The present invention relates to a method for preparing a plant extract, including a step of preparing juice from the entirety or a portion of the plant, a step of enzymatically hydrolyzing the proteins, and a step of enriching low molecular weight compounds. The invention also relates to the thusly obtainable extract, to compositions containing the extract and another plant or meat extract, as well as to the use thereof in culinary preparations in order to reduce the salt or monosodium-glutamate content of the latter.
