The invention relates to a food production method, in particular to a papaya
enzyme making method. The papaya
enzyme is prepared from papaya, brown
sugar and lemons as raw materials, and a weight ratio of the papaya to the brown
sugar to the lemons is 1:1:0.3. The method comprises specific steps as follows: (1), fresh papaya free of rot is selected, peeled and subjected to kernel removal for standby application; (2), the fresh cleaned lemons free of rot and the peeled papaya subjected to kernel removal are taken in the weight ratio and are beaten, and pulp / paste is formed for standby application; (3), the clean brown
sugar is taken and is broken into particles with the size smaller than 1 cm or
powder for standby application; (4), the papaya and the brown sugar are mixed uniformly, after the brown sugar is dissolved and the lemon fruit pulp / fruit paste is added and mixed uniformly, a product is put into a sealed container, the container is placed indoors for sealed
fermentation at the normal temperature, the product is fermented under the stirring condition for 20-30 days and then is sealed for
continuous fermentation for 2 months, and the papaya
enzyme is obtained. The papaya enzyme prepared with the method is rich in
nutrition and tastes good, the preparation period is short, and the quality guarantee period is long.