This refers to a process of Manufacturing a hydrolyzed Animal Protein through the steps of (a) subjecting the raw material to the process of pasteurization,Using a Screw system with temperature controlled speeds and； (b) to Enzymatic digestion with ratios of 1.5 to 3.0: 3: 3.000 (Enzyme: raw material)； (c) filtering the resulting mixture of Enzymatic digestion； (d) to correct the PH of the Broth by adding acid and adding an agent AntieSpumante； (e) an initial Centrifuge for the separation of the liquid phase and solidFollowed by Flotation Aeration and / or second centrifugation after discarding The Solid Phase； (f) to carry out the concentration of the Broth with controlled temperature, Vacuum and Brix.(g) to acid hydrolysis with the addition of hydrochloric acid (HCl), performing Neutralization with potassium hydroxide (KOH)； (H) to cool The hydrolyzed proteinOptionally, The correction of Brix with potassium chloride (KCl) internally generated by the process itself and (i) to process the mixture and drying of hydrolyzed protein.The present patent application also refers to the hydrolyzed animal protein (HPA), obtained from the process of the present, and its Uses and applications in food industrySuch as condiments, Dressings and / or aroma of meat Powder, especially, in the manufacture of meat products.La presente se refiere a un proceso de fabricación de un hidrolizado proteico animal a través de las etapas de (a) someter la materia prima al proceso de pasteurización, utilizando un sistema de rosca con temperatura y velocidades controladas； (b) efectuar una digestión enzimática con proporciones de 1,5:3.000 a 3,0:3.000 (enzima:materia prima)； c) realizar el filtrado de la mezcla resultante de la digestión enzimática； (d) corregir el pH del caldo mediante el agregado de ácido y la incorporación de un agente antiespumante； (e) realizar un centrifugado inicial, para la separación de la fase líquida y sólida, seguido de la flotación con aireación y/o segundo centrif
