1, depending on the place of origin
When you buy it, you can ask where Tricholoma matsutake is produced. There are few places where Tricholoma matsutake grows in China, but the quality and price of Tricholoma matsutake vary greatly from place to place. Among them, the high-altitude Tricholoma matsutake in Shangri-La, Yunnan is recognized as the best quality.
2. Look at this color
Fresh Tricholoma matsutake is yellowish or grayish white. If the color of Tricholoma matsutake turns yellow or black, it means that the Tricholoma matsutake has gone bad.
Step 3 smell it
Tricholoma matsutake with good quality smells a unique fragrance and is an excellent product. If you can't smell it, it means that matsutake is not so fresh.
Step 4 look at your appearance
Tricholoma matsutake with the same cap and uniform thickness can fully absorb nutrients during the development of its mycelium. This kind of matsutake with excellent appearance is rare. Be sure to shoot when you see it, because many of them have been exported abroad.
Step 5 observe the humidity
Fresh Tricholoma matsutake is soaked in water for a long time, which causes fresh Tricholoma matsutake to absorb too much water. In the process of preservation, excessive water will destroy the fiber tissue of Tricholoma matsutake, resulting in the loss and deterioration of Tricholoma matsutake nutrition. Therefore, in the selection process, we should choose dry and slightly moist fresh Tricholoma matsutake, which is the high-quality Tricholoma matsutake.
6. Identification of the age of velvet antler
Tricholoma matsutake less than 5 cm is called larva or larva, which is undernourished. Within 7- 10 days after Tricholoma matsutake grows out of the ground, if it is not picked in time, the Tricholoma matsutake cover will open to form an umbrella and become an old Tricholoma matsutake. Old mushrooms have no nutritional value, so both young and old mushrooms belong to low-grade Tricholoma matsutake.
Mature Tricholoma matsutake, under normal circumstances, cracks will appear on its cap after more than 48 hours, and then it will bloom and take off its cap. This kind of matsutake is not good either. Good Tricholoma matsutake is usually picked and traded within 48 hours after maturity, so that the taste and nutritional value are fully guaranteed.
Second, the influencing factors
1. Quality difference between fresh and dried Tricholoma matsutake
The preciousness of Tricholoma matsutake lies in its freshness, and only fresh Tricholoma matsutake can maintain complete nutrition and delicacy. Fresh Tricholoma matsutake is dried after processing, and precious active nutrients such as Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol will be lost during processing.
Studies have proved that the active nutritional components of Tricholoma matsutake will quickly lose or deteriorate when the temperature is above 100 and below-100, so the drying process and freeze-drying process will destroy the nutrition of fresh Tricholoma matsutake. Therefore, on a global scale, matsutake is usually eaten in a fresh state.
2. Effect of fresh-keeping methods on quality
Tricholoma matsutake contains 49 active nutrients. The preservation of Tricholoma matsutake was once a worldwide problem because the active substances are easy to lose and deteriorate, and the fresh Tricholoma matsutake will turn sour and yellow after being preserved for a long time by general methods.
No matter whether it is dried or freeze-dried (above 100℃-below100℃), the nutrients contained in Tricholoma matsutake will lose a lot, so ordinary consumers will use ordinary refrigerators to keep fresh, but this will only prolong the freshness for about 5 days, and there is still a danger of deterioration.
3. Influence of country of origin on quality
Origin is the core factor that determines the quality of Tricholoma matsutake. Affected by altitude, forest species, tree age, soil, climate and other factors, the quality of Tricholoma matsutake from different producing areas varies greatly. At present, China's high-quality velvet production area is recognized by the international market as Shangri-La velvet production area and Yanbian velvet production area. Among them, Shangri-La Tricholoma matsutake is produced in the primitive mixed forest of Hengduan Mountains, and its quality is excellent, ranking first in China's Tricholoma matsutake export.
4. What is the relationship between the size and quality of Tricholoma matsutake?
The bigger the matsutake, the better the quality. Because how big Tricholoma matsutake can grow at the same time is determined by the amount of nutrients in the growing soil and the quality of mycelium, the bigger Tricholoma matsutake grows, the higher the nutritional content. Tricholoma matsutake is a secondary endangered species in China. According to national regulations, Tricholoma matsutake with a length less than 5cm is young and its nutrition is not yet mature, so it is not allowed to be collected.
5. The relationship between growth time and quality
The age of Tricholoma matsutake is the watershed that determines the quality of Tricholoma matsutake. Generally, the fruiting body of Tricholoma matsutake only needs 7 days to mature. Tricholoma matsutake will age rapidly after the fruiting body matures for 48 hours, and feed back the nutrients in the body to the roots and soil of pine trees, which is called old Tricholoma matsutake. Old Rong is generally used to make dry slices or hot pot rinse slices, which has only delicious value.
Extended data:
Efficacy of Agaricus blazei Murill:
1. Agaricus blazei can enhance human immune function: by enhancing the function of mononuclear phagocyte system, enhancing human immune function, inhibiting cell division and regulating immune system response, the growth of interfering virus can be prevented.
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3. Agaricus blazei Murill can promote the effect of chemotherapy drugs cyclophosphamide and 5-Fu.
4. Agaricus blazei Murill can inhibit the proliferation of leukemia cells. Physiologically active polysaccharides are suitable for the treatment of childhood leukemia.
5. Agaricus blazei has protective effect on liver and kidney and can be taken for a long time. Because of the above functions, Agaricus blazei has attracted great attention in the field of health care in Japan. It is widely used by patients because of its special health care functions of activating immunity and strengthening the body resistance.
References:
Baidu matsutake encyclopedia