The application relates to a method for improving the
flavor of meat products and reducing the content of heterocyclic amines based on soybean polysaccharides, which comprises the following steps: mixing soybean
dietary fiber with deionized water, stirring and extracting after adjusting the pH, and separating the
solid phase through
solid-liquid separation; mixing the obtained
solid phase with deionized water, extracting after adjusting the pH, and separating the
liquid phase through solid-liquid separation, concentrating, and obtaining concentrated liquid; mixing the obtained concentrated liquid with
alcohol, separating the solid phase through solid-liquid separation,
drying, crushing and sieving the obtained solid phase, and obtaining soybean polysaccharides; mixing the obtained soybean polysaccharides with
meat paste, stirring uniformly, pressing and shaping, and baking, and obtaining meat products. The soybean polysaccharides are extracted from soybean
dietary fiber, added into meat products to improve the
flavor variety of the meat products, reduce the content of heterocyclic amines, and further obtain healthy and delicious heat-
processed meat products.