Preservation method of Tricholoma matsutake

Tricholoma matsutake, also known as Tricholoma matsutake, Mushroom mushroom, Tricholoma matsutake, matsutake a look at the preservation method of Tricholoma matsutake.

Short-term preservation of Tricholoma matsutake

1. Wrap and cover the fresh Tricholoma matsutake with cabbage leaves and place it in a cool and damp place. This method can extend the shelf life to about 4 days.

2. Keep it in the freezer for about a week.

Long-term Preservation of Tricholoma matsutake

1. Freeze the fresh Tricholoma matsutake in the refrigerator. This method can be preserved for several months. When eating, thaw with boiling water, because the Tricholoma matsutake will not become thinner after thawing.

2. Fresh Tricholoma matsutake slices can be dried and preserved all the year round.

3. Make salted Tricholoma matsutake for preservation. The specific method is to boil the whole fresh Tricholoma matsutake in boiling water for about 5 minutes, drain it, put it in a container and sprinkle it with salt. Salt can further precipitate the water in Tricholoma matsutake, and the amount of salt is that the precipitated solution tastes salty. When eating, fish out the matsutake, rinse with clean water several times, and you can cook.

Product categories of matsutake

1. Fresh Tricholoma matsutake: fresh Tricholoma matsutake and chilled Tricholoma matsutake. Fresh Tricholoma matsutake refers to newly collected Tricholoma matsutake, chilled Tricholoma matsutake refers to a variety of fresh Tricholoma matsutake after fresh processing and freezing process. Because of the difference in technology and technology, the quality of chilled Tricholoma matsutake is very different. at present, many Tricholoma matsutake are injected with water, dyed and mixed with a large number of young and old antler in the market.

2, drying products: the slices of Tricholoma matsutake are dried in a drying equipment to make the packaging products easy to carry and preserve. Before eating, the dried products are soaked in warm water, and the grade of raw materials is generally not high, and in the processing process, if it exceeds 100 ℃, it will destroy part of the active nutrition of Tricholoma matsutake, which belongs to the middle and low-end products in the Tricholoma matsutake product chain.

3. Freeze-dried products: freeze-dried Tricholoma matsutake, the full name of vacuum freeze-dried Tricholoma matsutake, is a dried Tricholoma matsutake produced by vacuum drying technology at minus 170 degrees below zero, which can preserve most of the nutrition and taste of fresh Tricholoma matsutake.

4. Processed products: in recent years, with the increasing market demand, the price of Tricholoma matsutake is rising year after year, and deep processing is also springing up. Salinized products, instant granules of Tricholoma matsutake, canned products, soy sauce, vinegar and other products emerge as the times require. The research of Tricholoma matsutake health wine has made some progress, and Tricholoma matsutake extract has been widely used in food and beverage production.