Seasoning concentrated and extracted from hybrid wild fungus and preparing method thereof

Abstract

Seasoning concentrated and extracted from hybrid wild fungus is prepared from 18-22 parts of tricholoma matsutake, 5-8 parts of toadstool, 40-58 parts of bolete, and 5-12 parts of truffle. It may be powder or liquid; the product is made from leftover materials from the above wild funguses (such as root and skin) in deep processing to keep original fresh fragrance of wild funguses. It is full of natural sodium glutamate, protein, fungal polysaccharide, organic germanium, organic selenium and other individual characteristic nutritional components without pigment, additive, antiseptic agent and pesticide residue. It is up to standard in heavy metal. On the basis of edible convenience, it facilitates long-term take-in of human body so as to reach nutritional effects. It contains no mud, sand, impurity, or sediment and it is soluble in water, which is not turbid solution. It is generally applied in catering, home cooking, fungus can production and application so as to increase its fresh fragrance.

Description

technical field [0001] The invention relates to a condiment which is concentrated and extracted by mixing wild fungi and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards and the increasing abundance of materials, people's demand for natural, green and healthy products is getting higher and higher; wild mushrooms have always been loved by people as a green and healthy food material with high nutritional value, but they are affected by geography. Affected by factors such as the environment and climate, the output of wild fungi is greatly limited, and the cost of consumption is relatively high, making it difficult to meet people's long-term intake needs. At the same time, most of the wild mushrooms will produce surplus materials during production and processing, which are difficult to reuse, resulting in a large amount of expensive and nutritious wild mushrooms being wasted. Contents of the invention [...

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards and the increasing abundance of materials, people's demand for natural, green and healthy products is getting higher and higher; wild mushrooms have always been loved by people as a green and healthy food material with high nutritional value, but they are affected by geography. Affected by factors such as the environment and climate, the production of wild fungi is greatly limited, and the cost of eating is relatively high, making it difficult to meet people's long-term intake needs

At the same time, most of the wild fungi will produce leftovers during production and processing, and these leftovers are difficult to reuse, resulting in a large amount of expensive and nutritious wild fungi being wasted