Abstract: In this experiment,enzymatic hydrolysis of animal protein was studied.The main task was to find out the optimal degree of hydrolysis(DH) of hydrolyzed animal protein(HAP) according to the flavor of Maillard reaction products(MRPs) which was used as a standard of estimation with DH as characteristic parameter for HAP,the substrate of Mail lard reaction.And the optimal technological parameters are:papain,temperature 55 ℃,pH 6.0,and 4 hours,E/S 5000 U/g for chicken pone paste.The paper reported the contents of essential nutrients,amino acid and free fatty acid though studies on mashed chicken-bone.By automatic amino acid analyzer and gas chromatograph-mass spectrometer amino acid and fatty acid were detected.As a result,there are affluent calcium,phosphorus,iron,zincum,and some proteins and low-content fats in mashed chicken-bone.It contains seventeen free amino acids and human essential isoleucine,leucine,methionine,phenylalanine,threonine,valine etc.eight amino acid of high content and reasonable proportion,and also it contains five free fatty acids with human essential linolenic acid and linolic acid.

Key words: hydrolyzed animal protein, degree of hydrolysis, Maillard reaction, free amino-acid, free fatty acid