Fresh Tricholoma matsutake will dry or turn black after being stored for a long time. If the air in the environment is dry, Tricholoma matsutake will dry, and this Tricholoma matsutake will be edible after soaking. However, if the air in the environment is humid, Tricholoma matsutake will be eroded by fungus infection, thus turning black. This Tricholoma matsutake is spoiled and inedible.

Extended information

Product category

1. 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 processing. Because of the different technology and technology, the quality of chilled Tricholoma matsutake is very different. At present, many Tricholoma matsutake in the market are watered, dyed and mixed with a large number of young and old Tricholoma matsutake, and the quality is not good enough.

2. Drying products

Put the sliced Tricholoma matsutake into drying equipment to dry, and the packaged products are easy to carry and store. Before eating, the dried products are soaked in warm water, and the grade of raw materials is generally not high. In the processing process, if the temperature exceeds 1℃, part of the active nutrition of Tricholoma matsutake will be destroyed, which belongs to the low-end products in the Tricholoma matsutake product chain.

3. Freeze-dried products

Freeze-dried Tricholoma matsutake is called vacuum freeze-dried Tricholoma matsutake. It is the dried Tricholoma matsutake produced by vacuum drying technology in the environment of MINUS 17 degrees, which can preserve most of the nutrition and taste of fresh Tricholoma matsutake.

4. Other deep-processed products

In recent years, with the increasing market demand, the price of Tricholoma matsutake has risen year by year, and deep processing has also swarmed. Salted products, Tricholoma matsutake instant granules, canned food, soy sauce, vinegar and other products came into being in China. The research of Tricholoma matsutake health wine in China has made some progress, and Tricholoma matsutake extract has been widely used in food and beverage production.

identification of Tricholoma matsutake

Agaricus blazei

Agaricus blazei is not Tricholoma matsutake. According to the list of fungi in China, the official name of Tricholoma matsutake is Tricholoma matsutake, which belongs to Basidiomycetes and Tricholoma, while Agaricus blazei originated in Brazil, whose official name is agaricus blazei murill, which belongs to Agaricus, and Tricholoma matsutake are two completely different fungi.

Tricholoma matsutake is a natural medicinal fungus with high nutritional value, and its components contain many active substances only found in Tricholoma matsutake, so it is widely used to make medicines, health care products and cosmetics internationally, but it is still impossible to be cultivated artificially, and it is a second-class endangered species in China.

agaricus blazei murill is a kind of edible mushroom that can be cultivated artificially, and its value is low, and the market price is generally one-thirtieth of that of Tricholoma matsutake. Because only China in the world calls agaricus blazei murill Agaricus blazei, and its name is confused with Tricholoma matsutake, many people mistake Agaricus blazei for Tricholoma matsutake.

Results Many introductions about the nutritional value of Agaricus blazei were actually written about Agaricus blazei, which exaggerated the value of Agaricus blazei. Agaricus blazei is different from Tricholoma matsutake from all angles. From the shape and smell, the foot cap of Tricholoma matsutake is symmetrical, and it will not be big and small. Agaricus blazei is obviously small and uneven.

The shape of Agaricus blazei is black hat and white feet, while the whole Agaricus blazei is red chestnut. The smell of Tricholoma matsutake is fragrant, while the smell of Agaricus blazei is pungent.

rarity

In recent years, the global output of Tricholoma matsutake has been decreasing year by year, and the average annual output of fresh Tricholoma matsutake in China is only 2 tons at present. Except for old Tricholoma matsutake, young Tricholoma matsutake, residual Tricholoma matsutake and Tricholoma monocarpa with poor producing areas, the high-quality Tricholoma matsutake is less than 1 tons, and all of them are processed into dried products of about 6 tons, which is much less than the output of Cordyceps sinensis.

Among them, less than 1 ton of Tricholoma matsutake is over 16cm in length. Some experts have appealed that if we don't strengthen the protection of Tricholoma matsutake resources quickly, we will lose this rare species of Tricholoma matsutake forever in the near future.

Reference: Baidu Encyclopedia-Tricholoma matsutake