological achievement has some certain guide significance to value-added utilization of farm and sideline products and development of circular economy in China.
      This technological achievement was applied to many high - tech enterprises (e.g. Foshan Haitian Flavoring & Food Co.Ltd., Guangdong Huixiangyuan Bioengineering Co., Ltd., Yantai Huahai biology products Co., Ltd.). Three series of flavor base material, more than 20 varieties of related products and 30 varieties of high-class flavouring condiment were developed. This technological achievement won the Second Class Prizes of The State Scientific and Technological Progress Award.