How to keep Tricholoma matsutake fresh after eating it? Tricholoma matsutake is delicious. How long is its shelf life? How to preserve Tricholoma matsutake for a long time? Here are some preservation methods of Tricholoma matsutake.
Preservation of fresh Tricholoma matsutake
It takes about 3 days between minus 1.5 -2 degrees (Yunnan/Sichuan/* * *).
Between negative 1.5 -2 degrees (northeast), it takes about 7 days.
If you want to preserve fresh Tricholoma matsutake for a long time, you can only refrigerate it separately: wrap Tricholoma matsutake one by one with absorbent paper or newspaper or gauze and put it in the refrigerator for a long time.
If you want to keep it for a long time, you can only freeze it quickly.
Preservation of frozen Tricholoma matsutake
If it is frozen, it can be stored and frozen at 10℃0℃.
If you buy fresh Tricholoma matsutake, you should first hang the soil on the roots with a knife (not cut it off! ), and then wash the matsutake with clear water. Directly put it in the quick-freezing warehouse below minus 20 degrees (it must be tiled, not stacked).
Take it out in a few days and put it in a sealed plastic bag and put it in a warehouse below MINUS 15 degrees.
Preservation of dried Tricholoma matsutake
If you buy dried Tricholoma matsutake, it can be stored in the dark and dry.
If you buy fresh Tricholoma matsutake, you can dry the fresh Tricholoma matsutake slices and store them in the dark.
Specific preservation methods of Tricholoma matsutake:
1, Chinese cabbage leaves are wrapped, covered and placed in a cool and humid place. This method can prolong the shelf life to about four days;
2, in the refrigerator freezer, it can be kept for about a week;
3. Fresh Tricholoma matsutake that continues to be preserved beyond the above period has the following methods:
(1) Fresh Tricholoma matsutake is frozen in the refrigerator. This method can save several months. Food can be thawed with boiling water, and water thawing can make Tricholoma matsutake thin.
(2) Fresh dried Tricholoma matsutake slices can be preserved all the year round;
(3) making salted Tricholoma matsutake for preservation. The specific method is to boil the whole fresh Tricholoma matsutake in boiling water for about 5 minutes, drain the water, put it in a container and sprinkle with salt.
Preservation method of Tricholoma matsutake
The way to eat matsutake is very particular. Making soup or cooking is just a waste of time. The general way to eat it is to brush Japanese soy sauce on matsutake slices and bake them with charcoal fire, or cut matsutake into cubes, mix in sashimi and roll them into sushi. It can be seen that eating Tricholoma matsutake depends on tenderness.
Matsutake in Japan is also a mushroom treasure. The most typical way to eat is to cut a small piece, put it in a small teapot, and add chicken, ginkgo and fish cake as soup, which is called "steaming in a pottery bottle".
Tricholoma matsutake belongs to fungi, basidiomycetes, laminaria, laminaria and Agaricus.
In Japan, it is called "the king of mushrooms". Tricholoma matsutake is a basidiomycete, which grows in pine forest and mixed coniferous and broad-leaved forest, and produces mushrooms in summer and autumn and in July, August and September. Tricholoma matsutake is rich in nutrition, and contains effective components such as protein, amino acids, multivitamins, carbohydrates and minerals. According to relevant data, Tricholoma matsutake is also rich in mushroom polysaccharide, which has anti-cancer effect. Tricholoma matsutake is regarded as a precious jade in edible fungi in Japan and Europe, which has the functions of strengthening the body, benefiting the stomach and relieving pain, regulating qi, resolving phlegm and expelling insects. Tricholoma matsutake has high nutritional value and medicinal value. The crude protein content in the dried product is 28.67%, and the total amino acid content is 65438 09.22%. Among them, the content of essential amino acids in human body accounts for 50% of the total amino acids, which is higher than that of ordinary edible fungi, and it is also rich in potassium and phosphorus. Agaricus blazei Murill is rich in protein, low in fat, rich in vitamin C and riboflavin, and has high edible value. The polysaccharide contained in it can improve human immune function and inhibit tumor, so it has medicinal value.
Fresh Tricholoma matsutake should be kept moist and refrigerated, but the period is only a few days; There are two methods for long-term preservation of Tricholoma matsutake: 1, dry preservation, and 2, like canned food, sealed preservation after high-temperature sterilization. But it can't be frozen, which will destroy the cell structure of Tricholoma matsutake.
Special care should be taken in the preservation of velvet antler, and attention should be paid to air humidity. If the air is too humid, velvet antler will easily get moldy, and the next step is moth-eaten. So put it in a ventilated place first, and then wrap some pepper with cloth and put it next to the velvet antler. So it won't attract bugs. If properly preserved, the efficacy of velvet antler will not change in three to five years.
Can dried matsutake slices be kept fresh in the refrigerator?
Fresh dried Tricholoma matsutake can be preserved all year round, as long as it is protected from moisture. The preservation method of fresh Tricholoma matsutake is as follows:
1, Chinese cabbage leaves are wrapped, covered and placed in a cool and humid place. This method can prolong the shelf life to about four days;
2, put in the refrigerator freezer, can keep fresh for about a week;
How to preserve wild dried Tricholoma matsutake?
Preservation method of Tricholoma matsutake;
1, Chinese cabbage leaves are wrapped, covered and placed in a cool and humid place. This method can prolong the shelf life to about four days;
2, put in the refrigerator freezer, can keep fresh for about a week;
Fresh Tricholoma matsutake that has been preserved for more than the above time can be preserved in the following ways:
1, fresh Tricholoma matsutake frozen refrigerator: Fresh Tricholoma matsutake can be stored for several months by freezing in the refrigerator; Thaw with boiling water when eating, because after thawing with boiling water, Tricholoma matsutake will not become thinner; Dried and fresh Tricholoma matsutake slices can be preserved all year round; Make salted Tricholoma matsutake and keep it. The specific method is to boil the whole fresh Tricholoma matsutake in boiling water for about 5 minutes, drain the water, put it in a container and sprinkle with salt.
2. Fresh dried Tricholoma matsutake slices can be preserved all the year round;
3. Make salted Tricholoma matsutake for preservation. The specific method is to boil the whole fresh Tricholoma matsutake in boiling water for about 5 minutes, drain the water, put it in a container and sprinkle with salt.
4, like canned food, sealed and preserved after high temperature sterilization. But it can't be frozen, which will destroy the cell structure of Tricholoma matsutake.
The above are the preservation methods and skills of Tricholoma matsutake. Please refer to them. This is a very practical method. Because it is too expensive, it is a pity to waste it.
Please know the storage method of dried matsutake.
Hello: the preservation of Tricholoma matsutake should be especially careful, and attention should be paid to the problem of air humidity. If the air is too humid, Tricholoma matsutake will easily become moldy, and the next step is to be eaten by insects. So put it in a ventilated place first, and then wrap some peppers in cloth and put them next to the matsutake. So it won't attract bugs. If properly preserved, the efficacy of velvet antler will not change in three to five years.
How long can the bagged and sealed dried Tricholoma matsutake be preserved without deterioration?
Store in the refrigerator below 0℃ for 2 years, no problem. Our company has saved a lot of stocks in this way, Xundian Jingrun Trading Co., Ltd.!
Is the dried Tricholoma matsutake preserved in a sealed or ventilated way?
Sealed, of course.
How to preserve fresh Tricholoma matsutake? Is there any other way besides drying and canning?
This is the practice of merchants specializing in selling fresh Tricholoma matsutake: in a short time: put it in a foam box, put an ice pack under it, then put hay, then relax Tricholoma matsutake, put hay, and continue to put an ice pack on it. Time: put it in the refrigerator and keep it at 0 -3 degrees. Don't freeze. Better wrap it in hay. I suggest you buy it and eat it. Otherwise, nutrition will be lost anyway.
How long does the matsutake soak?
Wash it first, then soak it in cold water for 2-4 hours. The following are some practices that can be referenced:
Tricholoma matsutake belongs to high-grade edible fungi and has a particularly good flavor. Don't use it for cooking and stewing, it's too greasy and wasteful. Soak dried Tricholoma matsutake (don't throw away the soaked soup, the amino acids are all in it) and slice it to make soup.
Add a little salad oil and onion ginger to the wok, add chicken soup to remove the floating oil, dilute soy sauce, add Tricholoma matsutake juice (supernatant during soaking), Tricholoma matsutake slices and a little chicken essence, and cook for three to five minutes on low heat. Salt and pepper, out of the pot is a good nourishing soup. Chai chicken for cooking chicken soup can be eaten alone. When cooking chicken soup, put less salt to avoid being too salty.
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How to store matsutake?
The way to eat matsutake is very particular. Making soup or cooking is just a waste of time. The general way to eat it is to brush Japanese soy sauce on matsutake slices and bake them with charcoal fire, or cut matsutake into cubes, mix in sashimi and roll them into sushi. It can be seen that eating Tricholoma matsutake depends on tenderness. Japanese matsutake is also a treasure among mushrooms. The most typical way to eat is to cut a small piece and put it in a small teapot, and add chicken, ginkgo and fish. Tricholoma matsutake belongs to fungi, basidiomycetes, laminaria, laminaria and Agaricus. In Japan, it is called "the king of mushrooms". Tricholoma matsutake is a basidiomycete, which grows in pine forest and mixed coniferous and broad-leaved forest, and produces mushrooms in summer and autumn and in July, August and September. Tricholoma matsutake is rich in nutrition, and contains effective components such as protein, amino acids, multivitamins, carbohydrates and minerals. According to relevant data, Tricholoma matsutake is also rich in mushroom polysaccharide, which has anti-cancer effect. Tricholoma matsutake is regarded as a precious jade in edible fungi in Japan and Europe, which has the functions of strengthening the body, benefiting the stomach and relieving pain, regulating qi, resolving phlegm and expelling insects. Tricholoma matsutake has high nutritional value and medicinal value. The crude protein content in the dried product is 28.67%, and the total amino acid content is 65438 09.22%. Among them, the content of essential amino acids in human body accounts for 50% of the total amino acids, which is higher than that of ordinary edible fungi, and it is also rich in potassium and phosphorus. Agaricus blazei Murill is rich in protein, low in fat, rich in vitamin C and riboflavin, and has high edible value. The polysaccharide contained in it can improve human immune function and inhibit tumor, so it has medicinal value. Fresh Tricholoma matsutake should be kept moist and refrigerated, but the period is only a few days; There are two methods for long-term preservation of Tricholoma matsutake: 1, dry preservation, and 2, like canned food, sealed preservation after high-temperature sterilization. But it can't be frozen, which will destroy the cell structure of Tricholoma matsutake. Special care should be taken in the preservation of velvet antler, and attention should be paid to air humidity. If the air is too humid, velvet antler will easily get moldy, and the next step is moth-eaten. So put it in a ventilated place first, and then wrap some pepper with cloth and put it next to the velvet antler. So it won't attract bugs. If properly preserved, the efficacy of velvet antler will not change in three to five years.