The invention provides a pig head meat structure recombination method based on compound
enzyme treatment, and the method comprises the following steps: dissolving transglutaminase,
laccase,
soybean protein isolate and
epigallocatechin gallate in a
pickling solution, mixing with pig head meat, and rolling in a vacuum rolling
machine. And pressing into a mold for molding and carrying out gradient temperature cooking. According to the invention, a meat
product processing technology is combined, the
combined use of transglutaminase and
laccase is utilized to promote the texture recombination and
bonding process of minced pig head meat in the
compression molding and product
cooking process to a greater extent, and through the addition of
soybean protein isolate and
epigallocatechin gallate and the processes of vacuum rolling and temperature
programming, the quality of the minced pig head meat is improved. The catalytic effects of transglutaminase and
laccase are enhanced. And finally, the structural characteristics (texture characteristics, meat color and
microstructure) of the product and the generation amount of
flavor substances are improved, and the final product has better overall acceptability. The method is simple and easy to implement and has a wide application prospect.