Food flavoring and its processing method

From the paper

Abstract

The invention relates to a food seasoning and the processing method. The food seasoning is made by the following raw materials according to the part by weight: matsutake of 1 to 5 parts, morchella esculenta of 1 to 3 parts, agrocybe cylindracea of 40 to 55 parts, mushroom of 2 to 6 parts, yellow boletus of 1 to 3 parts, sesame of 2 to 5 parts, peanut of 8 to 14 parts, vegetable oil of 10 to 15 parts, feast sperm of 0.1 to 1.5 parts, pepper of 15 to 20 parts, spice of 2 to 4 parts and salt of 1 to 3 parts. The food seasoning of the invention takes feast as the main raw materials, and is a green condiment, and has the advantages of strong mushroom taste, crispy and delicious and rich nutrition.