Some unique techniques such as endolysis, enzymolysis and deodorization were used in the manufacturing in order to obatin nutritional product with good seafood and enhanced taste.

• 以牡蛎鲜肉为原料,经组织自溶、中性酶水解、脱腥、调配处理等工艺制得。该产品保留了牡蛎的营养成分和特有的风味和鲜味。