A process for enzymolysis of chicken includes the follow steps: Step 1, processing chicken into small pieces, transferring the small pieces into a reaction kettle, adding water and preheating; Step 2, stirring the chicken preheated in step 1, raising a temperature to 40 to 60° C., adding protease to perform enzymolysis; and Step 3, heating an enzymatic hydrolysate obtained in step 2 to 85 to 100° C., holding the temperature, and terminating the enzymolysis reaction. The protease is a composite flavourzyme including exo-protease produced by fermentation of Aspergillus oryzae and endo-protease produced by fermentation of Bacillus subtilis.
