| abstract |
The present invention is to provide a liquid natural seasoning that can make use of the mushroom's inherent effects and flavors and flavors even in large quantities,n n n Oyster mushroom, shiitake mushroom, enzyme, purified water ratio of 21: 7: 0.2: 71.8 and the mushroom extract was decomposed for 72 hours at a temperature of 55 ℃ ~ 60 ℃, and the mushroom extract, purified salt, soy sauce, purified water and subsidiary materials, respectively 50: 18: 12: 8: The mixture was filtered to be 12 to increase the content of the soluble solids in the mushroom extract, and at the same time, the additives added to the mushroom extract in order to have a taste and ingredients as a seasoning. |