1. A method for preparing digest animal tissue with improved palatability, comprising: a) providing animal viscera, b) contacting said inner animal with at least one alkaline endopeptidase c) hydrolyzing the said animal viscera under the action of said alkaline endopeptidase g) heat treating the thus obtained digested product to inactivation of said alkaline endopeptidase and e) obtaining said digest animal tissue with improved palatability, where: (i) if said alkaline endopeptidase is used in an amount (E) from about 0.017 to 0.682% by weight of the digested product obtained after step d): - the said hydrolysis in step c) is carried out for a time period (T) of from about 1.5 to 5.0 hours u digested product obtained after step d) has a degree of hydrolysis (DH) of from about 45 to about 70%, said degree of hydrolysis is determined by equation (1) :( ii) if said alkaline endopeptidase is used in an amount (E) of 0.717 to about 1,137% relative to the weight of the digested product obtained after step d), then: - said hydrolysis step c) is carried out for a time period (T) of from about 0.25 to about 4.0 h u digested product obtained after step d) has a degree of hydrolysis (DH) of from about 45 to about 70%, said degree of hydrolysis is determined by equation (2) :( iii) if said alkaline endopeptidase is used in an amount (E) is between 0.682 and 0.717% by weight of the digested product obtained after step d), then: - said hydrolysis step c) Provo1. Способ приготовления перевара животных тканей с улучшенной вкусовой привлекательностью, включающий:а) обеспечение внутренностей животныхб) приведение в контакт указанных внутренностей животных по меньшей мере с одной щелочной эндопептидазойв) гидролиз указанных внутренностей животных под действием указанной щелочной эндопептидазыг) термическую обработку полученного таким образом переваренного продукта для инактивации указанной щелочной эндопептидазы ид) получение указанного перевара животных тканей с улучшенной вкусовой п
