The invention discloses
mushroom five-kernel sauce and a preparation method thereof. The
mushroom five-kernel sauce is prepared from 45-60 parts of
vegetable oil, 12-22 parts of
chili powder, 12-22 parts of
sunflower seed kernels, 7-12 parts of pine nut kernels, 7-12 parts of crushed peanuts, 7-12 parts of walnut kernels, 5-10 parts of white sesame seeds, 2-5 parts of
tricholoma matsutake, 0.5-1 part of fermented soya beans, 0.5-1 part of soybeans, 1-2 parts of edible salt and 0.1-0.2 part of compound spice
seasoning. The manufacturing method comprises the following steps: weighing raw materials for later use; heating the
vegetable oil to 120-130 DEG C; stir-frying the
sunflower seed kernels, the pine nut kernels and the walnut kernels for 10-15 minutes; the output power of the frying pan is 10-12kw, adding chilli
powder, and frying for 5-10 minutes; adding crushed
tricholoma matsutake, soybeans and complete fermented soybeans, and stir-frying for 10-20 minutes; adding edible salt, and stirring at a
constant speed for 5-10 minutes; stopping heating, adding crushed peanuts and half of white sesame seeds, and frying for 10-15 minutes at the residual temperature of 100-110 DEG C; adding composite spicy seasonings, and uniformly stirring by using a mechanical arm to obtain composite
seasoning sauce; closing the
machine, taking out the composite
seasoning sauce, uniformly spreading the other half of white sesame seeds layer by layer, and filling to obtain a semi-finished product; and sterilizing to obtain a finished product.