Mushroom seasoning and its preparation method

Abstract

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

Description

technical field

[0001] The invention relates to the field of food, in particular to a fungus seasoning and a preparation method thereof. Background technique

[0002] With the improvement of living standards, people not only have higher and higher requirements for the nutrition and taste of condiments, but also have higher and higher requirements for the beneficial effects of condiments on human health. Many of the existing seasonings only focus on the taste, but lack of attention in terms of nutritional diversity and beneficial effects on human health. Contents of the invention

[0003] The purpose of the present invention is to provide a kind of fungus condiment with strong fungus fragrance, rich nutrition and beneficial effect on human health. The fungus condiment of the present invention is made of the following raw materials in parts by weight:

[0004] 1-5 parts of Morchella, 5-10 parts of Matsutake, 1-5 parts of Dictyophora, 10-25 parts of Boletus, 20-25 parts of S...