Hydrolyzed vegetable protein solution is the product of hydrolysis of vegetable protein under the action of acid catalysis. Pale yellow to yellowish brown liquid, paste, powder or granules. The moisture content of the paste is 17%-21%, and the moisture content of the powder and granule is 3%-7%. The total nitrogen content is 5%-14% (equivalent to 25%-87% of crude protein). The pH of a 2% aqueous solution is 5.0-6.5.