The invention discloses an instant
bolete soup product and a preparation process thereof. The formula of the product comprises the following materials, in parts, of 8800 parts to 9500 parts of
chicken fat, 800 parts to 1200 parts of onion, 400 parts to 600 parts of green Chinese onion, 300 parts to 500 parts of garlic, 400 parts to 600 parts of fresh ginger, 100 parts to 200 parts of
bolete, 500 parts to 700 parts of
lentinus edodes, 100 parts to 300 parts of
russula virescens, 30 parts to 70 parts of white pepper, 50 parts to 150 parts of rhizoma kaempferiae, 30 parts to 70 parts of cardamom, 12 parts to 18 parts of Chinese angelica, 1900 parts to 2300 parts of salt, 1700 parts to 2100 parts of
monosodium glutamate, 600 parts to 800 parts of
sugar, 400 parts to 500 parts of poultry soup-stock, 129 parts to 143 parts of essence, 16 parts to 24 parts of
antiseptic and 40 parts to 50 parts of
preservative. The preparation process comprises the following steps that chicken oil is cooked, mushrooms and spices are weighed according to the formula, and crushing is conducted; and the chicken oil is heated to 120 DEG C to 140 DEG C, onion blocks are added, materials are heated to 110 DEG C to 130 DEG C, residues are fished out, green onion, garlic and ginger are added, materials are heated to 95 DEG C to 105 DEG C, the mushrooms are added, heating is stopped until the materials are heated to 95 DEG C to 100 DEG C, before the materials are cooled to 85 DEG C, spices and seasonings are added, and before materials are cooled to 75 DEG C, soup-stock, essence,
antiseptic and
preservative are added. Controllable degradation and reaction of
protein and
polysaccharide in wild mushrooms are guaranteed through a gradient heating and cooling process, so that
mushroom soup is high in
nutrient component retention and rich in
flavor and taste level.