| 摘要 |
PURPOSE: A producing method of a liquid mushroom natural seasoning is provided to obtain the mushroom natural seasoning having properties of dark soy sauce and brewing soy sauce. CONSTITUTION: A producing method of a liquid mushroom natural seasoning comprises the following steps: mixing 15-30wt% of lentinus edodes, 5-10wt% of pleurotus ostreatus, 0.01-0.5wt% of pectinase, and 60-75wt% of water(S1); fermenting the mixture for 12-36 hours at 55-60 deg C to obtain a fermented product(S2); heating the fermented product at 90-100 deg C, filtering the product before settling at 0-15 deg C for 2-24 hours, and removing sediments from the product to obtain mushroom fermentation liquid(S3); mixing 50-70wt% of mushroom fermentation liquid, 5-10wt% of white sugar, 10-15wt% of brewing soy sauce, 0.1-1wt% of sodium citrate, 10-20wt% of edible salt, 0.1-1wt% of disodium succinate, 0.1-1wt% of 5`-disodium guanylate, and 1-5wt% of green rice; and heating the mixture at 90-100 deg C before filtering and cooling(S4).
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