Anti-cancer effect and function of Tricholoma matsutake soaked in wine
Tricholoma matsutake contains a large number of anticancer organic compounds, among which Tricholoma matsutake alcohol has the strongest anticancer activity and strong ability to resist gene mutation and anticancer degeneration. Drinking Tricholoma matsutake wine for health care can effectively prevent cancer.
Hyperglycemia
Tricholoma matsutake contains a lot of polysaccharides, which will not break down into monosaccharides and raise blood sugar after eating. On the contrary, the structure of this polysaccharide is very similar to insulin, which will play the role of insulin in the body and lower blood sugar, and is suitable for diabetic patients.
Prevent premature senility
Tricholoma matsutake contains a crude polysaccharide active substance, which has a strong inhibitory effect on arginase in the body and can interfere with the formation and deposition of melanin in the body. It also contains antioxidant substances such as selenium and vitamins, which can play the role of anti-aging and beauty beauty.
Treat cardiovascular diseases
Tricholoma matsutake contains certain fat components, most of which are unsaturated fatty acids, among which oleic acid, linoleic acid and palmitic acid are high, which can effectively remove the garbage in human blood, delay aging, reduce cholesterol content and blood viscosity, and prevent cardiovascular and cerebrovascular diseases such as hypertension, atherosclerosis and cerebral thrombosis.
Enhance gastrointestinal function
Tricholoma matsutake contains a lot of cellulose, mainly crude fiber and dietary fiber. After eating, it will absorb a lot of water and swell in the stomach, moisten gastrointestinal food, stimulate gastrointestinal tract, promote gastrointestinal peristalsis, accelerate fecal excretion, prevent constipation and enhance gastrointestinal function.
Enhance immunity
Tricholoma matsutake is nutritious and contains a lot of protein and polysaccharide, which can be decomposed into a lot of amino acids after eating, promoting the synthesis of its own protein, enhancing its own immunity and preventing various diseases; Moreover, Tricholoma matsutake also contains double-stranded Tricholoma matsutake polysaccharide, which can activate human T cells and enhance human specific immunity and non-specific immunity.
Specific method of soaking Tricholoma matsutake in wine
Formula of Tricholoma matsutake soaked wine:
Fresh Tricholoma matsutake 10 kg (or 2-4 kg of dried Tricholoma matsutake), 50% pure grain wine 100 kg, 5 kg of Lycium barbarum, 3 kg of jujube and 2 kg of crystal sugar.
How to soak Tricholoma matsutake in wine;
Prepare a crock and soak it in all materials according to the formula 10 for more than 0 days. The jar should be sealed and kept in a cool place. /kloc-You can open the altar and taste it in 0/0 days.
Soak wine with pine mushrooms. Tricholoma matsutake has a unique aroma and delicious taste. Drinking and eating helps to dredge the stomach, regulate qi and eliminate phlegm, fight cancer and enhance the body's immunity.
Other edible methods of Tricholoma matsutake
Matsutake soup
The nutrition of Tricholoma matsutake is easily soluble in water. If you choose to cook soup and control the temperature, it will be the most nutritious way to eat. However, consumers should pay attention to the fact that the soup must be cooked first, and the temperature should be reduced to below 100℃, then fresh Tricholoma matsutake slices should be added, and it can be eaten after standing for 15 minutes. Very suitable for puerperal women to cook soup with old hens, in Shangri-La, the birthplace of Tricholoma matsutake.
Steamed pine mushrooms
Steamed Tricholoma matsutake is also a very nutritious way to eat. The temperature is controlled below 100℃, and the steamer with continuous steam circulation and the highest temperature not exceeding 100℃ is selected for cooking, which can ensure that 49 active nutritional components nourishing Tricholoma matsutake will not be destroyed and will not be lost with steam. This cooking method not only retains the nutrition of Tricholoma matsutake, but also retains the natural delicacy of nourishing Tricholoma matsutake because of its simple technology.
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