Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of 8% and enzyme addition of 1∶250 by alcalase, and the degree of hydrolysis was 37.83%. ICP-AES was applied for making sure metal chelating activity, while their contents of peptide-metal chelates of iron, copper and zinc were, 343.80 μg/mL, 11.34 μg/mL and 4.53 μg/mL, respectively.