Abstract: The deep processing of black-boned chicken is very important for the more efficient utility of the protein and toincrease the free amino acid content, so that it can be absorbed easily by the human body. This article described the internationaladvanced enzyme product, the hydrolytic condition of flavor proteinase for hydrolyzing animal protein of black-boned chicken.The feature is the use of the modern bioengineer - enzymolysis technique based on the traditional processing technique ofextracting the effective component of the black-boned chicken, by using the in-depth hydrolyzing process so that we can get biggerproductivity and flavor. We developed the orthogonal discomposing experiment method to measure the hydrolytic rate, tocombine the protocol and to determine the best processing condition. The result is that 10min heating pre-processing90℃ of temperature can promote the enzymolysis. The best enzymolysis condition is pH value 7.0, temperature 45℃ and theconcentration ratio of enzyme to substrate 0.5 and time of 3h.

Key words: black-boned chicken, enzymolysis