Abstract:Fresh dandelion was added to pork to develop a new type of pork enema.Dandelion pork enema has a refreshing taste and it is associated with high nutritional value.As a meat product，it provides the body with essential fat and protein.First，a single factor experiment was conducted to determine the proportion of fat and lean meat as well as to optimize the amount of dandelion and starch to be added.Then，the response surface was designed to obtain the appropriate formula.The final optimal process parameters were determined to be as follows：8.5% dandelion，2.73 ∶7.27 the mass ratio of fat to lean mea fatty meat in the meat filling，and 26% starch.Pork enemas with bright color，fresh taste and firm texture were prepared by the aforementioned formula.