Researchers used microwave heating and two enzymes, flavourzyme and protamex, to break down chicken proteins and create a flavorful base. The best conditions for this process were found to be 15% substrate concentration, 0.6% of each enzyme, a temperature of 55°C, pH of 6.5, and a hydrolysis time of 70 minutes. This resulted in a hydrolysis degree of 28.1%.