Wild mushroom condiment and preparation method thereof

Abstract

The invention discloses a wild mushroom condiment which comprises the following components in parts by weight: 10-45 parts of tricholoma matsutake, 5-20 parts of tremellodon gelatinosum, 15-35 parts of bolete, 10-25 parts of collybia albuminosa, 5-10 parts of needle mushrooms, 10-40 parts of salt, 1-5 parts of spices, 20-40 parts of glutamic acid, 8-15 parts of lycium barbarum and 1-5 parts of white sugar. According to the preparation method disclosed by the invention, a condiment used for making soup or cooking is prepared from wild mushrooms, so that the cooked food is fresh, delicious, nutritive and healthy, and the process for manufacturing the condiment is simple and low in cost.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wild mushroom condiment and a preparation method thereof. Background technique [0002] Yunnan's complex topography, diverse forest types, soil types and unique three-dimensional climate conditions have bred a wealth of wild edible fungus resources, which are famous all over the world for their variety, wide distribution and large output. Yunnan edible fungi are divided into two classes, eleven orders, thirty-five families, ninety-six genera, and about 250 species, accounting for more than half of the world's edible fungi and two-thirds of China's edible fungi . Yunnan wild edible fungus, born and grown in the mountains, is a natural green food. It is rich in vitamins, high-quality protein and other ingredients that are beneficial to the human body. It is rich in nutrition and unique in flavor. [0003] In addition to the unique taste that wild fungi can bring us, they also have...

AI Technical Summary

Problems solved by technology

Many condiments such as soups and cooking now focus on taste, but generally lack attention to the diversity of nutrition and the beneficial effects on human health.