The invention proposes a processing technology for enhancing the texture of low-temperature hams, aiming at the problem of low frangibility of the existing low-temperature hams. In the invention, the taste of the low-temperature hams are enriched by adding mixture composed of compound phosphates for enhancing frangibility, compound protein for enhancing fragileness and compound colloid for enhancing frangibility, which accounts for 1-2.8% of the raw meat, the ratio of the three components of the mixture added in the raw meat is 3:20:5 by weight. The technology breaks the routine that the frangibility of the conventional low-temperature hams is low, realizes the best frangibility, is convenient and simple in use, does not add the producing process of the low-temperature hams and can be suitable for industrialized production.