Method for preparing pet condiment from livestock and poultry by-products through combination of enzyme method and Maillard reaction

The invention discloses a method for preparing a pet condiment by combining an enzymic method with a Maillard reaction livestock and poultry byproduct, and relates to the technical field of pet condiments. And the bitter taste of the enzymatic hydrolysate is controlled by utilizing the cooperative utilization of the telopeptidase and the endo-protease. Meanwhile, based on the smell preference and taste requirements of pets, the flavor characteristics of meat flavor and baking flavor are generated by utilizing an enzymatic hydrolysis reaction technology, applying a unique reducing sugar formula and controlling the Maillard reaction time, and meanwhile, taurine is specially added into a reaction system to neutralize and coordinate unpleasant smells such as sulfur odor and the like; and the system can generate special sweet aroma and scorch aroma, and has better palatability and mouth resistance. In addition, the product is rich in amino acid and peptide substances and has various biological activities such as o