A yeast extract, its processing method and application thereof. The method comprises (a) blending yeast extract with glucose, sodium chloride, glycine, HVP (hydrolysed vegetable protein) and water in reaction kettle (b) heat-treating the mixture resulted from step (a) for 40-90 minutes under 100-130°C, pH 4.5-6.3 (c) adding 6-10 wt% sodium glutamate and 1.0-3.0 wt% 5,-disodium inosinate + 5, disodium guanylate after heat-treatment (d) filtrating yeast extract to obtain filtrate including yeast extract and optionally comprises (e) transferring said filtrate to single action falling film evaporator and concentrating up to more than 65wt%, preferably to 65-70 wt%.
