Abstract:Tengchong Snowcock is one of famous fine breeds in Yunnan province，it is the local characteristic poultry resources in Tengchong city，its meat and bone is dark，the meat is fresh and tender，and tastes sweet.The objective of this study was to obtain the enzymatic hydrolysis conditions of Tengchong Snowcock muscles.With Tengchong Snowcock muscle as raw material，and degree of hydrolysis was used as test index，on the basis of single-factor test results，liquid-solid ratio，enzyme hydrolysis time and enzyme hydrolysis temperature were selected to optimize the enzyme hydrolysis conditions by response surface methodology.The following conditions were found to be optimum for the enzymatic hydrolysis：amounts of animal protease of 0.66%，liquid-solid ratio of 3 ∶1（mL/g），enzyme hydrolysis time of 5.25 h and enzyme hydrolysis temperature of 51 ℃，under these conditions，hydrolysis degree of 57.13 % was obtained.The results could provide theoretical foundation of flavoring and compound seasoning process of Tengchong Snowcock chicken.