How to keep fresh matsutake? What's the difference between Agaricus blazei and Agaricus blazei Murrill?

Tricholoma matsutake is a kind of precious natural wild edible fungus, which grows in dry woodland with few nutrients, and grows in autumn, but the yield is not much, so it is very precious, so it should be well preserved after picking, how to preserve fresh Tricholoma matsutake? What's the difference between Agaricus blazei and Agaricus blazei Murrill?

Introduction of Tricholoma matsutake

1. What season does matsutake have?

Tricholoma matsutake is generally available in autumn, but it can be eaten all year round, but in other seasons, Tricholoma matsutake is preserved in cold storage, so the taste is not as good as that in autumn.

Where does Tricholoma matsutake come from?

Tricholoma matsutake is mainly produced in Japan, Korea, the United States, Canada and Nordic countries, among which Japan is the main producing area and the main consumer country of Tricholoma matsutake. China is mainly produced in Jilin, Anhui, Taiwan, Sichuan, Gansu and other provinces.

Second, how to preserve fresh matsutake?

Method 1. Refrigerator cryopreservation

Put the picked Tricholoma matsutake into a plastic bag with roots and soil, and then store it in the refrigerator, which can be stored for about a year. Or wash the matsutake, drain the water, put it in a bag and put it in the freezer.

Method 2. Refrigerated storage

Clean the matsutake, put it in a plastic bag and put it in the refrigerator, which can be stored for about 7-8 days.

Method 3. Slice drying

Wash and drain fresh matsutake, cut into slices and dry in the sun. This can be stored for a long time. When eating, directly take out and soak in water. However, it is recommended that it is best to finish eating a few days ago, and the taste will change after a long time.

What's the difference between matsutake and Agaricus blazei?

First, the growth environment is different

Tricholoma matsutake grows in temperate and cold temperate forests at an altitude of about 3000 meters, and can only grow in primeval forests without any pollution or human intervention. Agaricus blazei Murrill grows in a hot, humid and ventilated environment, and it is a saprophytic fungus growing on the grassland with animal manure in summer and autumn.

Difference 2. Different places of origin

Tricholoma matsutake is mainly distributed in Yunnan, Sichuan Ganzi Tibetan Autonomous Prefecture, Danba County, Aba Tibetan and Qiang Autonomous Prefecture. Agaricus blazei Murrill originated from Brazil and Peru. At present, the Agaricus blazei Murrill sold on the market are basically artificially cultivated edible fungi.

Difference 3. Different families and genera

Tricholoma matsutake belongs to the family Basidiomycetes. Agaricus blazei Murrill belongs to the family Agaricaceae. Agaricus blazei Murrill and Tricholoma matsutake are two different fungi.

Fourth, the appearance is different

The foot cap of Tricholoma matsutake is symmetrical, not big and small, the shape is like an umbrella, the color is bright, the cap is brown, the stalk is white, all have chestnut brown fibrous villi scales, the central part of the cap is slightly convex, the stalk is stout, and the texture is fine. Agaricus blazei Murrill cap big foot is small, very uneven, for black hat and white foot, the cap is flat, the top center is flat, the stalk is white, is cylindrical.

Difference 5. Smell and taste are different.

Tricholoma matsutake has a strong special aroma and a very smooth taste. Agaricus blazei Murrill has almond flavor and crisp taste.

Difference VI. Different nutritional values.

Tricholoma matsutake contains a variety of unsaturated fatty acids, protein, dietary fiber, amino acids and vitamins, as well as double-stranded Tricholoma matsutake polysaccharides, Tricholoma matsutake peptides and Tricholoma matsutake alcohol. it has the functions of anti-cancer and anti-tumor, improving immunity, preventing and treating cardiovascular disease, protecting liver, promoting gastrointestinal function, anti-radiation and so on. The nutritional value of Agaricus blazei Murrill is not different from that of common fungi.

In general, fresh Tricholoma matsutake can be frozen in the refrigerator, stored in a cold storage layer, or sliced and dried, but for good taste, it is best to eat it within three days. Although there is a word difference between Tricholoma matsutake and Agaricus blazei Murrill, there are some differences between them in family and genus, appearance, growth environment, origin and so on.