Abstract: Rabbit meat was hydrolyzed with papain and the hydrolysate was used to develop nutritional and healthcare floss with the addition of carrot rich in vitamins and other ingredients. In order to maximize hydrolysis degree, the optimization of the hydrolysis conditions of rabbit meat were performed using one-factor-at-a-time combined with orthogonal array design method, and this method was also used to optimize process conditions for the vacuum freeze-drying of rabbit meat floss for achieving maximum comprehensive sensory score. The optimal hydrolysis conditions were found as follows: temperature 50 ℃, hydrolysis time 6 h, pH 7.0, enzyme dosage 2%, and solid-to-liquid ratio 1:4. Rabbit meat floss formulated with the hydrolysate obtained under the optimal hydrolysis conditions and 4% soybean protein isolate and 50% compound fruit puree showed the best quality. The optimal vacuum freeze-drying conditions were filling thickness of 3 mm, pre-freeze temperature between －25 and －30 ℃, dry container pressure of 40 Pa, sublimation temperature of 60 ℃, analytical temperature of 20 ℃, and analytical pressure 40 Pa.

Key words: rabbit, enzymatic hydrolysis, processing, meat floss