The invention relates to preserved egg and
minced pork flavor cream which comprises, by weight, 60-80 parts of preserved egg and
minced pork enzymatic
hydrolysate, 3-8 parts of vinegar, 2-5 parts of soy sauce, 2-4 parts of salt, 2-6 parts of glucose, 2-4 parts of white granulated
sugar, 4-8 parts of
monosodium glutamate, 2-3 parts of
yeast extracts and 5-10 parts of
corn starch. The
flavor cream is remarkable in meat sense,
lean meat flavor is rich,
fiber sense is clear, the flavor cream has sweet greasy feeling of preserved eggs, characteristics are remarkable, taste is mellow and durable andlingers in mouth for a long time, overall fragrance is pure and coordinated, and the flavor cream can be used for the fields of convenient food, leisure puffed food, dinning and the like.