嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
本文研究了中华猕猴桃蛋白酶的一些性质和它在配制肉类嫩化剂中的应用。
Some properties of proteinase in kiwifruit and its application to preparing meat tenderizer were investigated.
采用正交试验设计得出酱香鹅最佳嫩化配方为：木瓜蛋白酶浓度0.04%，氯化钙浓度3%、复合磷酸盐浓度0.4%。
According to the multiple actors in orthogonal experiment, the optimal tender formula of braised goose series handy food was: the papain 0.04%, lime chloride 3%, composite phosphate 0.4%.
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