Vegetable fermented blood flavor seasoning composition for vegetable substitute meat

Abstract

A method for preparing a seasoning composition, which includes preparing preliminary fish sauce by performing preliminary fermentation of a preliminary mixture including mushrooms, salt, soy sauce, yeast, and water; separating a liquid-phase and a solid content from the preliminary fish sauce and performing primary fermentation of a first mixture including the solid content of the preliminary fish sauce, spring onion roots, and water to prepare first fish sauce; separating a liquid-phase and a solid content from the first fish sauce and drying the solid content of the first fish sauce; and mixing the solid content of the dried first fish sauce, the liquid-phase of the preliminary fish sauce, the liquid-phase of the first fish sauce, and an extracted beet juice, and subjecting the mixture to ageing.

Dependencies are inferred from the claim text.