The invention discloses flavoring. The main components of the flavoring and the weight portions are: 5 to 25 portions of water, 5 to 30 portions of meat zymolyte, 5 to 15 portions of soy sauce, 5 to 15 portions of hydrolyzed vegetable
protein, 0.5 to 2 portions of glucose, 0.8 to 6 portions of L-
cysteine hydrochloride, 0.6 to 3.8 portions of IMP, 0.6 to 5 portions of revertose, 3 to 28 portions of
sugar, 15 to 30 portions of salt, 10 to 25 portions of
monosodium glutamate, 2 to 15 portions of oil, 10 to 20 portions of
starch and 0.2 to 1.5 portions of edible essence. The invention also discloses a preparation method of the flavoring, consisting of the processes of
dissolution, adjusting pH, reaction, blending,
drying and shattering. The main process parameters are as follows: the pH is 3.3 to 10.5, the
reaction temperature is 90 DEG C to 135 DEG C and the reaction time is 0.5 to 5 hours. The flavoring of the invention can satisfy the demands of smell and
flavor and is convenient to use, and the
processing cost is low. Thereby the flavoring can be used in instant noodles,
recreation puffed food, compound condiment and meat products.