Method for producing flavoring material by double-bacteria fermentation bone paste

The invention discloses a method for producing a flavoring material by double-bacteria fermentation bone paste. The formulation of the fermentation process is as follows: the bacteria inoculation ratio of aspergillusoryzae to bacillus subtilis of 2:1, bacterial inoculation amount of 3%, material-water ratio of 2:3, initial pH of 7, fermentation temperature of 30 DEG C, and fermentation time of 48 hours. The fermentation pig bone paste provided by the invention is utilized, so that the degree of hydrolysis of the protein reaches 53.2% at most, which is remarkably improved in comparison with independent fermentation; the flavor peptide content in the flavor amino acid is improved by 10 times; odor of bacillus subtilis in fermentation liquor is greatly diluted, no objectionable odor is generated after the fermentation liquor is sprayed and dried, and the taste is delicious. The method has the advantages of simple fermentation process, short production period, low cost, high additional value, safety and no toxic and side effect. The product is abundant in micromolecule flavor amino acid and flavor polypeptide, and can be easily absorbed by the body. Besides, the product is safe, nutrient and healthy, can be used as a natural condiment, and also can be used as a health-care product which is directly edible.