89results about How to "Strong aftertaste" patented technology

A special-flavor rice processing method comprises the following steps that 1, unhusked rice is subjected to direct drying, dehumidification and impurity removal after being harvested till the moisture content is lower than 18%, storage is performed after warehousing, the temperature of a warehouse is controlled to be 10 DEG C, and the relative humidity is controlled to be 40%; 2, the unhusked rice in the warehouse is quickly frozen in a quick freezing device for 30 minutes, and the quick freezing temperature is -10 DEG C; 3, the quickly-frozen unhusked rice is fed into a fumigating bin to be subjected to fumigation; 4, the fumigated unhusked rice is subjected to rice-husk separation and rice separation and then is milled and grading to obtain white rice, the white rice is delivered to the warehouse to be stored, the temperature of the warehouse is controlled to be 10 DEG C, and the relative humidity is controlled to be 40%; 5, finish machining is performed, and polishing, color sorting, grading and finished product package are conducted on the white rice obtained in the step 4 in the month before selling; 6, storage is performed, namely packaged finished products obtained in the step 5 are delivered to the warehouse to be stored, the temperature of the warehouse is controlled to be 10 DEG C, the relative humidity is controlled to be 40% for selling.

The present invention discloses a creamy spiced melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasses, saccharin sodium and maltol or cream according to a certain mixing ratio and adopting a certain production process. Said invented creamy spiced melon seed is luscious in taste, and its production process is good and unique.

The invention relates to a bean product and a method for producing the same, in particular to a fried dried beancurd with spiced sauce and a method for producing the same. The bean product is characterized in that the fried dried beancurd with spiced sauce contains 25 to 38 percent of water; and the producing method is technically characterized in that: before marinating, the bean product is boiled in solution of sodium carbonate for 2 to 4 minutes; and then the bean product with spiced sauce is deep-fried, mixed with other raw materials and packaged.

The present invention discloses a fruit-taste melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasse, saccharin sodium and emulsified sweet orange or honey peach essence or preserved plum essence or peppermint essence as auxiliary material according to a certain mixing ratio and adopting a certain production process. Said invented fruit-taste melon seed is luscious and patatable in taste and its production process is good and unique.

The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.

The invention discloses a process for producing fragrant and crisp dry-cured beef. The dry-cured beef is prepared from 1,000 parts of fresh cattle meat, 25 to 28 parts of salt and 2 to 3 parts of monosodium glutamate. The process comprises the following steps of: removing sundries from the fresh cattle meat to leave pure meat, shredding and salting; roasting the salted cattle meat shreds by usingcoke till thorough cooking; roasting the salted cattle meat shreds by using coke, and cooking the roasted cattle meat in an iron pot; cooling the cooked cattle meat to normal temperature, and pressing the cattle meat to the thickness of 0.3 to 0.5 centimeter in a press; frying the pressed cattle meat in a frying pan to obtain fragrant and crisp dry-cured beef; and sterilizing the fried dry-cured beef, cooling, performing quantitative bagging, vacuumizing, and packing with a plastic film. The dry-cured beef has the characteristics of high nutritional value, spicy and delicious taste, pure taste, freshness, mellowness, thick aftertaste, high protein content, low fat content and the like; and the dry-cured beef has unique fragrance, the protein content is 57.5 percent, and the fat content is28.4 percent.

The invention provides a fried-free instant noodle with low oil content, and relates to the technical field of food. The fried-free instant noodle with low oil content comprises the following components in parts by weight: 80-90 parts of flour, 0.1-0.5 part of edible salt, 1-3 parts of purple potato starch, 0.5-1 part of peanut sprout freeze-dried powder, 1-3 parts of pumpkin seed powder and 1-3 parts of fried rice sprout powder. The fried-free instant noodle prepared by the invention is multiple in flavors, thick in aftertaste, free from extraneous odor and good in mouthfeel, and has good health care function; pure natural plants are selected as raw materials, and the fried-free instant noodle has homology of medicine and food; the fried-free instant noodle is scientific in formulation, is prepared by the modern technology, and is rich in multiple beneficial substances needed by the human body.

The invention discloses a garland chrysanthemum vegetarian ball and a preparation method thereof. The vegetarian ball is composed of following components in parts by weight: 90 to 100 parts of garland chrysanthemum, 0.1 to 1 part of salt, 0.5 to 1 part of plant oil, 0.1 to 0.5 part of raw ginger, 0.1 to 0.5 part of fistular onion bulb, 1 to 3 parts of peanut bud, 0.5 to 1 part of corn silk, 1 to 3 parts of sweet potato tender leaves with stems, 5 to 15 parts of wheat flour, 0.5 to 1 part of gynostemma pentaphylla water extract, 0.5 to 1 part of Chinese angelica water extract and 0.5 to 1 part of clove water extract. The vegetarian ball prepared by the method has the advantages of various flavors, rich aftertaste, no rare delicacy, and good taste, has a good healthcare function, is a medicinal and edible food which is composed of pure natural plants, furthermore, the formula of the pill is scientific, the pill is processed though a traditional technology, contains a plurality of beneficial substances which are needed by the human body, and can improve the human immunity.

The present invention relates to the field of food processing, and provides a carrot superfine powder pancake formula, which is composed of the following raw materials in parts by weight: 480-520 parts of flour, 880-1000 parts of coarse wheat flour, 900-1020 parts of corn flour, and 35 parts of carrot superfine powder. ‑43 parts, purified water 2000‑2300 parts. The superfine powder pancake of the invention has uniform and delicate structure, crisp and refreshing taste, yellowish green color, sweet taste, strong aftertaste and slight carrot aroma. It has high nutritional value, is good for digestion, and promotes absorption. It is suitable for people of all ages, especially for people with poor digestion.

The invention discloses a method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice. The method comprises the following steps of: preparing the glutinous rice flour and the glutinous rice milk beverage; carrying out enzymatic hydrolysis on the glutinous rice to obtain the glutinous rice flour as a raw material and a glutinous rice protein extraction solution; drying the glutinous rice flour as the raw material to obtain the glutinous rice milk beverage; and adding raw materials such as sucrose, malt paste sucrose and casein in the glutinous rice protein extraction solution and mixing and homogenizing to obtain the glutinous rice milk beverage. The glutinous rice flour prepared by the method disclosed by the invention maintains various texture properties of traditional glutinous rice flour and have basically consistent firmness, viscosity, cohesiveness, viscosity index curve with traditional levigation glutinous rice flour. The glutinous rice milk beverage prepared by the method disclosed by the invention accords with the sanitary standard of plant protein beverage and has the advantages of yellowish color, luster, typical rice flavor, diversified tastes, no adverse smell, gentle taste, strong aftertaste, no peculiar smell, favorable mouthfeel, liquid flowing, no precipitation or suspended matters, average particle size being 229.3nm, uniformity in texture and favorable health-care function.

The invention provides nutritional wild fern root vinegar and a preparation method thereof, and relates to the technical field of food processing. The nutritional wild fern root vinegar is prepared by the steps of adding nutritious traditional Chinese medicines into fern roots serving as main raw materials and sticky rice serving as auxiliary materials, conducting saccharification, alcoholization and acidification fermentation by a traditional solid fermentation process, and then mixing with various condiments. The nutritional wild fern root vinegar provided by the invention is faint in scent, strong, soft and lingering in sour, mellow and sweet, is a condiment and also is a nutritional health-care product.

The invention discloses Acetobacter sp. HJB-012 capable of improving flavor of white spirits, and belongs to the field of white spirit brewing technology. The bacterial strain has been deposited with the China General Microbiological Culture Collection Center (CGMCC) on December 12, 2012, and assigned the accession number: CGMCC NO. 6982. The HJB-012 bacterial strain is a heteromorphosis anaerobic fermentation bacterial strain capable of producing acetic acid and lactic acid, has a good acid-ester-producing capacity, improves qualities of white spirits, and improves flavors of white spirits. By adopting the HJB-012 bacterial strain for brewing white spirits, important functional bacteria for brewing white spirits are supplemented, and intensified white spirit brewing technology is achieved; theoretical basis and technical support for improving present-day automation white spirit brewing technology are provided, technical guidance for improving promotion of traditional industries is provided; and popularization of the technology has all-important practical significance for producing Laobaigan flavor and other flavor white spirits.

The invention discloses a production method of crispy stomach-invigorating cured beef which comprises the following raw materials in parts by weight of 80-100 parts of fresh beef, 0.5-1 part of pericarpium citri reticulatae, 0.5-1 part of Chinese ginger, 0.3-0.5 part of rhizoma atractylodes, 0.4-0.6 part of cassia twig, 0.6-0.8 part of hawthorn, 0.8-1.2 parts of tuckahoe, 0.7-1 part of fructus amomi, 0.3-0.5 part of Prunus humilis Bunge leaves, 0.6-0.8 part of bitter melon leaves and a defined mount of salt and monosodium glutamate. The crispy stomach-invigorating cured beef produced by adopting the production method disclosed by the invention have the characteristics of being high nutritive value, spicy in taste and pure in taste, strong in flavor, high in protein content and low in fat content, being fresh and delicious; and in addition, multiple Chinese herbal medicinal ingredients such as the pericarpium citri reticulatae, the tuckahoe, the hawthorn and the fructus amomi added in raw materials have the functions of tonifying spleen and invigorating stomach, and promoting appetite, and thus the crispy stomach-invigorating cured beef is beneficial to the health after being eaten for a long time.

The invention discloses a manufacturing method of yellow tea. The manufacturing method of the yellow tea comprises the following steps: 1), picking fresh tea leaves; 2), carrying out shaking; 3), wrapping the shaken tea leaves by using double-layer vellum, wherein each package contains 1.0-1.5 kilograms of the spread tea leaves, placing the packages in a vacuum device, and carrying out treatment for 6-10 hour until yellow spots appear on the tea leaves; 4), carrying out withering; 5), carrying out fixation, namely carrying out low-temperature fixing; 6), carrying out piling until the tea leaves are yellow; 7), carrying out drying; 8), carrying out rolling; 9), carrying out drying, and 10), carrying out purification. The processing method ensures high quality and efficiency of yellow tea processing, and especially improves color, aroma, taste and shape of the yellow tea with 'yellow leaves and yellow soup', as well as the leaf bottom qualities; moreover, the manufacturing method increases the yield of tea production and improves quality of the yellow tea. The prepared yellow tea has a slight flower aroma.

The invention discloses black bone chicken powder and a preparation method thereof. The black bone chicken powder is mainly prepared from the following raw materials in parts by weight: 340-365 parts of black bone chicken meat, 40-50 parts of water and 0.9-1.1 parts of hydrolysis protease which form a first part, 20-25 parts of edible glucose, 1.4-1.6 parts of D-xylose, 3-4 parts of glycine, 4-5 parts of L-cysteine, 1.5-2 parts of DL-methionine, 70-80 parts of chicken oil and 20-36 parts of edible salt which form a second part, 23-32 parts of white granulated sugar, 55-69 parts of aginomoto, 2.5-3.7 parts of disodium 5'-ribonucleotide, 70-84 parts of edible salt, 1.3-1.7 parts of disodium succinate, 55-70 parts of maltodextrin, 55-70 parts of starch sodium octenylsuccinate, 0.8-1.2 parts of glycerin monostearate and 90-110 parts of water which form a third part. The black bone chicken powder disclosed by the invention smells delicious, and the black bone chicken feature grease fragrance is outstanding. The preparation method is simple and is easy to operate.

The present invention discloses sour and spicy hotpot bottom materials without causing internal heat and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 3-5 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 3-4 parts of vinegar powder; 2-3 parts of tomato sauce; 3-5 parts of pickled Chinese cabbages; 1-2 parts of radix puerariae; 1-2 parts of mint; and 0.5-2 parts of mulberry leaves. The hotpot bottom materials are full of sour and spicy taste, red and bright in color and luster, refreshing and smooth in mouth, and tasty, and do not cause internal heat.

The invention relates to a natural flavoring agent and seasoner prepared from the natural flavoring agent. A preparation method of the flavoring agent includes the following steps that 1, by weight, 550-750 parts of old hens, 50-100 parts of ducks, 100-250 parts of livestock and poultry bones, 60-140 parts of fungi, 10-50 parts of dried scallops and 0.5-4 parts of onion are precooked, and after precooking waste water is removed, a reserve material is obtained; 2, the reserve material and water are mixed according to the volume ratio of 1:(1-5), boiling is carried out for 2-3 h at the temperature of 100-125 DEG C, and a mixture is obtained; 3, the mixture and water are mixed according to the volume ratio of 1:(1-5), after the temperature and pH are adjusted, complex enzymes comprising flavourzymes are added for enzymolysis, and enzymatic hydrolysate is obtained; 4, after the enzymatic hydrolysate is filtered and centrifuged, supernate is taken, the supernate is concentrated till the water content ranges from 30% to 40%, and the natural flavoring agent is obtained.

The invention relates to a processing method of flavored rice. The processing method comprises the following steps: drying harvested rice by means of hot wind to control the water content of the ricefirst; then quickly freezing the rice after removing impurities, carrying out interval fumigating treatment for 2-3 times on the quickly frozen rice by using a special fumigating material package, andremoving husks of the fumigated rice, wherein the husking yield is between 60% and 80% to obtain a semi-product; then atomizing and spraying rice fermentation liquor to the surface of the semi-product and storing the semi-product in a warehouse; then controlling the comprehensive water content of the rice to be within 18% by means of low-temperature drying after steaming; and then successively carrying out hulling, husked rice separation, secondary rice milling, grading, color sorting and polishing to obtain finished product rice. According to the processing method provided by the invention,the broken rice rate can be reduced greatly, and meanwhile, the rice is strong in fragrance and has a health-care effect.

The invention discloses a stir-frying method of a cream Dabie mountain hickory nut. The stir-frying method comprises the following steps of 1, preparing an ingredient liquid composed of 48000 to 52000g of mountain spring water, 140 to 160g of sodium cyclamate, 45 to 55g of acesulfame potassium (OK sugar), 48 to 55g of ethyl maltol, 90 to 110g of Hangman essence, 9000 to 11000g of table salt, and 3000 to 4000g of white sugar, 2, carrying out acerbity removal and rolling stir-frying on hickory nut kernels, 3, immersing the treated hickory nut kernels in the ingredient liquid, 4, carrying out rolling stir-frying, screening and detection, and 5, carrying out packaging by a bag. The fried cream Dabie mountain hickory nut is glossy, has a clean surface, a uniform color, a moderate saline and sweet taste, a crisp taste, a lasting fragrance, and a long aftertaste.

The invention relates to the technical field of food processing, in particular to a passion fruit wine making method. Passion fruit is screened for crushing and pulping; complex enzyme is added for obtaining enzymatic hydrolysate; then, aqueous alkali is added for dissolution and clarification; then, Se-enriched yeast and distiller's yeast are added for fermentation; after the clarification again,wine fermented with osmanthus flowers is used for preparation; finally, aging is performed to obtain the passion fruit wine. The passion fruit wine has the advantages that the wine liquid is clear and glossy; no precipitate and intense fruit fragrance are realized; the taste is fragrant, sweet, sour and delicious; various health care effects of stimulating the appetite, inducing resuscitation, tonifying the spleens, tonifying deficiency, eliminating toxin, nourishing the skin, clearing away the lung-heat, moistening dryness, reducing blood sugar and blood fat and the like are achieved; the preparation method is simple; the production is easy.

The invention discloses fermented sour soup flavored beef jerky and a preparation method thereof. The beef jerky comprises, by weight, 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part ofginger slice, 1.8-2.2 parts of rock sugar, 0.2-0.4 part of compound phosphate, 2.0-2.4 parts of lactic acid bacteria and yeast, 1.3-1.7 parts of glucose, 0.8-1.2 parts of salt, 5.5-6.5 parts of honey, 0.3-0.7 of chili powder, 0.8-1.2 parts of spiced powder, 0.8-1.2 parts of pepper, 0.8-1.2 parts of Sichuan pepper, 0.8-1.2 parts of Sichuan pepper powder, 7.5-8.5 parts of red sour soup and 5.5-6.5parts of sesame oil. The sour soup flavored beef jerky prepared by the above components has the unique flavor of the sour soup, the flavor of the beef jerky is more excellent, the nutritional value ishigher, the digestibility of the fermented beef jerky is improved, and the flavor is improved. The probiotics in the fermented beef jerky inhibits the growth of harmful microorganisms, prolongs the shelf life of the beef jerky, and improves the safety of the beef jerky.

The invention discloses a winter nourishing ball. The winter nourishing ball comprises the following components in parts by weight: 20-30 parts of maize meal, 10-15 parts of soybean meal, 20-25 parts of wheat flour, 15-20 parts of purple sweet potato powder, 3-5 parts of sorghum root, 3-5 parts of rice sprout, 5-8 parts of sesame leaves, 3-5 parts of water chestnut leaves, 2-3 parts of selenious yeast, 2-3 parts of endothelium corneum gigeriae galli, 2-4 parts of pumpkin flower, 5-8 parts of jujube pit powder, 0.5-1 part of minced ginger, 2-4 parts of peanut coat, 5-8 parts of nutritious vinegar, 0.5-1.5 parts of salt and 8-12 parts of purple sweet potato leaves micropowder. The ball prepared from the components is delicious in taste, rich in aftertaste, free of peculiar smell and good in taste; the ball has an excellent heath function; the ball selects pure natural plants as the raw material and can be used as medicine and food; the formula is scientific; the ball is processed and prepared by a conventional process, is rich in beneficial substances required for the human body, and can be used for enhancing immunity of the human body and improving the intestinal function of the human body.

The present invention relates to a preparation method for hand-tearing beef, specifically to a preparation method for air-dried hand-tearing yak meat. The technical problem solved by the present invention is to provide a preparation method for air-dried hand-tearing yak meat, wherein the preparation method has a short production period, the prepared product has unique flavor. The preparation method of the present invention comprises the following steps: sousing, wherein 100 parts by weight of the yak meat is soused under a closed condition, the temperature is 0-4 DEG C, the sousing time is 1-2 days, the formula of the sousing solution comprises a sousing seasoner, 0.3-0.7 parts by weight of glucono-delta-lactone, 0.5-1.2 parts by weight of yeast, and 10<6>-10<7> cf / g of lactic acid bacteria; drying, wherein a baking treatment is performed for 5-20 hours at the temperature of 60-70 DEG C; smoking, wherein a smoking treatment is performed for 10-30 hours; cooking until the meat is cooked. According to the present invention, the yeast and the lactic acid bacteria are added, such that the sousing time is substantially reduced, the special flavor is added, and the prepared air-dried hand-tearing yak meat has characteristics of moist taste, crispy meat, rich aftertaste, and the like.

The present invention discloss a kind of yellow multi-taste melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasses, saccharin sodium and curry powder or lemon yellow according to a certain mixing ratio and adopting a certain production process. Said melon seed is orange-yellow and bright in appearance, and its taste is luscious and palatable and its production process is good and unique.

The invention discloses tartary buckwheat leaf tea. The main process of the tartary buckwheat leaf tea comprises the steps that tartary buckwheat leaves subjected to cleaning and fixation after being picked are mixed with sweet osmanthus powder, the mixture is kneaded into balls, an inoculation fluid prepared from apple juice is sprayed for fermentation, and then the tartary buckwheat leaf tea is prepared through baking. The appearance color of the tartary buckwheat leaf tea is brownish green, the liquid color of made tea is yellow green and transparent, aftertaste is heavy and mellow, the made tea is faint scented and elegant, has the faint scent of the buckwheat leaves, also has a light apple flavor and sweet osmanthus flavor and has the cooling, refreshing and laryngopharynx-moistening effects, the problem that the tartary buckwheat leaf tea has single taste and green and astringent smell is solved, and the nature of the tartary buckwheat leaf tea is enriched. The tartary buckwheat leaf tea becomes a fashionable healthy drink and is well received by consumers.

The present invention discloses a manufacture method of stir-fried green tea. Specific steps are as follows: (1) tea picking, (2) withering, (3) enzyme deactivating, (4) rolling, (5) strip tidying, (6) air-drying, (7) stir-frying to be dry, (8) re-stir-frying, and (9) refrigerating. The manufactured stir-fried green tea by the method is thin, tight and uniform in strips, has tips, and is green incolor and luster, bright in soup color, mellow in high in fragrance, mellow in aftertaste, resistant to brew, etc.

The present invention discloses sour tasted fish balls. The sour tasted fish balls are prepared from the following raw materials in parts by weight: 500-510 parts of silver carp fleshes, 10-11 parts of pumpkin powder, 20-21 parts of shrimp shells, 10-11 parts of fruit vinegar, 20-21 parts of haws, 3-4 parts of lucid ganoderma, 1-2 parts of herba gynostemmatis pentaphylli, an appropriate amount of isomaltooligosaccharides, 10-15 parts of soybean meal, 0.1-0.2 part of protease, 9-10 parts of edible salt, 2-3 parts of lactic acid bacteria, 2-3 parts of yeasts, 15-20 parts of egg white powder and 50-55 parts of starch. The sour tasted fish balls are small in smelly taste, have the special delicious taste of the fish flesh, and are mellow in aftertaste, delicate in mouthfeel, dense in cross sections and strong in elasticity. The added isomaltooligosaccharide improves the solubility of myofibrillar proteins in a solution with low ionic strength and is conductive to the formation of gel. In addition, the sour tasted fish balls are high in calcium content, have various Chinese herbal medicinal ingredients, and have effects of lowering lipids.

The invention relates to a fermented soybean product belonging to the food field, and provides a method for preparing a solidification-type vegetable protein yoghourt rich in iodine. The method is as below: preparing a plant protein yoghourt with soybean as the main raw material, and adding a kelp material containing iodine; homogenizing the mixture; inoculating compound bacteria containing Lactobacillus bulgaricus, bifidobacterium and Streptococcus thermophilus into the mixture, and conducting fermentation and curding, so as to obtain the solidification-type vegetable protein yoghourt product. The product not only contains the nutrition and function of a soybean yoghourt, but also can maintain iodine intake, and has very high nutritional value and health care function.

The invention discloses an edible mushroom seasoning. The edible mushroom seasoning is prepared from the following raw materials in parts by weight: 2-4 parts of edible fungus, 0.5-1.5 parts of shitake, 3-6 parts of oyster mushroom, 2-6 parts of mongolia mushroom, 0.5-2 parts of pleurotus eryngii, 0.1-0.5 part of hericium erinaceus, 1-5 parts of hypsizygus marmoreus, 15-20 parts of bones of beasts and birds, 0.1-0.3 part of wolfberry fruits, 0.5-1 part of red date, 0.1-0.6 part of refined salt, 0.5-1 part of bruised ginger, 1.5-2.6 parts of minced scallion, 0.4-0.8 part of garlic, 0.5-2 parts of wild pepper powder, 0.2-0.8 part of sesame, 1-3 parts of dry chili, 0.1-0.2 part of pepper powder, 0.4-0.7 part of cooking wine, 1-3 parts of aniseeds, 0.1-0.3 part of thick broad-bean sauce and 8-13 parts of vegetable oil. The invention further discloses a preparation method of the edible mushroom seasoning. By utilizing multiple edible mushrooms, the edible mushroom seasoning is good in color, strong and rich in taste, long in aftertaste, strong in flavor, high in nutrition value and suitable for being eaten by children, women and aged people.

The invention relates to a seasoning composition for cooking eel. The seasoning composition is characterized by comprising the following components in parts by weight: 1.5-3 parts of garlic leaves, 1.5-3 parts of folium sennae, 1.5-3 parts of cherry leaves, 1-2 parts of bitter gourds, 1.5-3 parts of freeze-dried purple sweet potato pieces, 1-2 parts of snakegourd fruit seeds, 2-4 parts of rape flowers, 0.5-1 part of dendrobe, 1-2 parts of epimedium, 0.5-1 part of spiced salt, 0.5-1 part of highland barley wine, 1.5-3 parts of galanga, 1-2 parts of celery stalks, 1.5-3 parts of welsh onion stalks, 0.5-1 part of pericarpium zanthoxyli, 1.5-3 parts of bracken fern, 2-4 parts of garlic, 1.5-3 parts of ten-fragrance colza oil, 1.5-3 parts of garland chrysanthemum, 0.5-1 part of bighead atractylodes rhizome polysaccaride, 1-2 parts of purple sweet potato leaves, 1-2 parts of water extract of radix astragali, 1-2 parts of water extract of gynostemma pentaphylla, 1-2 parts of peanut kernels and 0.5-1.5 parts of dried pepper. Eel cooked by using the seasoning provided in the invention has the advantages of delicious flavor, strong aftertaste, no peculiar smell, good taste and favorable health-care function. Being a food of homology of medicine and food prepared by choosing purely natural plants as raw materials, the seasoning composition is scientific in formula, is processed through a traditional process, and is rich in a plurality of beneficial substances required by a human body. With adoption of the seasoning composition, the immunity of the human body can be improved.