The researchers developed a new method to break down hard clam meat using a combination of enzymes. They found that using a mix of neutral protease and trypsin first, followed by Flavourzyme, resulted in the highest level of protein breakdown and amino acid content. By testing different enzyme ratios and optimizing the conditions for Flavourzyme, they determined the best combination for maximum hydrolysis. This two-step enzymolysis process led to a degree of hydrolysis of 55.97%, a hydrolysis yield of 87.14%, and a high flavor score of 230.98.