A method for preparing sheep placenta freeze-dried powder by biological enzymolysis

Abstract

The present application belongs to the technical field of preparation of sheep placenta freeze-dried powder, and provides a method for preparing sheep placenta freeze-dried powder by biological enzymolysis, comprising: sheep placenta pretreatment, enzymolysis and cooking, enzyme inactivation, filtration, concentration, plating, quick freezing, reduced pressure drying, etc., wherein the enzyme added to the enzymolysis and cooking tank is: one or more of alkaline protease, papain, lipase, neutral protease, and chymotrypsin; the enzymolysis temperature is 37°C to 62°C, the amount of the enzyme is 0.5% of the mass of sheep placenta minced meat, and the enzymolysis pH is 6 to 8.5; the acidic pH regulator is a vitamin C aqueous solution, and the alkaline pH regulator is a sodium bicarbonate aqueous solution. The present application uses vitamin C to adjust the pH value of the enzymolysis reaction, which is safer and non-toxic compared to using inorganic compounds such as acetic acid as pH regulators.

Description

Technical Field

[0001] The present application relates to the technical field of preparation of sheep placenta freeze-dried powder, and more specifically, to a method for preparing sheep placenta freeze-dried powder by biological enzymolysis. Background Art

[0002] Sheep placenta freeze-dried powder is rich in a variety of amino acids, minerals, vitamins and other nutrients and active substances, which have many benefits to the human body, such as enhancing immune function, regulating endocrine disorders, enhancing physical strength and endurance, promoting hematopoietic function, etc. In addition, it also has the effect of beauty and anti-aging, and moderate consumption can improve the body's disease resistance.

[0003] Sheep placenta freeze-dried powder is made from sheep placenta. After washing, crushing, enzymolysis, freezing, drying and other steps, the final freeze-dried powder with low water content is obtained.

[0004] The core step in the preparation of sheep placenta freeze-dried powder is the enzymatic hydrolysis process. However, in the existing enzymatic hydrolysis process, acidic inorganic compounds are usually used as acidic pH regulators, which will have a certain impact on the product quality of sheep placenta.

[0005] In addition, the existing enzymatic hydrolysis method usually puts multiple enzymes into an enzymatic hydrolysis cooking kettle for cooking at one time, which not only makes the enzymatic hydrolysis process time-consuming, but also leads to a low decomposition rate of sheep placenta minced meat, resulting in a waste of raw materials. Summary of the invention

[0006] The purpose of the present invention is to solve the problem that in the prior art enzymatic hydrolysis process, acidic inorganic compounds are usually used as acidic pH regulators, which may have a certain impact on the product quality of sheep placenta.

[0007] In order to achieve the above object, the present invention provides a method for preparing sheep placenta freeze-dried powder by biological enzymolysis, which specifically comprises:

[0008] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0009] Enzymatic hydrolysis and cooking: put the pretreated sheep fetus minced meat into an enzymatic hydrolysis and cooking tank, and add enzymes for enzymatic hydrolysis;

[0010] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0011] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0012] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0013] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0014] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0015] Reduced pressure drying: The sheep placenta is dried at low temperature through reduced pressure drying.

[0016] Wherein, the enzyme added to the enzymatic hydrolysis and cooking tank is one or more of alkaline protease, papain, lipase, neutral protease, and chymotrypsin;

[0017] The enzymolysis temperature is 37°C to 62°C, the enzyme dosage is 0.5% of the mass of the sheep fetus minced meat, and the enzymolysis pH is 6 to 8.5;

[0018] The acidic pH regulator is a vitamin C aqueous solution, and the alkaline pH regulator is a sodium bicarbonate aqueous solution.

[0019] As an improvement of the above enzymatic hydrolysis and cooking process, the enzymatic hydrolysis and cooking process specifically includes:

[0020] S201, adding lipase to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate to start the enzymatic reaction, until the pH value in the enzymatic cooking drops to 7.3;

[0021] S202, adding alkaline protease to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate to start the enzymatic reaction until the pH value in the enzymatic cooking drops to 7.3;

[0022] S203, adding chymotrypsin to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 7.6 with sodium lactate to start the enzymatic reaction until the pH value in the enzymatic cooking drops to 7.2;

[0023] S204, adding neutral protease to the enzymatic cooking, setting the temperature to 45°C ± 2°C, using sodium citrate to maintain the pH at 6.8 to 7.2 to start the enzymatic reaction until the pH value in the enzymatic cooking reaches 7.2;

[0024] S205, adding papain to the enzymatic cooking, setting the temperature to 60°C ± 2°C, adjusting the pH to 6.2 with vitamin C solution to start the enzymatic reaction until the pH value in the enzymatic cooking reaches 7.2;

[0025] Preferably, the mass ratio of the minced sheep fetus meat to the lipase is 1000:1; the mass ratio of the minced sheep fetus meat to the alkaline protease is 1000:1; the mass ratio of the minced sheep fetus meat to the chymotrypsin is 1000:1; the mass ratio of the minced sheep fetus meat to the papain is 1000:1.

[0026] Furthermore, the reaction time of step S201 is not less than 4 minutes; the reaction time of step S203 is not less than 6 minutes; the reaction time of step S204 is not less than 6 minutes; and the reaction time of step S205 is not less than 6 minutes.

[0027] Furthermore, in the enzymatic hydrolysis and cooking step, before the step S201, the minced lamb fetus is cooked at a temperature of 39° C.±2° C. for 4 minutes.

[0028] The beneficial effects of this application are:

[0029] The present application utilizes vitamin C to adjust the pH value of enzymolysis reaction, which is safer and non-toxic than using inorganic compounds such as acetic acid as pH regulators. Using vitamin C as a pH regulator in enzymolysis reaction can reduce the potential harm to the reaction system. Vitamin C is weakly acidic after being dissolved in water, and the pH value of proteolysis reaction can be gently adjusted. This gentle adjustment method helps to maintain the stability and activity of the enzyme. Since vitamin C does not react with amino acids, small molecule proteins, etc., vitamin C as a pH regulator will not affect the enzymolysis product, and on the other hand, vitamin C can also be added to the product, without the need to additionally compound vitamin C on the freeze-dried powder product.

[0030] The present application performs enzymolysis reaction on different enzymes in steps, thereby improving the efficiency of the enzymolysis reaction. DETAILED DESCRIPTION

[0031] The embodiments of the technical solution of the present application will be described in detail below. The following embodiments are only used to more clearly illustrate the technical solution of the present application, and are therefore only used as examples, and cannot be used to limit the scope of protection of the present application. In addition, the technical features involved in each embodiment of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0032] Embodiment 1 A method for preparing sheep placenta freeze-dried powder by biological enzymolysis, specifically comprising:

[0033] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0034] Enzymatic cooking: put the pretreated 50kg minced sheep fetus into an enzymatic cooking tank containing 50kg water, adjust the cooking temperature to 42°C±2°C, add enzymes for enzymatic hydrolysis, wherein the added enzymes are 0.05kg alkaline protease, 0.05kg papain, 0.05kg lipase, 0.05kg neutral protease, and 0.05kg chymotrypsin; adjust the pH of the cooking liquid to 8 with sodium bicarbonate, react for 30 minutes until the pH drops to 7.3, adjust the pH to 6 with vitamin C, react for 35 minutes until the pH reaches 7.3, and then stop the reaction;

[0035] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0036] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0037] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0038] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0039] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0040] Reduced pressure drying: The sheep placenta was dried at low temperature by reduced pressure drying to obtain 9.15 kg of freeze-dried powder.

[0041] Example 2

[0042] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0043] Enzymatic hydrolysis and cooking: put the pretreated 50kg minced sheep fetus into an enzymatic hydrolysis and cooking tank containing 50kg water, adjust the cooking temperature to 38℃±2℃, and add enzyme for enzymatic hydrolysis, specifically:

[0044] S201, adding 0.05 kg of lipase to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 4 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0045] S202, adding 0.05 kg of alkaline protease to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0046] S203, adding 0.05 kg of chymotrypsin to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 7.6 with sodium lactate, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking drops to 7.2;

[0047] S204, adding 0.05 kg of neutral protease to the enzymatic cooking, setting the temperature to 45°C ± 2°C, using sodium citrate to maintain the pH at 6.8-7.2 and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0048] S205, adding 0.05 kg of papain to the enzymatic cooking, setting the temperature to 60°C ± 2°C, adjusting the pH to 6.2 with vitamin C solution, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0049] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0050] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0051] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0052] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0053] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0054] Reduced pressure drying: The sheep placenta was dried at low temperature by reduced pressure drying to obtain 11.32 kg of sheep placenta freeze-dried powder.

[0055] Example 3

[0056] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0057] Enzymatic hydrolysis and cooking: put the pretreated 50kg minced sheep fetus into an enzymatic hydrolysis and cooking tank containing 50kg water, adjust the cooking temperature to 38℃±2℃, and add enzyme for enzymatic hydrolysis, specifically:

[0058] Steam the minced lamb at 38℃±2℃ for 4 minutes;

[0059] S201, adding 0.05 kg of lipase to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 4 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0060] S202, adding 0.05 kg of alkaline protease to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0061] S203, adding 0.05 kg of chymotrypsin to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 7.6 with sodium lactate, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking drops to 7.2;

[0062] S204, adding 0.05 kg of neutral protease to the enzymatic cooking, setting the temperature to 45°C ± 2°C, using sodium citrate to maintain the pH at 6.8-7.2 and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0063] S205, adding 0.05 kg of papain to the enzymatic cooking, setting the temperature to 60°C ± 2°C, adjusting the pH to 6.2 with vitamin C solution, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0064] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0065] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0066] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0067] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0068] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0069] Reduced pressure drying: The sheep placenta was dried at low temperature by reduced pressure drying to obtain 11.63 kg of sheep placenta freeze-dried powder.

[0070] Example 4

[0071] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0072] Enzymatic hydrolysis and cooking: put the pretreated 50kg minced sheep fetus into an enzymatic hydrolysis and cooking tank containing 50kg water, adjust the cooking temperature to 38℃±2℃, and add enzyme for enzymatic hydrolysis, specifically:

[0073] Steam the minced lamb at 38℃±2℃ for 5 minutes;

[0074] S201, adding 0.05 kg of lipase to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 5 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0075] S202, adding 0.05 kg of alkaline protease to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 7 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0076] S203, adding 0.05 kg of chymotrypsin to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 7.6 with sodium lactate, and starting the enzymatic reaction for 7 minutes until the pH value in the enzymatic cooking drops to 7.2;

[0077] S204, adding 0.05 kg of neutral protease to the enzymatic cooking, setting the temperature to 45°C ± 2°C, using sodium citrate to maintain the pH at 6.8-7.2 and starting the enzymatic reaction for 7 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0078] S205, adding 0.05 kg of papain into the enzymatic cooking, setting the temperature to 60°C ± 2°C, adjusting the pH to 6.2 with vitamin C solution, and starting the enzymatic reaction for 7 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0079] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0080] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0081] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0082] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0083] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0084] Reduced pressure drying: The sheep placenta was dried at low temperature by reduced pressure drying to obtain 12.04 kg of sheep placenta freeze-dried powder.

[0085] Comparative Example 1

[0086] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0087] Enzymatic hydrolysis and cooking: put the pretreated 50kg minced sheep fetus into an enzymatic hydrolysis and cooking tank containing 50kg water, adjust the cooking temperature to 42℃±2℃, add enzymes for enzymatic hydrolysis, wherein the added enzymes are 0.05kg alkaline protease, 0.05kg papain, 0.05kg lipase, 0.05kg neutral protease, and 0.05kg chymotrypsin; adjust the pH of the cooking liquid to 8 with sodium bicarbonate, react for 30 minutes until the pH drops to 7.3, adjust the pH to 6 with acetic acid, react for 35 minutes until the pH reaches 7.3, and then stop the reaction;

[0088] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0089] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0090] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0091] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0092] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0093] Reduced pressure drying: 9.03 kg of sheep placenta freeze-dried powder was dried at low temperature by reduced pressure drying.

[0094] Comparative Example 2

[0095] Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep placenta meat;

[0096] Enzymatic hydrolysis and cooking: put the pretreated 50kg minced sheep fetus into an enzymatic hydrolysis and cooking tank containing 50kg water, adjust the cooking temperature to 38℃±2℃, and add enzyme for enzymatic hydrolysis, specifically:

[0097] Steam the minced lamb at 38℃±2℃ for 4 minutes;

[0098] S201, adding 0.05 kg of chymotrypsin to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 7.6 with sodium lactate, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking drops to 7.2;

[0099] S202, adding 0.05 kg of alkaline protease to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0100] S203, adding 0.05 kg of lipase to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate, and starting the enzymatic reaction for 4 minutes until the pH value in the enzymatic cooking drops to 7.3;

[0101] S204, adding 0.05 kg of neutral protease to the enzymatic cooking, setting the temperature to 45°C ± 2°C, using sodium citrate to maintain the pH at 6.8-7.2 and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0102] S205, adding 0.05 kg of papain to the enzymatic cooking, setting the temperature to 60°C ± 2°C, adjusting the pH to 6.2 with vitamin C solution, and starting the enzymatic reaction for 6 minutes until the pH value in the enzymatic cooking reaches 7.2;

[0103] Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature. The enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes.

[0104] Filtration: Pass the enzymatic product through double filtration to obtain sheep placenta solution;

[0105] Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta;

[0106] Spreading the dish: Spread the concentrated sheep placenta on the dish;

[0107] Quick freezing: Quickly freeze the sheep placenta on the plate at -35℃.

[0108] Reduced pressure drying: The sheep placenta was dried at low temperature by reduced pressure drying to obtain 10.83 kg of sheep placenta freeze-dried powder.

[0109] Analysis and testing:

[0110] In the above examples, the amino acid determination method in GB / T18246-2000 was adopted, and the amino acid composition was determined using a Hitachi L-8900 amino acid analyzer, as shown in Table 1.

[0111] Table 1 Detection results of freeze-dried powder obtained in each embodiment and comparative example

[0112]

[0113]

[0114] It can be seen from Example 1 and Comparative Example 1 that Example 1 uses vitamin C as an acidic pH regulator, which has little effect on product quality. Comparative Example 1 uses acetic acid, and the yield of sheep placenta freeze-dried powder is lower than that of Example 1. The amino acid content in the freeze-dried powder of Comparative Example 1 is less than that of Example 1.

[0115] It can be seen from Example 1 and Example 2 that carrying out different enzymatic hydrolysis reactions separately is beneficial to improving the efficiency of the enzymatic hydrolysis reaction and shortening the enzymatic hydrolysis reaction time.

[0116] It can be seen from Examples 2 and 3 that, in Example 3, steaming is performed before enzymolysis, which is beneficial to improving the enzymolysis efficiency.

[0117] It can be seen from Examples 3 and 4 that increasing the enzymatic hydrolysis time is beneficial to improving the degree of enzymatic hydrolysis.

[0118] It can be seen from Example 3 and Comparative Example 2 that changing the enzymolysis order affects the degree of enzymolysis.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing sheep placenta freeze-dried powder by biological enzymolysis, characterized in that: include: Sheep placenta pretreatment: wash and crush the sheep placenta into minced sheep meat; Enzymatic hydrolysis and cooking: put the pretreated sheep fetus minced meat into an enzymatic hydrolysis and cooking tank, and add enzymes for enzymatic hydrolysis; Enzyme inactivation: put the product obtained after enzymatic hydrolysis into an enzyme inactivation tank to inactivate the enzyme and then cool it down to room temperature, wherein the enzyme inactivation temperature is 90°C and the enzyme inactivation time is 10 minutes; Filtration: Pass the product after enzyme inactivation into double filtration to obtain sheep placenta solution; Concentration: The solution in the sheep placenta solution is removed by concentration to obtain high-concentration sheep placenta; Spreading the dish: Spread the concentrated sheep placenta on the dish; Quick freezing: Quickly freeze the sheep placenta on the plate at -35 ℃; Reduced pressure drying: The sheep placenta is dried at low temperature by reduced pressure drying; The enzymatic hydrolysis and cooking process specifically comprises: S201, adding lipase to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate to start the enzymatic reaction until the pH value in the enzymatic cooking drops to 7.3; S202, adding alkaline protease to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 8.5 with sodium bicarbonate to start the enzymatic reaction until the pH value in the enzymatic cooking drops to 7.3; S203, adding chymotrypsin to the enzymatic cooking, setting the temperature to 38°C ± 2°C, adjusting the pH to 7.6 with sodium lactate, and starting the enzymatic reaction until the pH value in the enzymatic cooking drops to 7.2; S204, adding neutral protease to the enzymatic cooking, setting the temperature to 45°C ± 2°C, using sodium citrate to maintain the pH at 6.8-7.2 to start the enzymatic reaction until the pH value in the enzymatic cooking reaches 7.2; S205, adding papain to the enzymatic cooking, setting the temperature to 60°C ± 2°C, adjusting the pH to 6.2 with vitamin C solution to start the enzymatic reaction until the pH value in the enzymatic cooking reaches 7.2; The mass ratio of the minced sheep fetus meat to the lipase is 1000:1; the mass ratio of the minced sheep fetus meat to the alkaline protease is 1000:1; the mass ratio of the minced sheep fetus meat to the chymotrypsin is 1000:1; the mass ratio of the minced sheep fetus meat to the papain is 1000:

1.

2. The method according to claim 1, characterized in that The reaction time of step S201 is not less than 4 minutes; the reaction time of step S203 is not less than 6 minutes; the reaction time of step S204 is not less than 6 minutes; the reaction time of step S205 is not less than 6 minutes.

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