Objective According to the antioxidant property and hydrolysis degree of the enzymatic digest of mixed animal proteins the optimum enzymatic process conditions were explored. Methods Hydrolysis degree total antioxidant capacity reducing power and sensory score were used as evaluation indexes to explore the effects of enzyme type enzyme addition enzyme digestion time enzyme digestion temperature and pH on the enzymatic solution of mixed animal protein composed of beef protein crucian carp protein and pig trotter collagen protein and then the optimal enzymatic process parameters were determined by uniform design test. Results The research findings indicate that the optimal enzymatic hydrolysis conditions are as follows a combination of bromelain neutral protease and flavor protease each added at a dosage of 1 200 U/ g with a hydrolysis temperature of 43 ℃ a hydrolysis pH value of 6 and a hydrolysis time of 6 h. Under these conditions the enzymatic hydrolysate obtained has a degree of hydrolysis of 43. 12% a total antioxidant capacity of 0. 079 2 mmol / g a reducing power of 0. 441 5 and a sensory score of 32. 15. Conclusion Combining the principal component analysis method and the uniform design experiment the enzymatic hydrolysis process of mixed proteins was explored from multiple evaluation perspectives. The enzymatic hydrolysate of mixed animal proteins prepared under optimal process conditions exhibits favorable antioxidant capacity and sensory flavor. This approach breaks through the traditional enzymatic hydrolysis model that uses a single protein as the substrate and offers a theoretical basis for a more in-depth exploration of the enzymatic hydrolysis rules of mixed proteins and their practical applications.