In recent years, a brown mushroom that is significantly larger than ordinary mushrooms has appeared on the market and has come into people’s sight. It is a large brown edible fungus - brown mushroom. Brown mushrooms are actually a type of mushroom that originated in Italy and are relatively common in European and American countries. Brown mushrooms are high in protein and low in fat. They are rich in a variety of amino acids, vitamins, minerals, cellulose and other nutrients. They taste delicious and rich. It is plump and juicy and can meet the daily nutritional needs of the human body. Therefore, it has been popular in Europe and the United States for 30 years, and is now accepted and recognized by more and more Chinese people.

But does anyone know how many levels of quality control are required for brown mushrooms to grow from strains to mature mushrooms, then enter sales channels such as supermarkets and vegetable markets, and finally become a delicacy on the dining table? In particular, the matsutake sashimi brown mushroom, which is famous for its high quality, has undergone countless product inspections before being delivered to consumers.

It is reported that Matsutake has been focusing on organic brown mushrooms for 11 years. It strictly controls the source, selects American organic strains for organic cultivation, and builds a clean "mushroom villa". It adopts the advanced compost formula from the Netherlands and all imported compost equipment. , without the use of pesticides and fertilizers, the base material is fermented three times, and pests and harmful bacteria are killed through the fermentation process to ensure the safety and quality of brown mushrooms. Equipment imported from Europe is used to conduct the entire process of indoor temperature, soil temperature, carbon dioxide concentration, humidity and other data. Modern scientific and technological intelligent management and control restore the organic original ecological growth environment suitable for mushroom growth, and use organic power to present natural mushrooms.

For matsutake, not all brown mushrooms are sashimi-grade brown mushrooms during the natural domestication process. About 10 high-quality brown mushrooms are carefully screened and only 2 are cultivated into sashimi-grade brown mushrooms, and each mature sashimi-grade brown mushroom The openings of the umbrellas are all larger than 9cm, resulting in a production rate of only 20%. Before officially entering the market, the sashimi brown mushrooms must undergo testing by national and international authoritative institutions and 17 inspection levels to ensure that the quality and connotation of the sashimi brown mushrooms from the workshop to the table are natural and fresh. The popularity remains the same as before, and finally debuted in the C position, entered the market, and entered the dining tables of thousands of households, allowing more Chinese people to eat safe, fresh, and high-quality organic brown mushrooms.