A method of manufacturing natural seasonings by drying and grinding Lentinus edodes(shiitake), anchovies, kelp, shrimps and green tea leaf is provided to use no preservatives and artificial pigments and to maintain natural characteristics of each material. Natural seasonings are prepared by mixing 60% by weight of anchovies, 30% by weight of kelp, 6% by weight of shrimps, 3% by weight of Lentinus edodes and 1% by weight of green tea leaf and grinding to 200 to 250 meshes. The raw materials are dried at 18 to 25deg.C and a wind velocity of 2.5 to 4.5m/s outside in the sun or at 50deg.C for 3hr in a drying room to give anchovies, kelp, shrimps and green tea leaf with a moisture content of 8 to 11% and Lentinus edodes with a moisture content of 12 to 14%. The anchovies are obtained by aging disemboweled anchovies in 0.5% green tea extract at 18 to 25deg.C for 5hr.
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