Pigeon nutrition is a high protein, low-fat food. At the same time, pigeon protein content is 24.47%, which is more than rabbit, cattle, pig, sheep, chicken, duck, goose and dog meat. There are many essential amino acids in the protein, and the digestibility is 5%. The fat content of pigeon meat is only 0.3%, which is lower than other meat. High protein can accelerate wound healing and is a good supplement. With the increase of pigeon breeding, the pigeon breeding industry has entered a bottleneck period. At present, the deep processing of pigeon is mainly based on the canned pigeon.

The degree of deep processing and technical content of pigeon meat is not enough, so it is difficult to create higher product value. With pigeon meat as raw material, the kinds of amino acids obtained by enzymatic hydrolysis are rich, the proportion of essential amino acids in the total amino acids reaches 42%. With pigeon meat hydrolysate for follow-up amino acid oral liquid processing, pigeon peptide health products can greatly improve the added value of products produced by pigeon breeding.

Enzyme preparation for pigeon meat enzymolysis

Based on the degree of hydrolysis and flavor taste, papain 600000 U / g, alkaline protease 240000 U / g and flavor enzyme 30000 U / g were used to enzymolysis pigeon meat (breast meat), and a comparative analysis was made. Specific operation process: pigeon meat washing → adding water in proportion (the water surface just does not pass the pigeon meat) → homogenate - > natural pH value → adding protease - > adding enzyme amount is 0.3% of the weight of raw material, hydrolysis under constant temperature at 55 ℃ for 2.5h - > enzyme killing at 90 ℃ for 10min → centrifugation (4000R / min, 4C, 15min) → taking the supernatant to obtain pigeon meat enzymolysis solution. According to the taste and naked eye, the hydrolysis degree of papain and alkaline protease is relatively high, while that of flavor enzyme is relatively low, which has a lot to do with the cutting site of enzyme. Papain and alkaline protease belong to endonuclease, while flavor enzyme belongs to exonuclease. Due to the different cutting sites of biological enzyme hydrolysis, the hydrolysis degree of endonuclease is higher than that of exonuclease, and at the same time, the hydrolysis degree of flavor enzyme is higher than that of exonuclease Papain has good taste and strong flavor; papain has good taste and lack of thick flavor, while alkaline protease, on the contrary, has sufficient thick flavor and lack of fresh flavor.