Preparation of duck meat sauce

The mixture of compound enzyme and flavor enzyme was used to hydrolyze duck meat.Based on the result of orthogonalr test, the optimized reaction were as follows:the addition level of mixed enzyme was 0.9%, the temperature of reaction was 55℃, the ratio of liquid to meat was 4:1, pH value was 6.5, reaction time was 6h.Add other supplementary materials to the enzymatic liquid after concentration and the best formula of sauce by orthogonal test showed that:addition level of enzymatic hydrolysate was 40.0%, addition level of starch was 6.0%, addition level of sugar was 3.0%, addition level of salt was 1.5%, addition level of soy sauce was 1.0%, addition level of monosodium was 0.2%, addition level of carrageenan was 0.3%.