It is also a good way to store fresh Tricholoma matsutake in the refrigerator, which can extend the shelf life of Tricholoma matsutake to seven to eight days. If you want to preserve Tricholoma matsutake for a long time, you need to take some special preservation methods.

Freezing fresh Tricholoma matsutake in the refrigerator can extend the shelf life of Tricholoma matsutake to several months, but when you eat frozen Tricholoma matsutake, you should melt it with boiling water, otherwise it will dilute with Tricholoma matsutake and affect the taste when you eat it.

Fresh products

Fresh products include fresh Tricholoma matsutake and chilled Tricholoma matsutake. Fresh Tricholoma matsutake refers to newly collected Tricholoma matsutake, and chilled Tricholoma matsutake refers to all kinds of fresh Tricholoma matsutake after fresh-keeping processing and freezing treatment. The quality of chilled Tricholoma matsutake varies greatly due to the difference of technology. At present, many Tricholoma matsutake on the market are mixed with a large number of young and old Tricholoma matsutake dyed with water, and the quality is not good enough. ?

Tricholoma matsutake slices are dried in the drying equipment, and the packaged products are easy to carry and store. Soak the dried products in warm water before eating, and the grade of raw materials is generally not high. During the processing, if the temperature exceeds 100℃, some active nutrients of Tricholoma matsutake will be destroyed, which belongs to the low-end products in the Tricholoma matsutake product chain.