LIQUIDED NATURAL SEASONINGS

Liquefied natural seasonings are provided to increase soluble solid content of mushroom extracts by changing a processing temperature in an enzymatic treatment. A method for preparing liquefied natural seasonings comprises the following steps of: mixing Pleurotus ostreatus, Lentinus edodes, enzyme and purified water in a ratio of 21:7:0.2:71.8 and decomposing the mixture at a temperature range of 55-60°C for 72 hours to obtain mushroom extracts in a first step; and mixing the obtained mushroom extracts, refined salt, soy sauce, purified water and supplementary ingredients in a ratio of 50:18:12:8:12 and filtering the obtained seasonings in a second step. In the first step, the primary decomposition is performed at 40-50°C for 12 hours and the secondary decomposition is performed at 55-60°C for 60 hours.