High-quality food enzymes are the core of food bioprocessing and the‘chip’ of food manufacturing industry. However， the applied basic research of food enzymes in China is weak. More than 70% of the enzyme preparation market is monopolized by international companies. High-quality food enzymes have been restricted by others for a long time， which is difficult to support the development needs of the food industry. This review focused on the biological basis for efficient screening and secretion expression of novel food enzymes， the catalytic mechanism of high-quality and high-value food enzymes， the structural basis for improving the catalytic performance of food enzymes， the inherent law and mechanism of food enzymes to create upscale ingredients and other key scientific issues. The catalytic mechanism of high-quality food enzymes and their application in the creation of upscale ingredients was summarized. This review aimed to provide theoretical and practical guidance for the enzymatic production of upscale food ingredients.