The invention relates to a novel flavoring, which is developed on the basis of the characteristics that the current meat product industry develops quickly, the meat flavoring is not pure, and the flavor is not full-bodied, and the growth in the living standard for people in China so that a meat flavor flavoring adaptable to family kitchens, hotels and restaurants is urgently needed. The meat flavor flavoring consists of ossein, protease, amino acid, xylose, glucose, HVP, yeast extract, I+G, cooking salt, monosodium glutamate, spice extract and water, and is prepared through three stages of enzymolysis, thermal reaction and emulsification. The meat flavor flavoring has pure flavor, full-bodied meat flavor, and excellent effects on top note, body note and basic note, and has the characteristics of high content of natural extracts and sufficient reaction.