Objective:　The　main　purpose　of　this　research　is　to　get　protein　hydrolysis　fluid　with　high　content　of　amino　acids　and　flavor,　and　provide　a　new　way　for　comprehensive　utilization　and　deep　processing　of　octopus　and　abalone　offal.　Methods:　To　prepare　octopus-abalone　offal　hydrolysate,　enzymatic　hydrolysis　was　performed　using　five　different　enzymes.　Single　factor　tests　and　response　surface　methodology　were　drawn　to　illustrate　the　influence　of　different　factors　on　degree　of　hydrolysis　(DH)　of　the　hydrolysates.　Then　double-enzyme　hydrolysis　was　further　applied　for　optimal　enzymatic　hydrolysis.　Results:　The　most　suitable　enzyme　for　octopus-abalone　offal　hydrolysis　was　Alcalase.　The　maximum　DH　was　19.94%　under　the　optimal　hydrolysis　condition　for　Alcalase　(ratio　of　substrate　to　solvent　1:6　(m/V),　ratio　of　enzyme　to　substrate　800　U/g,　time　5.5　h,　pH　8.0　and　temperature　51　).　Higher　DH　of　28.59%　was　obtained　by　Alcalase　hydrolysis　at　its　optimum,　following　0.5%　(m/m)　of　Flavourzyme　hydrolysis　for　3　h.　Conclusion:　Flavorful　hydrolysate　with　high　content　of　amino　acids　could　obtain　by　double-enzyme　hydrolysis,　which　provide　a　theoretical　basis　for　developing　octopus-abalone　offal　condiment.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.