Flavored edible wild mushroom

Abstract

The invention provides a kind of edible mushroom with local flavor, which is prepared from the main constituents of (by weight portions) wild edible mushroom 100 parts, vegetable 20-40 parts, fresh chilli 5-30 parts, garlic 2-20 parts, and the auxiliary materials include (by weight portions) aniseed powder 0-3 parts, table salt 5-12 parts, dried pepper 0-10 parts, Chinese prickly ash 1-5 parts, chicken bone meal 0.5-3 parts, sugar 1-8 parts, cooking oil 0-5 parts, cumin 0-5 parts, gourmet powder 1-4 parts and water 0-30 parts.

Description

technical field

[0001] The invention relates to a flavor food, in particular to a flavor wild edible fungus pickled by wild edible fungi, belonging to the technical field of food processing. Background technique

[0002] Local specialty foods such as pickled vegetables, kimchi or pickled vegetables not only have a good mouthfeel and fresh taste, but also can be seasoned. In addition, it can also provide the necessary fiber substances for the human body, so it has been an indispensable food in people's life since ancient times. Most of the existing pickled foods are made of vegetables, added with various auxiliary materials and seasonings, and obtained by pickling through a certain process. But this class of pickles not only has a single raw material, but also has a general flavor, which is far from satisfying people's demand for multiple raw materials and unique flavor pickled food.

[0003] Wild edible fungi are rich in protein, carbohydrates, amino acids, vitamins, trace...