Method for improving tenderness of pork hind leg meat

The invention relates to a food processing method, in particular to a method for improving the tenderness of pork hind leg meat, which comprises the following steps: S1, pretreating the pork hind leg meat; s2, putting the pretreated pig hind leg meat obtained in the step S1 into an enzyme solution for enzyme treatment; s3, putting the pig hind leg meat subjected to enzyme treatment obtained in the step S2 into alkali liquor for alkali treatment; and S4, cleaning the pig hind leg meat subjected to alkali treatment obtained in the step S3 to obtain the treated pig hind leg meat. Compared with the prior art, enzyme treatment and alkali treatment are combined, so that effective tenderization of the pig hind leg meat is realized, the tenderness of the pig hind leg meat is improved, the problem that the tenderness of the meat is reduced due to acid production after pork is slaughtered is solved, and the flavor and meat quality of food are improved. 本发明涉及一种食品加工方法，具体涉及一种改善猪后腿肉嫩度的方法，包括如下步骤：S1：对猪后腿肉进行预处理；S2：将步骤S1得到的预处理