Abstract: In order to maximize the extraction of protein and fat from pig bones, orthogonal array design method was adopted to optimize the high pressure process of cooking pig bones. The optimal cooking conditions were found as follows: 3 h of cooking at 130 ℃ and a material-to-water ratio of 1:1.5 (mL/g). Under these conditions, the extraction rates of protein and fat were 68.2% and 83.3%, respectively.

Key words: pig bone, basic components, cooking, natural extract