Method for improving meat product flavor

The invention relates to application of meat product processing, meat protein glycosylation and flavor regulation. According to the related application, the purpose of regulating and controlling the adsorption capacity of meat protein to flavor substances is achieved through glycosylation with reducing sugar and meat protein are used as raw materials, so that the adsorption capacity of the proteinto flavor substances such as aldehyde, ketone and ester can be enhanced through glycosylation of the meat protein. Compared with the addition of flavor enhancers such as monosodium glutamate, synthetic essence and the like, the method has the characteristics of safety, greenness and health; on the premise of reducing harm to human bodies, the requirements of people for different flavors of meat products can be met, and the method has a theoretical guidance effect on regulating and controlling the adsorption capacity of flavor substances through glycosylation in the processing process of the meat products so as to imp