Preparation method and application of meat flavouring

The invention discloses a method for preparing natural meat flavouring by utilizing animal blood. The method fully hydrolyzes protein in serum into short peptide and amino acid through two times of enzymolysis treatment and performs ultra-filtration, concentration and drying on enzymatic hydrolysate to mix and embed with other materials. Sewage emission reduction pressure can be realized on the basis of enhancing the utilization efficiency of by-product plasma during livestock processing; polypeptide powder prepared through secondary enzymolysis is stronger during processing and utilization, and previous maillard reaction is also saved; and through the method for intermittently preparing meat flavouring through drying and embedding, the stability of the meat flavouring prepared after embedding can be enhanced, oxidation resistance characteristics can be obviously improved, and the fragrance and flavor fullness retention rate after secondary processing and utilization can be better. 本发明公开了一种利用动物血制作天然肉味香料的方法，该方