Can Tricholoma matsutake be dried? Tricholoma matsutake is a mushroom product with high nutritional value and good taste, but fresh Tricholoma matsutake is not easy to preserve. It is usually eaten within one week after purchase. So, can Tricholoma matsutake be dried?

Can Tricholoma matsutake be dried? 1 Tricholoma matsutake can dry.

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.

Extended data

Tricholoma matsutake product category:

1, fresh

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. 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.

2. Dry the product

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 processing, if the temperature exceeds 100℃, it will destroy part of the active nutrition of Tricholoma matsutake, which belongs to the low-end products in the Tricholoma matsutake product chain.

3. Freeze-dried products

Lyophilized Tricholoma matsutake is called vacuum freeze-dried Tricholoma matsutake. It is dried Tricholoma matsutake produced by vacuum drying technology in the environment of MINUS 170 degrees, which can retain most of the nutrition and taste of fresh Tricholoma matsutake.

Can Tricholoma matsutake be dried? 1. Slice and dry.

Fresh Tricholoma matsutake can be preserved for a long time without deterioration after being cut into pieces and dried in the sun, but the taste of Tricholoma matsutake will change greatly, even if it is soaked in water when eating, it will lose its due freshness. In addition to this method, fresh Tricholoma matsutake can be sliced and pickled in a container. When eating, you can take it out directly, wash it and cook it.

Second, refrigeration.

It is also a good way to store fresh Tricholoma matsutake in the fresh-keeping layer of the refrigerator. The method can prolong the shelf life of Tricholoma matsutake to 3-5 days. If you want to preserve Tricholoma matsutake for a long time, you need to take some special preservation methods.

Generally speaking, the best edible period of fresh Tricholoma matsutake is within 1 week, so Tricholoma matsutake will be the most delicious. However, since Tricholoma matsutake is not available all year round, some friends have to adopt the following preservation methods if they want to eat it at any time.

Thirdly, freezing treatment.

Freezing fresh Tricholoma matsutake in the refrigerator can extend the shelf life of Tricholoma matsutake to several months. There are two options for freezing: one is to freeze after cleaning; Second, even the soil is frozen together, and the fragrance is better preserved. (It can be put into small bags according to weight, which is more convenient to eat.)

4. Clean the fresh Tricholoma matsutake.

1, first cut off the soil and weeds on the fungus.

2. The cleaning of fresh Tricholoma matsutake is very particular. Can not be directly soaked in water, nor can it be gently wiped with a sponge or towel. Don't soak it in too much water, so as not to inhale too much water and affect the taste of Tricholoma matsutake. Carefully scrape the soil off the mushroom handle with a ceramic knife or bamboo knife. Don't use a steel knife, it will make Tricholoma matsutake taste.

. After scraping off the soil, wipe it clean with a wet towel or rinse it quickly with running water.

Note: Do not soak fresh Tricholoma matsutake in water, because the taste of Tricholoma matsutake will be greatly reduced after water absorption.

Can Tricholoma matsutake be dried? 3 The best way to eat Tricholoma matsutake

Slice Tricholoma matsutake for use.

First, steam Tricholoma matsutake

Ingredients: fresh Tricholoma matsutake 300g, cooked ham 50g, Beijing cabbage 1 00g, chicken juice 3g, salt 0g, monosodium glutamate10g, and chicken oil10g.

Exercise:

1, clean fresh Tricholoma matsutake, marinate with chicken juice, salt, monosodium glutamate and chicken oil, and stir-fry Beijing cabbage in water for later use;

2. Slice the ham, choose a plate and put the pine mushrooms neatly on the plate, then put the ham slices on it;

3. Steam in the cage for 10 minutes, then come out of the cage, relax the ham to the right, and put the small pond vegetables on the left to serve. (Note: the temperature must be controlled within 100℃)

Features: Steamed Tricholoma matsutake is simple to make and unique in taste, which not only retains the nutrition to a great extent, but also endows it with original flavor.

Stewed chicken soup with pine mushrooms

Second, stewed chicken soup with pine mushrooms

Ingredients: 1 chicken, fresh Tricholoma matsutake, salt and a little ginger.

Exercise:

1, clean fresh Tricholoma matsutake and tear it into strips;

2. Wash the chicken, chop it, blanch it in cold water, skim off the floating foam, take it out and wash it for later use;

3. Put the chicken nuggets and ginger slices into a casserole, pour appropriate amount of hot water, bring to a boil over high fire, then add Tricholoma matsutake, stew for one and a half to two hours, and season with salt. (Note: the temperature must be controlled within 100℃ when stewing on low fire.)

Features: Tricholoma matsutake is nutritious and easy to absorb, which is very suitable for postoperative patients and postpartum women. The content of protein in chicken is not only high in proportion and varied, but also easy to be absorbed and utilized by human body, which has a good curative effect on malnutrition, irregular menstruation, anemia and physical weakness. Stewed chicken soup with pine mushrooms is especially suitable for postpartum pregnant women.

Other "best way to eat" Tricholoma matsutake

The most economical and healthy way to eat Tricholoma matsutake-soaking in wine: put the original Tricholoma matsutake directly into high-alcohol liquor and soak it for three months. The nutrition and aroma of Tricholoma matsutake are completely imported into the wine, which is mellow and nutritious.

The most primitive and classic way to eat Tricholoma matsutake-roasting: slice Tricholoma matsutake, put it in a pot and roast it, add ghee or cooking oil, and eat it when it is golden yellow and fragrant.

The most primitive and quickest way to eat Matsutake sashimi is to slice Matsutake, put it in an ice tray, and prepare seasoning with soy sauce and mustard.

The most fragrant and luxurious way to eat Tricholoma matsutake-braised fresh Tricholoma matsutake slices: slice fresh Tricholoma matsutake, oil it, add salt, carved wine and fine abalone juice, carefully turn it over, add chicken powder, cook the soup for about 10 minute, and thicken the wet starch.

Can Agaricus blazei be dried? 4. The effect of drying Agaricus blazei Murill.

1: Protecting the cardiovascular system

The dried Agaricus blazei still contains a lot of oil, most of which are unsaturated fatty acids. After these unsaturated fatty acids are absorbed by human body, they can accelerate the decomposition and metabolism of fatty acids in human body, purify blood and reduce blood viscosity. It can prevent fat from accumulating on human blood vessel wall, protect cardiovascular system, prevent blood pressure and blood lipid from rising, and reduce the incidence of arteriosclerosis and coronary heart disease.

Step 2 moisten the intestines and relax the bowels

There is also a lot of oil in dried Agaricus blazei Murill, which can lubricate the intestines, and the dietary fiber it contains can also promote intestinal peristalsis and shorten the defecation time of human body. Therefore, people can play an important role in relaxing bowels and removing toxins, which is of great benefit to maintaining human intestinal health.

3: Radiation resistance

Dried Agaricus blazei Murill can also improve the radiation resistance of human body, reduce the damage of radioactive substances to human cells, regulate human immune system and enhance human immunity. People who are often exposed to radiation sources or radioactive substances at ordinary times eat more dried Agaricus blazei, which is of great benefit to maintaining their health. People who are undergoing radiotherapy and chemotherapy can minimize the side effects of radiotherapy and chemotherapy after eating dried Agaricus blazei.

Taboos for drying Agaricus blazei Murill

Dried Agaricus blazei Murill is slightly cold, which will affect the function of the spleen and stomach. People with spleen-stomach disharmony or spleen-stomach deficiency and cold should not eat Agaricus blazei. In addition, dried Agaricus blazei has some adverse effects on human skin, and people with chronic skin diseases and itchy skin can't eat dried Agaricus blazei, which are taboos that people need to know when eating.

Agaricus blazei and Tricholoma matsutake are edible fungi with high nutritional value. From the name, the two are very similar. Some people will mistake them for the same ingredient. In fact, there are obvious differences between these two kinds of matsutake houses. They are totally different. Next, I will take you to understand the difference between Agaricus blazei and Tricholoma matsutake.

The difference between Agaricus blazei and Tricholoma matsutake

1: growth environment

There are obvious differences between Agaricus blazei and Tricholoma matsutake in growth environment. The former likes to grow in a high temperature, ventilated and humid environment. It is a saprophytic fungus that grows on the grass, and it is also a wild fungus that can be homologous to medicine and food, and can be cultivated artificially. Tricholoma matsutake is a kind of wild edible fungus, which grows in the alpine forest above 3500 meters above sea level. This kind of wild fungus mostly grows near pine trees or hemlock trees and belongs to endangered wild species. So far, there is no record of successful artificial cultivation.

2. Belonging species

Agaricus blazei Murrill and Tricholoma ho are both wild edible fungi, but they belong to different plant species. Agaricus blazei Murill is a kind of Agaricus blazei Murill and Tricholoma matsutake is a kind of Tricholoma matsutake, which is an important difference between them.

3: Shape

There are obvious differences between Agaricus blazei and Tricholoma matsutake in appearance. The former is similar to steamed bread at the top and center, partly flat, with light brown surface and fibrous scales, while Tricholoma matsutake is loose in shape, with brown hat and white handle. This edible fungus is thick, white and tender, and has a natural fragrance.

4: Smell

There are obvious differences in natural smells between Agaricus blazei and Tricholoma matsutake. The former can smell a natural smell similar to almond after picking, while the aroma of Tricholoma matsutake is rich and lasting, which is also an important difference between the two. In addition, in terms of utilization value, Tricholoma matsutake is even higher than Agaricus blazei, which is the most ideal health food.

Everyone knows the difference between Agaricus blazei and Tricholoma matsutake, and they can also know what the difference is. They can also know that the nutritional value of Tricholoma matsutake is higher than that of Agaricus blazei, so that they can make correct choices when they care about their health in the future.