Abstract: The combined enzymic hydrolysis of papain and alcalase or black-bone chicken and claring method of liquid hydrolysates were studied in the present paper. The clear liquid hydrolysates could be produced by grinding, precooking, combined hydrolysis of alcalase and flavorzyme or papain, being inactivated at 85℃ for 15 min, and then filtered with diatomite. The degree of hydrolysis and nitrogen recorvery of the hydrolysis were 46.72%,*81.43% and 1.99%,77.15%, respectively.

Key words: Black-bone chicken Protein Step enzymic hydrolysis Cleari?