Abstract: In this study,wild bolete and termitomyces albuminosus were selected as the raw material to prepare the jellylike fungi seasoner.In order to obtain the optimal product quality and the least nutrition loss,the process parameters of the fungi seasoner was optimized by different experiments.The effects of carrageenan / konjac ratio,composite gel content,salt content on the sensory quality and texture property of the sample were studied to obtain the fungi seasoner with the best gelatination.Then,the optimum parameters of seasoner were determined on basis of sensory scores and dissolution ratios of polysaccharides and proteins.According to the single factor experiments and orthogonal experiments,the best process parameters were obained:carrageenan / konjac ratio 2∶ 8,composite gel 5%,salt 2.5%,fungi( bolete∶ termitomyces albuminosus = 3 ∶ 1) 5%,particle size of fungi powder less than 120 mesh,cooking time 12 min. The sample prepared by this process condition obtained the optimal sensory quality,and the loss of polysaccharide and protein in the raw materials was the least.