Rapid enzymatic hydrolysis and controllable process

High dissolution rate and yield

High amino acid content and flavor nucleotide content

Enhance flavor and nutrition

Efficient hydrolysis to provide flavor precursors

Weakening bitterness & retaining characteristic flavor

Improve the stability of paste

Enhance flavor and taste

Release the original meat flavor

Enhance the palatability effect

Retain the characteristic flavor

Enhance flavor and nutrition

Hydrolysates and easy for absorption

Strong biological activity of pure taste of hydrolysates

Highly hydrolyze protein into specific peptide

Efficient hydrolysis and enrichment of functional peptides

Shorten the production cycle

Enhance flavor and taste

Helps to form a film with heat resistance and water resistance

Improve food structure increase protein value

Improve the elasticity and water holding capacity of food

Weaken the bitter taste of the product and improve the taste

Strong hydrolysis specificity and improved yield

Increase the content of small peptide, easy to absorb

Suitable for the production of various peptones

Highly hydrolyze animal/plant protein

Increase ammonia nitrogen content

Nuclease

Providing specific nucleotides for yeast extract production or single nucleotide production

Deaminase

Deaminase plays a key role in yeast extract production by enhancing the nutritional value and flavor of the product