Poultry soup flavor enhancer as well as preparation method and application thereof

The invention relates to the technical field of food processing and condiments, in particular to a poultry soup flavor enhancer as well as a preparation method and application thereof. The fermentation liquor is obtained by fermenting saccharomyces cerevisiae in an aroma-producing culture medium; the flavor enhancer is obtained by mainly taking fermentation liquor and oxidized fat as the basis and cooperating with a Maillard reaction. The flavor enhancer disclosed by the invention is used in prefabricated poultry soup to improve the characteristic flavor of poultry such as ducks (chickens), reduce the fishy smell in the processing process and improve the utilization rate of bone byproducts. 本发明涉及食品加工及调味品技术领域，涉及禽类汤品风味增强剂及其制备方法与应用。所述发酵液由酿酒酵母在产香培养基中发酵得到；所述风味增强剂主要以发酵液、氧化脂肪为基础，协同美拉德反应得到。将本发明所述风味增强剂用于预制禽类汤品中提升鸭(鸡)等禽类的特征性风味，消减加工过程中的腥异味，提高骨副产物利用率。