The shelf life of dried matsutake flakes is about two years. The shelf life of dry food is relatively long, and the protein content of dry food is low. As long as the moisture content is low enough, it will not cause a large number of bacteria to multiply. The fat content is also low, and there will be no odor such as odor due to oxidative rancidity of oil.

However, during the storage process of this type of dry food, vitamins and other nutrients will be slowly oxidized, so they need to be stored in sealed bags or cans. An oxygen-free environment can delay the oxidation reaction and help prevent absorption. Tide goes bad.

Extended information:

Matsutake mushroom has thick flesh, aroma and delicious taste. It is a rare wild edible mushroom. Matsutake contains protein, fat and a variety of amino acids, including 8 essential amino acids for the human body. Also contains vitamins B1, B2, C and PP. It has high nutritional value and special medicinal effects.

According to many past literature records, matsutake has the effects of strengthening the body, benefiting the stomach and intestines, relieving pain, regulating qi and reducing phlegm, and repelling parasites. Matsutake can enhance immunity, lower blood sugar, strengthen the heart, regulate blood pressure, anti-thrombotic, anti-viral, etc. Matsutake is rich in nutrients and is actually the king of wild mushrooms.

Baidu Encyclopedia - Dried matsutake slices

People's Daily Online - Dried goods also have a shelf life: two years for fungus and mushrooms, six months for dried fish and shrimp