A method for removing protein from a food includes adding a first group of enzymes into a food while cooking the food. The first group of enzymes decomposes protein in the food in a first enzyme reaction. Let a mixture of the first group of enzymes and the food rest after cooling the mixture to a temperature below 45℃. Then, the mixture is boiled to terminate the first enzyme reaction. A second enzyme is added into the mixture after the boiled mixture is cooled to a temperature below 45℃, and let mixture of the first group of enzymes, the food, and the second enzyme rest. The second enzyme carries out a second-stage decomposition of protein in the food in a second enzyme reaction. Then, the mixture of the first group of enzymes, the food, and the second enzyme is boiled to terminate the second enzyme reaction.本發明係為一種去除食品所含蛋白質之製備方法,其主要包含有:第一分解步驟:在食品蒸煮製作過程中投入第一選群的酵素藉以分解蛋白質,並於45℃溫度下與所述一單位食品混和後靜置後加熱煮沸藉以中止第一次酵素反應;以及第二分解步驟:在第一分解步驟加入第一選群酵素反應再煮沸並中止反應後再度冷卻至45℃溫度下後進行第二分解步驟,在第一分解步驟完成後之一單位食品中加入3%的第二酵素混和靜置後進行第二次蛋白質分解,再加熱煮沸中止第二次酵素反應。S1‧‧‧第一分解步驟S2‧‧‧第二分解步驟
