In recent years, a kind of brown mushroom, which is obviously larger than ordinary mushrooms, has appeared in the market, and it is a large-scale brown edible mushroom-brown mushroom. In fact, brown mushroom is a kind of mushroom originated in Italy, which is common in Europe and America. Moreover, brown mushrooms are high in protein and low in fat, and rich in amino acids, vitamins, minerals, cellulose and other nutrients. It tastes delicious, full and juicy, and can meet the daily needs of the human body. So it has been popular in Europe and America for 30 years, and now it is accepted and recognized by more and more people in China.

But does anyone know how many layers of quality control it takes for brown mushrooms to grow from strains to mature mushrooms, then enter supermarkets, food markets and other sales channels, and finally become delicious on the table? Especially the matsutake sashimi, which is famous for its high quality, has undergone numerous product inspections before being delivered to consumers.

It is reported that Tricholoma matsutake1/kloc-0 has been focusing on organic brown mushroom for years, strictly controlling the source, selecting American organic strains for organic cultivation, creating a clean "mushroom villa", adopting advanced Dutch composting formula, fully importing composting equipment, not using pesticides and fertilizers, and fermenting the substrate for three times, killing pests and harmful bacteria through the fermentation process, ensuring the safety and quality of brown mushroom, and adopting imported equipment for control.

For Tricholoma matsutake, not all brown mushrooms are sashimi-grade brown mushrooms in the process of natural domestication. Of about 10 high-quality brown mushrooms, only two have been carefully screened and cultivated into sashimi-grade brown mushrooms, and each mature sashimi brown mushroom umbrella is more than 9cm, with a yield of only 20%. Before entering the market, brown mushrooms sashimi must pass the inspection of national and international authorities and 65,438+07 inspection points. Ensure that the quality connotation of brown mushroom sashimi from the workshop to the dining table is as natural as ever, and the freshness is as fresh as ever. Finally, C debuted, walked into the market, walked into the dining table of thousands of households, and let more people eat safe, fresh and high-quality organic mushrooms.