High-end nutritional mushroom particle compound seasoning and preparation method thereof

Abstract

The invention discloses a high-end nutritional mushroom particle compound seasoning and a preparation method thereof, and relates to the technical field of food seasoning. Comprising 5-8 parts of high-end mushroom peptide, 8-15 parts of natural fermented soy sauce powder, 10-30 parts of salt, 5-12 parts of sugar, 7-18 parts of a natural composite anti-caking agent, 0.8-2 parts of a kelp extract, 0.5-1.5 parts of a shellfish extract, 0.3-0.8 part of linseed oil, 0.2-0.6 part of walnut oil, 0.5-3 parts of green tea powder, 0.5-1.2 parts of a red date extract and 0.2-1 part of vegetable powder. High-purity mushroom peptide is prepared through directional enzymolysis and ultrafiltration membrane separation technologies, natural flavor components such as the natural fermented soy sauce powder, the kelp extract and the shellfish extract are matched, high-end mushroom flavor with rich levels and high identification degree is formed, and the natural composite anti-caking agent is compounded according to a specific proportion. A stable mechanism for locking water and preventing moisture migration is formed, caking of the product in the storage process is avoided, and a colloid structure formed after gelatinization of high-proportion corn starch optimizes the texture and flavor slow-release effect of the product.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food seasoning, in particular to a high-end nutritional mushroom granule compound seasoning and a preparation method thereof. BACKGROUND

[0002] The existing mushroom granule compound seasoning on the domestic market generally uses mushroom powder as the source of mushroom characteristic flavor. Although this processing method is simple to operate, the mushroom powder lacks targeted national food safety standards for regulation, resulting in uneven product quality on the market, insufficient purity of mushroom flavor, and single product freshness, which makes it difficult to meet the needs of consumers for high-quality, multi-level flavor seasoning products.

[0003] At the same time, traditional mushroom seasonings rely on monosodium glutamate, i.e., synthetic additives such as sodium glutamate to achieve the effect of increasing freshness, which is not conducive to human health if taken in excess for a long time. The nutritional ingredients of existing products are relatively single, only meeting the basic seasoning needs, and cannot adapt to the current consumer demand for natural and healthy, nutritionally enhanced diet upgrades. In addition, traditional seasonings have limited anti-hygroscopic and anti-caking effects, and are prone to caking during storage, affecting product use experience and shelf life.

[0004] In view of the problems in the related art, no effective solutions have been proposed so far. SUMMARY

[0005] In view of the problems in the related art, the present application proposes a high-end nutritional mushroom granule compound seasoning and a preparation method thereof to overcome the above technical problems existing in the prior art.

[0006] The technical solution of the present application is as follows: In one aspect of the present application: A high-end nutritional mushroom granule compound seasoning, the raw material components of which are as follows in terms of weight ratio: 5-8 parts of high-end mushroom peptide, 8-15 parts of natural fermented soy sauce powder, 10-30 parts of salt, 5-12 parts of sugar, 7-18 parts of natural composite anti-caking agent, 0.8-2 parts of kelp extract, 0.5-1.5 parts of shellfish extract, 0.3-0.8 parts of flaxseed oil, 0.2-0.6 parts of walnut oil, 0.5-3 parts of green tea powder, 0.5-1.2 parts of red date extract, and 0.2-1 parts of vegetable powder; The natural composite anti-caking agent is a mixture of corn starch, malt dextrin and plant fiber in a mass ratio of 7:2:1, The high-end mushroom peptide is prepared by the following steps: one or more of Tricholoma matsutake, Morchella esculenta and Rhizoma dioscoreae are selected as raw materials, and then the raw materials are cleaned, cooked, and crushed, and then a compound protease is added, and directional enzymolysis is carried out under the conditions of a temperature of 50-55 DEG C and a pH value of 6.5-7.0 for 4-6 hours, and then the enzymolysis is completed, and then the high-end mushroom peptide is obtained by ultrafiltration membrane separation with a molecular weight cut-off of 500-3000 Da and spray drying, so that the purity of the umami amino acid is greater than or equal to 90%.

[0007] The compound protease is a mixture of flavor protease and neutral protease at a mass ratio of 1:1.5.

[0008] The plant fiber is one or more of inulin, konjac powder and oat fiber.

[0009] The shellfish extract is a natural flavor nucleotide extract prepared by cooking, concentrating and spray drying one or more of scallops and oysters.

[0010] The spice is one or more of pepper powder, star anise powder, cassia bark powder and clove powder.

[0011] The vegetable powder is one or more of garlic powder, onion powder, celery powder and carrot powder.

[0012] Another aspect of the present application is: A preparation method of a high-end nutritional mushroom granule compound seasoning, which is used for the preparation of the high-end nutritional mushroom granule compound seasoning, and comprises the following steps: In step S1, the raw materials are pretreated, corn starch, malt dextrin and plant fiber are weighed according to a mass ratio of 7:2:1, and then are put into a mixer to be mixed for 10-15 minutes until uniform, so that a natural composite anti-caking agent is prepared for standby use; and the high-end mushroom peptide, natural fermented soy sauce powder, salt, sugar, spice, kelp extract, shellfish extract, green tea powder, red date extract and vegetable powder are respectively crushed and passed through an 80-mesh standard sieve as other solid raw materials for standby use. In step S2, the raw materials are mixed, the natural composite anti-caking agent and other solid raw materials pretreated in step S1 are weighed according to weight parts, and then are put into a double-screw conical mixer, and the mixing speed is controlled to be 30-40 r / min, and the mixing is continued for 15-20 minutes; then, flaxseed oil and walnut oil are slowly added, the mixing speed is adjusted to be 20-25 r / min, and the mixing is continued for 5-8 minutes. In step S3, the mixed materials in step S2 are screened through a 100-mesh vibrating screen to remove caked particles and impurities. Step S4, microwave sterilization, the screened material in step S3 is sent into a continuous microwave sterilization device, the sterilization temperature is controlled at 60-70 DEG C, the sterilization time is 2-3 minutes, and the microwave power is 30-50 kW; Step S5, metering packaging and storage, the material after sterilization in step S4 is cooled to 25+ / -5 DEG C, metering packaging according to preset weight, and storage in a warehouse, and the storage condition is that the temperature is less than or equal to 25 DEG C and the relative humidity is less than or equal to 65%.

[0013] In addition, the following steps are included: the packaged product in step S5 is detected by a metal detector to remove unqualified products containing metal impurities; and the qualified products passing the metal detection are packed according to a preset quantity and stored in a warehouse.

[0014] The present application has the following advantages: 1. In one aspect, the present application uses high-end mushroom such as tricholoma matsutake, morchella esculenta and rhizoma dioscoreae septemlobae as raw materials, and prepares high-purity mushroom peptides through directional enzymolysis and ultrafiltration membrane separation technology, and is combined with natural fermented soy sauce powder, laminaria japonica extract, shellfish extract and other natural flavoring ingredients, so that excessive artificial synthetic additives are abandoned, high-end mushroom flavors with rich levels and strong recognition are formed, the problem of single flavor and insufficient purity of traditional products is solved, the consumption trend of natural health is met, and the health risk of long-term consumption to the human body is reduced. On the other hand, part of the traditional oil is replaced by flaxseed oil and walnut oil, the supply of beneficial fatty acids is strengthened, the plant fiber in the natural composite anti-caking agent can supplement dietary fiber, and the functional ingredients such as green tea powder, red date extract, lycium barbarum polysaccharide or tremella polysaccharide are combined, so that the depth fusion of seasoning and nutrition supplement is realized, the product not only meets the seasoning demand, but also provides multiple nutritional support for the human body, and adapts to the health diet demand of different groups of people.

[0015] 2. In the present application, the natural composite anti-caking agent is innovatively prepared by compounding corn starch, malt dextrin and plant fiber at a specific ratio, the three components synergistically form a stable mechanism for water locking and preventing water migration, the porous structure of the plant fiber enhances the anti-hygroscopicity, the product is prevented from caking during storage, and the shelf life is effectively prolonged; meanwhile, the colloid structure formed after the high-proportion corn starch is gelatinized can optimize the product texture and improve the flavor hanging property and flavor release effect during cooking, so that the eating experience is better, and the product can be adapted to various cooking methods such as soup, hot pot, stewing, braising and cold dishes, so that the market application prospect is wide. BRIEF DESCRIPTION OF DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0017] Figure 1 is a flowchart of a preparation method of a high-end nutritional mushroom granule compound seasoning according to an embodiment of the present application. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art belong to the scope of protection of the present application.

[0019] In an embodiment, the present application provides a high-end nutritional mushroom granule compound seasoning.

[0020] The high-end nutritional mushroom granule compound seasoning according to the embodiment of the present application comprises, by weight ratio, 5-8 parts of high-end mushroom peptide, 8-15 parts of natural fermented soy sauce powder, 10-30 parts of salt, 5-12 parts of sugar, 7-18 parts of natural compound anti-caking agent, 0.8-2 parts of kelp extract, 0.5-1.5 parts of shellfish extract, 0.3-0.8 parts of flaxseed oil, 0.2-0.6 parts of walnut oil, 0.5-3 parts of green tea powder, 0.5-1.2 parts of red date extract, and 0.2-1 part of vegetable powder. The natural compound anti-caking agent is mixed by corn starch, malt dextrin, and plant fiber in a mass ratio of 7:2:1, and the plant fiber is selected from one or more of inulin, konjac powder, and oat fiber. The preparation method of the high-end mushroom peptide comprises the following steps: one or more of Tricholoma matsutake, Morchella esculenta, and Rhizoma dioscoreae are selected as raw materials, and after being cleaned, cooked, and minced, a compound protease is added, and directional enzymolysis is performed at a temperature of 50-55 DEG C and a pH value of 6.5-7.0 for 4-6 hours, and after the enzymolysis is completed, the high-end mushroom peptide with a purity of fresh-taste amino acid of greater than or equal to 90% is obtained by ultrafiltration membrane separation with a molecular weight cut-off of 500-3000 Da and spray drying, and the compound protease is mixed by flavor protease and neutral protease in a mass ratio of 1:1.5. The shellfish extract is a natural flavor nucleotide extract prepared by cooking, concentrating, and spray drying one or more of scallops and oysters. The spices are one or more of Sichuan pepper powder, star anise powder, cassia bark powder, and clove powder. The vegetable powder is one or more of garlic powder, onion powder, celery powder, and carrot powder. The naturally fermented soy sauce powder is made from soybean soy sauce with a fermentation cycle of ≥180 days, through low-temperature concentration and spray drying, and has an amino acid nitrogen content of ≥1.2g / 100g. The sugar is one or a mixture of two of erythritol and steviol glycosides.

[0021] Utilizing the aforementioned solution, a natural compound anti-caking agent is formulated using corn starch, maltodextrin, and plant fiber in a 7:2:1 mass ratio. This not only enhances the basic functions of moisture resistance and anti-caking, but also achieves significant breakthroughs in product shaping, flavor release, mouthfeel optimization, and stability assurance through the synergistic effect of corn starch, maltodextrin, and plant fiber. The high proportion of corn starch as the core binding component of the compound anti-caking agent results in a gelatinization reaction upon contact with water or heating, producing strong adhesiveness. This complements the natural viscosity of maltodextrin, significantly improving the agglomeration effect of the material and achieving slow dissolution rather than rapid disintegration during brewing and cooking. This process allows core flavor components such as high-end mushroom peptides and naturally fermented soy sauce powder to be released gradually, creating a layered flavor experience of "a mellow initial taste, a rich middle taste, and a sweet aftertaste," solving the pain points of uneven flavor release and insufficient aftertaste in traditional seasonings. At the same time, the colloidal structure formed after corn starch gelatinization can significantly improve the product's texture and cooking compatibility. In braising and stewing, it can fully adhere to the surface of ingredients, increasing the thickness and flavor retention of dishes, allowing the flavor to adhere to the ingredients for a longer period of time, and enhancing the harmony of the eating experience. In addition, this colloidal structure can also effectively encapsulate solid particles, reducing the gritty texture of the product, making the mouthfeel more delicate and smooth, and improving the overall eating experience.

[0022] In addition, the high proportion of corn starch can adsorb free moisture in materials, reduce the oxidative rancidity of oil components such as flaxseed oil and walnut oil, and delay the degradation of active ingredients in high-end mushroom peptides and green tea powder. Combined with the porous adsorption network of plant fiber and the moisture-resistant properties of maltodextrin, the three form a synergistic mechanism of adsorption, water locking and stability, ensuring the flavor stability, nutritional integrity and consistency of physicochemical indicators of the product during long-term storage. This allows the product to maintain excellent quality even under harsh storage conditions, significantly extending its shelf life and providing a reliable guarantee for the product's market circulation and consumer experience.

[0023] Example 2: According to an embodiment of the present invention, a method for preparing a high-end nutritious mushroom granule compound seasoning is provided.

[0024] like Figure 1 As shown, the preparation method of the high-end nutritious mushroom granule compound seasoning according to an embodiment of the present invention includes the following steps: Step S1, the raw material pretreatment is carried out in advance, including weighing corn starch, malt dextrin and plant fiber according to the mass ratio of 7:2:1, putting into the mixer and mixing for 10-15 minutes to be uniform, preparing the natural composite anti-caking agent for standby; and the high-end mushroom peptide, natural fermented soy sauce powder, salt, sugar, spices, kelp extract, shellfish extract, green tea powder, red jujube extract and vegetable powder are respectively crushed and passed through an 80-mesh standard sieve as other solid raw materials for standby; Step S2, the raw material mixing is carried out, the natural composite anti-caking agent and other solid raw materials pretreated in step S1 are weighed according to the weight parts, put into the double helix conical mixer, the mixing speed is controlled at 30-40 r / min, and mixed for 15-20 minutes; then slowly add the flaxseed oil and walnut oil, adjust the mixing speed to 20-25 r / min, and continue to mix for 5-8 minutes; Step S3, the vibration screening is carried out, the material mixed in step S2 is screened through a 100-mesh vibration screen to remove the caked particles and impurities; Step S4, the microwave sterilization is carried out, the material screened in step S3 is sent into the continuous microwave sterilization equipment, the sterilization temperature is controlled at 60-70℃, the sterilization time is 2-3 minutes, and the microwave power is 30-50 kW; Step S5, the metering packaging and storage are carried out, the material sterilized in step S4 is cooled to 25±5℃, and then packaged and stored in the warehouse according to the preset weight, and the storage condition is temperature ≤25℃ and relative humidity ≤65%.

[0025] Among them, the packaged product in step S5 is detected by a metal detector, the sensitivity is set to Fe ≥0.8 mm and SUS ≥1.2 mm, and the unqualified product containing metal impurities is removed; and the qualified product passing the metal detection is boxed according to the preset quantity and stored in the warehouse.

[0026] Example three, by means of the above example one, provides a high-end nutritional mushroom granule compound seasoning, and the weight parts of each raw material component are as follows: The high-end mushroom peptide is 6 parts by weight, which is a complex enzymatic product of tricholoma matsutake and morel, the natural fermented soy sauce powder is 12 parts by weight, the salt is 20 parts by weight, the erythritol is 8 parts by weight, the natural composite anti-caking agent is 12 parts by weight, the mass ratio of corn starch, malt dextrin and inulin is 7:2:1, the spices are 2 parts by weight, the mass ratio of pepper powder and cassia bark powder is 1:1, the kelp extract is 1.2 parts by weight, the scallop extract is 1 part by weight, the flaxseed oil is 0.5 parts by weight, the walnut oil is 0.4 parts by weight, the green tea powder is 1 part by weight, the red jujube extract is 0.8 parts by weight, and the garlic powder is 0.5 parts by weight.

[0027] In addition, the preparation steps are operated according to the above-mentioned embodiment two, wherein the mixing speed of the natural complex anti-caking agent is 30 r / min, and the mixing time is 12 minutes; the mixing speed of the other solid raw materials and the anti-caking agent is 35 r / min, and the mixing time is 18 minutes, and the mixing speed is 22 r / min after the oil is added, and the mixing time is 6 minutes; the microwave sterilization temperature is 65℃, the time is 2.5 minutes, and the power is 40 kW.

[0028] In the embodiment four, by means of the above-mentioned embodiment one, a high-end nutritional mushroom granule compound seasoning is provided, and the components of each raw material are as follows in terms of weight parts: The high-end mushroom peptide 7 weight parts is a complex enzymatic product of bamboo canes and morel, the natural fermented soy sauce powder 10 weight parts, the salt 18 weight parts, the steviol glycoside 6 weight parts, the natural complex anti-caking agent 10 weight parts, the corn starch, the malt dextrin and the konjac flour in a mass ratio of 7:2:1, the spice 1.5 weight parts of star anise powder and clove powder in a mass ratio of 2:1, the kelp extract 1.5 weight parts, the oyster extract 1.2 weight parts, the flaxseed oil 0.6 weight parts, the walnut oil 0.3 weight parts, the green tea powder 1.5 weight parts, the red date extract 1 weight part, the celery powder 0.6 weight parts and the wolfberry polysaccharide 0.4 weight parts.

[0029] In addition, the preparation method is consistent with the embodiment three, and the mixing time of the natural complex anti-caking agent is 10 minutes.

[0030] In the embodiment five, by means of the above-mentioned embodiment one, a high-end nutritional mushroom granule compound seasoning is provided, and the components of each raw material are as follows in terms of weight parts: The high-end mushroom peptide 5 weight parts is a complex enzymatic product of pine mushroom, bamboo canes and morel in a mass ratio of 1:1:1, the natural fermented soy sauce powder 14 weight parts, the salt 25 weight parts, the sugar 10 weight parts of erythritol and steviol glycoside in a mass ratio of 1:1, the natural complex anti-caking agent 15 weight parts, the corn starch, the malt dextrin and the oat fiber in a mass ratio of 7:2:1, the spice 2.5 weight parts of pepper powder and star anise powder in a mass ratio of 1:2, the kelp extract 0.9 weight parts, the shellfish extract 0.8 weight parts of a complex extract of scallops and oysters in a mass ratio of 1:1, the flaxseed oil 0.4 weight parts, the walnut oil 0.5 weight parts, the green tea powder 0.8 weight parts, the red date extract 0.6 weight parts, the carrot powder 0.4 weight parts and the tremella polysaccharide 0.5 weight parts.

[0031] In addition, the preparation method is consistent with the embodiment three, and the mixing time of the natural complex anti-caking agent is 15 minutes.

[0032] Specifically, the above-mentioned embodiment three, embodiment four and embodiment five are subjected to multiple detections, and the specific detection data are shown in Table 1.

[0033] Table 1 detection data comparison table

[0034] By means of Table 1, through detection verification, the product indicators all perform excellently, and the comprehensive beneficial effect is significantly better than the prior art: the detection results show that the moisture content of Examples three to five is controlled at 5.8%-6.5%, the total number of colonies is ≤350 CFU / g, the coliform group is ≤18 MPN / 100g, and no pathogenic bacteria are detected, completely meeting the food safety standards of high-end nutritional condiments, and the microbial stability is outstanding, laying a foundation for long-term safe storage of the product; in terms of nutritional ingredients, the glutamic acid content is 8.8g / 100g-9.5g / 100g, the aspartic acid content is 4.3g / 100g-4.8g / 100g, the umami amino acid purity meets the design requirement of ≥90%, and the natural flavoring extract of natural fermented soy sauce powder with ≥0.92g / 100g of amino acid nitrogen is combined to form a high-end mushroom flavor with rich layers, mellow and lasting, completely solving the pain points of single flavor and insufficient freshness of traditional products; the Omega-3 fatty acid content is ≥0.58g / 100g, combined with functional ingredients such as plant fiber, green tea powder and red jujube extract, the depth fusion of seasoning and nutritional supplementation is realized, and at the same time, through natural ingredient replacement of artificial synthetic additives, the healthy consumption trend is met; in the stability test, the product does not caking after being placed at 25℃ and relative humidity of 75% for 30 days, the anti-caking and stability are greatly improved, the shelf life is extended to 18 months, and the problem of easy deterioration of traditional condiments during storage is effectively solved; in addition, the product shows the characteristics of rich mushroom flavor, soft taste and no odor through sensory evaluation, and has good flavor hanging property in cooking application, and is suitable for various dietary scenes, taking into account high-end flavor experience, natural health attributes, multiple nutritional supply and excellent storage stability, and has a broad market application prospect.

[0035] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Those skilled in the art will easily think of other embodiments of the present disclosure after considering the disclosure in the specification and examples. The present application is intended to cover any variations, uses or adaptations of the present disclosure that follow the general principles of the present disclosure and include common knowledge or conventional technical means in the technical field not disclosed by the present disclosure. The specification and examples are only considered as exemplary, and the true scope and spirit of the present disclosure are indicated by the claims.

[0036] It should be understood that the present disclosure is not limited to the precise structures described above and shown in the drawings, and various modifications and changes can be made without departing from the scope thereof. The scope of the present disclosure is limited only by the appended claims.

Claims

1. A high-end, nutritious mushroom granule compound seasoning, characterized in that, Its raw material components, by weight ratio, include: 5-8 parts high-end mushroom peptides, 8-15 parts natural fermented soy sauce powder, 10-30 parts salt, 5-12 parts sugar, 7-18 parts natural compound anti-caking agent, 0.8-2 parts kelp extract, 0.5-1.5 parts shellfish extract, 0.3-0.8 parts flaxseed oil, 0.2-0.6 parts walnut oil, 0.5-3 parts green tea powder, 0.5-1.2 parts jujube extract, and 0.2-1 parts vegetable powder; The natural composite anti-caking agent is composed of corn starch, maltodextrin, and plant fiber mixed in a mass ratio of 7:2:

1. The preparation of the high-end mushroom peptides includes the following steps: One or more of matsutake mushrooms, morel mushrooms, and bamboo fungus are selected as raw materials. After washing, steaming, and mincing, a complex protease is added, and the mixture is subjected to directional enzymatic hydrolysis for 4-6 hours at a temperature of 50-55℃ and a pH of 6.5-7.

0. After hydrolysis, the mixture is separated by ultrafiltration membrane with a molecular weight cutoff of 500-3000 Da, and then spray-dried to obtain high-end mushroom peptides with a umami amino acid purity ≥90%.

2. The high-end nutritious mushroom granule compound seasoning according to claim 1, characterized in that, The complex protease is a mixture of flavor protease and neutral protease at a mass ratio of 1:1.

5.

3. The high-end nutritious mushroom granule compound seasoning according to claim 1, characterized in that, The plant fiber is one or more of inulin, konjac flour, and oat fiber.

4. The high-end nutritious mushroom granule compound seasoning according to claim 1, characterized in that, The shellfish extract is a natural flavor nucleotide extract made from one or more of scallops and oysters through steaming, concentration, and spray drying.

5. The high-end nutritious mushroom granule compound seasoning according to claim 1, characterized in that, The spices are one or more of the following: Sichuan pepper powder, star anise powder, cinnamon powder, and clove powder.

6. The high-end nutritious mushroom granule compound seasoning according to claim 1, characterized in that, The vegetable powder is one or more of garlic powder, onion powder, celery powder, and carrot powder, mixed together.

7. A method for preparing a high-end nutritional mushroom granule compound seasoning, used in the preparation of the high-end nutritional mushroom granule compound seasoning according to any one of claims 1-6, characterized in that, Includes the following steps: Step S1 involves pre-treating the raw materials, including weighing corn starch, maltodextrin, and plant fiber in a mass ratio of 7:2:1, mixing them in a mixer for 10-15 minutes until homogeneous, and preparing a natural compound anti-caking agent for later use; and separately pulverizing high-end mushroom peptides, natural fermented soy sauce powder, salt, sugar, spices, kelp extract, shellfish extract, green tea powder, jujube extract, and vegetable powder, and passing them through an 80-mesh standard sieve, as other solid raw materials for later use; Step S2: Mix the raw materials. Weigh the natural composite anti-caking agent and other solid raw materials pretreated in Step S1 according to the weight parts, put them into the double helix conical mixer, control the mixing speed to 30-40 r / min, and mix for 15-20 minutes. Then slowly add flaxseed oil and walnut oil, adjust the mixing speed to 20-25 r / min, and continue mixing for 5-8 minutes. Step S3: Vibration screening is performed. The material mixed in step S2 is screened through a 100-mesh vibrating screen to remove agglomerated particles and impurities. Step S4: Perform microwave sterilization. The material after screening in step S3 is fed into a continuous microwave sterilization device. The sterilization temperature is controlled at 60-70℃, the sterilization time is 2-3 minutes, and the microwave power is 30-50kW. Step S5: Perform metering, packaging, and storage. Cool the sterilized material from step S4 to 25±5℃, meter and package it according to the preset weight, and store it in the warehouse. The storage conditions are temperature ≤25℃ and relative humidity ≤65%.

8. The preparation method of the high-end nutritious mushroom granule compound seasoning according to claim 7, characterized in that, It also includes the following steps: The packaged products from step S5 are passed through a metal detector to remove unqualified products containing metal impurities; and the qualified products that pass the metal detector are packed into boxes according to a preset quantity and stored in the warehouse.

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