Market price of matsutake

Tricholoma matsutake is an ectomycorrhizal fungus of pine oak and other trees, with a unique rich fragrance. It is a rare and valuable natural medicinal fungus in the world. It is a second-class endangered species in China and is known as the "king of bacteria". It is mainly produced in Shangri-La, Chuxiong and Yanbian. Let's take a look at the market price of Tricholoma matsutake.

Market price of matsutake

The retail price of Tricholoma matsutake ranges from 200 to 1000 yuan / kg, depending on specification, freshness, appearance, quality, etc., while the prices of dried, freeze-dried and freeze-dried Tricholoma matsutake are also different, but fresh Tricholoma matsutake can only be bought in June-October.

Selection and purchase method of Tricholoma matsutake

1. Observe the color: the yellowed Tricholoma matsutake may have gone bad, or it has been added with sulfite, which is harmful to the human body.

2, observation appearance: must eat full strong antler, thin or abnormal Tricholoma matsutake can not provide complete nutrition, the quality is very poor.

3. Check the moisture: some Tricholoma matsutake on the market have been soaked in water, which will not only affect the taste, but also destroy the fiber and active nutrition of fresh Tricholoma matsutake in the process of fresh Tricholoma matsutake, thus affecting the quality.

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.