The invention provides a method for tenderizing a low-temperature meat product by using a
polymer biological
enzyme. The method for tenderizing the low-temperature meat product by utilizing the
polymer biological
enzyme comprises the following steps: S1, preparing raw materials, namely selecting Jinhua pigs or Ningxiang pigs which are good in growth condition, healthy and
disease-free, then fixingthe pigs according to pig slaughtering management regulations specified in China, inspecting the pigs and then slaughtering the pigs; S2, carrying out pig carcass treatment: slaughtering pigs, performing
bloodletting, viscera removing, tongue-free, unhairing,
hoof removing and
reproductive organ removing, but reserving leaf fat,
kidney and diaphragm, then segmenting the obtained pig trunks segmented along the center line, keeping the temperature of the pig carcass at 0-4 DEG C during segmentation, and keeping the segmented pork blocks complete. According to the method, three
modes of physicaltenderizing, chemical tenderizing and
polymer biological
enzyme tenderizing in pork tenderizing treatment are effectively combined, so that the tenderness of the
dried meat slices can be remarkably improved, the texture of the
dried meat slices can be improved, the tenderizing degree of the
dried meat slices can be controlled, and the nutritional value can be increased.