Natural vegetarian seasoner and preparation method thereof

Abstract

The invention relates to the technical field of food processing and particularly relates to natural vegetarian seasoner and a preparation method thereof. The natural vegetarian seasoner is prepared from the following raw materials in parts by weight: 20-30 parts of compound vegetable powder, 5-10 parts of yeast extracts, 2-4 parts of fruit powder, 5-8 parts of spice powder, 2-3 parts of Chinese herb extracts, 4-8 parts of fermented soya beans, 1-2 parts of sophora japonica, 0.5-1 part of omanthus fragrans and 5-8 parts of salt, wherein the compound vegetable powder is prepared from allium chinensis, salicornia herbacea, oenanthe stolonifera, Allium chrysanthum, hericium erinaceus and tomatoes, and the Chinese herb extracts are prepared from tangerine peel and liquorice. In the invention, the seasoner is prepared by selecting all natural materials, so as to conform to the pursuit of wide consumers for the health concept; meanwhile, the seasoner is reasonable in matching, is healthy and nutrient, has fresh and delicious flavor and soft and thick taste, has a unique fresh-increase seasoning effect and can be widely applied in cooking and seasoning of dishes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natural vegetarian seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly us...

AI Technical Summary

Problems solved by technology

[0003] At present, some commercially available seasonings mostly use chemical substances such as meat products and monosodium glutamate to increase the taste of the seasoning, lacking a natural cooking feeling, and often have a single, irritating and disharmonious flavor, and are not suitable for the current consumers who return to nature. consumption concept