Formed the essence of food flavors are present in water-soluble components of the essence of juice. For example, the center of beef juice flavor components are glutamic acid, inosinic acid, adenosine, sugar, amino acid complex. In addition to taurine, alanine and other amino acids; goose carnosine, carnosine, such as peptides, lactic acid, succinic acid and other organic acids; ribose, glucose and other sugars, nucleotides, hypoxanthine and other nucleic acid-related substances; creatine , creatine lactam amine compounds, such as guano; inorganic (phosphate, salt, etc.) Seasonings such as hot water extraction by plants and animals and some deal with the preparation of enzyme raw materials from the storage of meat (beef, pork, chicken, etc.), aquaculture (shrimp, crab, scallop, kelp, etc.), vegetables (onions, cabbage, garlic, etc.), yeast and so on. Processed foods has given unique natural flavor, flavor fortified foods and to correct the original flavor such as the role of smell, is rich in calcium, phosphorus, amino acids and other nutrients, Applies to the food industry and catering industry, meat processing, instant noodles, meat, frozen food more convenient and natural characteristics, are taking high-quality raw materials, through the membrane at low temperature concentration and dilution when used for soup, eggs, processed products, vegetables, cooked seasoning juice, etc., the amount of 1% ~ 5%, which is a new generation of food ingredients.