A manufacturing method of animal extracts combining cooking manner for flavor addition comprises: preceding a first treatment on a raw animal and/or plant material to obtain a cooked material and extracting of the cooked material at temperature of 10-70℃ and pressure of 50-300MPa for 2-48 hours to obtain odor-removal animal and/or plant extracts with flavor addition.一種結合烹煮方式以增加風味之動植物萃取液之製備方法,其包含:將生鮮動植物原料進行前處理步驟以獲得熟原料;以及將熟原料置於10~70℃之溫度、50~300MPa之壓力下2~48小時進行萃取以獲得已去腥且增加風味之動植物萃取液。S11~S13‧‧‧步驟
