Abstract:The processing technology and formula of bovine bone soup were researched， and two kinds of bone soup drinks were developed. The chicken skeleton， duck skeleton， tripe， cooking wine， vinegar， milk and so on were added in bone mud in accordance with appropriate proportion， using step-by-step boiling technology under atmospheric pressure. As a consequence， delicious and milky white bone soup drink was boiled. The optimal enzymatic hydrolysis conditions were obtained according to orthogonal test. It was shown that the quality ratio （flavourzyme： compound enzyme） being 1 ∶ 2， 1.2 % enzyme， pH 5.5， reaction time 1h and 53 ℃ was the best enzymatic hydrolysis condition. The enzyme was inactivated under 90 ℃ within 10 min after enzymatic hydrolysis. Then， the supernatant were received using centrifugation， and diluted 10-fold. After that， 0.7 % sodium chloride， 0.05 % sodium glutamate and 0.005 % I + G were added in the dilution supernatant . At last， a clear and transparent bone broth was manufactured according to cooling， filling and sterilization.