Abstract: To investigate the optimal enzymatic hydrolysis conditions of bacon and to lay theoretical foundation for further processing, the Sichuan bacon was hydrolyzed by alcalase, neutrase, papain, flavor enzyme, and animal protease respectively.The compound enzyme of neutrase and flavor enzyme was the best enzyme for the progress according to the determination of degree of hydrolysis.Single factor tests were conducted to determine the ratio of neutrase and flavor enzyme, solid-liquid ratio, enzyme addition, time, p H, and temperature.The optimal processes conditions were obtained using response surface methodology and the degree of hydrolysis was used as the response value, and the optimum conditions were neutrase-flavor enzyme ratio of 1 ∶ 2, original p H ( 5.9⁶.0) , enzyme addition of 0.35%, solid-liquid ratio of 1∶ 2, enzymolysis temperature of 47 ℃, enzymolysis time of 5 h.Under the conditions, the DH could reach 8.77%, which was close to the predicted value of 8.84%.