A Rare Edible Fungus--Tricholoma ulmosum
Pleurotus ostreatus (Pleurotus citrinopileatussing.), also known as Pleurotus ostreatus, Pleurotus ostreatus and Pleurotus ostreatus, is a famous wild edible fungus in China. It has golden color, strong fragrance, delicious taste and rich nutrition. Yuhuang mushroom is crisp and tender, delicious, special fragrance is particularly attractive, suitable for fresh food and processing, is a delicious food and medicine fungus, with the characteristics of high protein, high fiber, low fat and low sugar.
Tricholoma elm
Pleurotus ostreatus is distributed in northeast China, Hebei, Sichuan and Yunnan, as well as in Japan, Europe and North America. In the warm and rainy summer and autumn, saprophytic elm, Dong, birch, poplar, willow, walnut and other broad-leaved trees on the dry base, cutting stump and fallen wood. Its fruiting body is light yellow or golden, the cap is shallow funnel-shaped, the diameter is 3-10cm, the flesh is white, the stalk is partial, the length is 2-10cm, the diameter is 0.5-2cm, and the fruiting body is clustered (a single cluster of 200-1500g, up to more than 5kg, shaped like a flower). Pleurotus ostreatus belongs to medium-high temperature fungus, the temperature range of mycelium growth and development is 12-30 ℃, the optimum temperature is 23-27 ℃, the temperature range of fruiting body growth and development is 10-29 ℃, the optimum temperature is 17-23 ℃, generally, mushroom buds can be formed in the range of 14-28 ℃, and the optimum pH value for mycelium growth is 5.0-6.5.
Tricholoma elm
Although the fat content of Pleurotus ostreatus is low, the content of unsaturated fatty acids is very high, which can effectively reduce blood lipids, prevent obesity and cardiovascular disease. Contains all kinds of essential amino acids and K, P, Fe, Ca. Ha, Mg, Mn and other trace elements, but the content of Cu and Zn which are harmful to human body is very low. Xie Fuquan et al determined the contents of crude protein, crude fat, crude fiber, water and amino acids in the fruiting bodies of four strains from different regions. The results showed that the water content of fresh mushroom was 87.5-89.7%. The contents of crude protein, crude fat, crude fiber and amino acids in dried mushrooms were 42.3-47.9%, 0.8-1.9%, 10.7-14.9% and 23.68-25.42%, respectively. The contents of arginine and glutamate are close to or higher than α-casein and ovalbumin.
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