A process for preparing a natural aromatic cooking condiment, which process comprises: S1,
raw material pretreatment; S2, primary
centrifugation; S3, secondary
centrifugation; S4, extract mixing; S5,
mixed solution concentration; and S6, sterilization and packaging. In the process, an Osmanthi fragrantis
flos powder, a Chrysanthemi
flos powder, and a loquat
powder are added, wherein the Osmanthi fragrantis
flos powder has the effects of maintaining beauty and youth and invigorating the
spleen and
stomach, the Chrysanthemi flos powder is rich in nutrients such as saccharides, amino acids and vitamins, and is capable of regulating intestinal microbial
flora and promoting gastric
peristalsis to prevent
constipation, and the loquat powder has the effects of clearing heat and moistening the lungs, dissipating
phlegm and relieving a cough, lubricating the intestines and relieving
constipation, clearing liver-fire and promoting
bile flow, and clearing heat and removing
toxicity, which increase the nutritional value of the natural aromatic cooking condiment while improving the taste. By means of adding a process of bioenzymatic degradation to the
centrifugation process, so as to subject chicken to enzymolysis, the original
aroma of the chicken is reserved, and also, the prepared natural aromatic cooking condiment is easy to digest and absorb due to the bioenzyme-aided
decomposition of the proteins in the chicken.