运用营养学及传统医学理论,采用酶解等技术,提取鳗鱼头之精华,辅于补气益血中药组方,两者相得益彰制成鳗鲡营养液。本研究旨在一方面合理利用鳗鱼头潜在的营养保健功能,做到物尽其用,提高鳗鲡下脚料的经济效益。另一方面,克服传统上人们对鳗鲡的烹调食用方法简单,影响其营养健? The use of nutrition and traditional medicine theory, the use of enzymatic hydrolysis and other technologies to extract the essence of the head of squid, supplemented by qi and blood and traditional Chinese medicine prescriptions, the two complement each other made of wolfberry nutrient solution. The purpose of this study is to rationally use the potential nutritional and health functions of the squid head to make the best use of it and to improve the economic efficiency of smashing the smashed squid. On the other hand, overcoming the traditional way of cooking and eating wolfberry is simple and affects its nutritional health.