Detan Frozen Wild Tricholoma Matsutake/Pine Mushroom Prices

Frozen wild bacteria are inevitable when fresh wild bacteria are in short supply; It is one of the most perfect storage methods to extend the shelf life of wild bacteria, and it is the most perfect substitute for restaurants, supermarkets, processing factories and so on.

1. Matsutake can be frozen.

① It is common to keep matsutake in the freezer. First, clean the matsutake and put a basin of water in the basin with the tap open, but not too much water. Keep the water running. Gently peel the soil and weeds from the fungus in the water. At the mycorrhizal site, use a small China knife to carefully remove sediment from the roots.

Generally speaking, matsutake itself is brown fungus, the cover of the fungus can be scraped or not scraped, it is completely edible, I think as long as the soil and those clean up. After all, matsutake grows in pollution-free areas. Don't be too fussy about peeling off the skin.

② Wash and remove the root action must be fast. The temperature is very high in summer. Matsutake opens its umbrella very quickly within 2 hours, and the cell wall becomes dehydrated and soft. After washing carefully drain the water. You can use a clean towel and go over it very gently. Never wipe it like a table! Alternatively, a little drying on a sieve is a good option.

③ The freezing temperature of matsutake is about -18 degrees. Refrigerator lattice with the first plastic bag spread on a layer, let after one by one on the display of matsutake can!

2. Thawing procedure and time of frozen matsutake:

① Natural thawing: it takes 10-20 minutes:

That is, put it in the leakage basket and let it thaw naturally at room temperature. The thawing time is relatively long, about 10-20 minutes, the matsutake can be sliced in the semi-thawed state：

② Rapid thawing :3-5 minutes.

One of the best ways to thaw frozen matsutake mushrooms is to seal them in an edible sealable bag or soak them in a water-tight bag and then soak them in hot water for 3-5 minutes.

③ Do not thaw:

Directly like cutting frozen meat, can be cut when the knife, and then cooking, if it is soup, hot pot, if the small can be directly put into the soup without thawing, do not affect the taste.

3. Preservation methods of Matsutake:

① Matsutake has a very short life span. It usually only takes 7 days from birth to maturity of its fruiting body. After 48 hours of fruiting body maturation, Matsutake will rapidly age and feed the nutrients in its body back to the roots and soil of the pine tree.

② Matsutake is a kind of fungus that is easy to rot and deteriorate, especially fresh matsutake. It will change color and deteriorate quickly if stored at room temperature for 1-2 days. Fresh matsutake can be kept in the refrigerator for about 5-7 days. The low temperature in the refrigerator can delay the spoilage of food. Of course, matsutake can also be stored in the refrigerator to prolong its shelf life, which can be kept for about one year.

③ Matsutake contains 49 kinds of active nutrients. Since the active substances are easy to be lost and spoiled, matsutake will turn sour and yellow when preserved for a long time by general methods, so the preservation of matsutake has been a worldwide problem. Whether it is dried or freeze-dried (over 100℃ or below -100 ℃), matsutake contains a large amount of nutrients will be lost, so most consumers will use ordinary refrigerator to keep matsutake fresh, but this will only prolong the freshness of about 5-7 days, there is still a risk of deterioration.