What should we pay attention to when identifying matsutake mushrooms?

Pay attention to the specifications and age. The larger the size, the better the development, and the more adequate the nutrition; The age of the mushroom is another key factor, and it is necessary to select the matsutake mushroom within 48 hours of fruiting body maturity, and the immature young mushroom is underdeveloped and undernourished. Aged mushrooms will lose nutrients. Internationally, the rare matsutake mushrooms are in the freshest state**.

Take a closer look at the appearance, buy plump and strong, and preferably free of insect wounds. The deformed and thin matsutake mushroom does not develop well, and the nutrition is insufficient; Matsutake mushrooms that have been bitten by insects have also lost some of their nutrients, and the insect-free mushrooms are highly regarded by the Japanese market and are usually priceless.

Pay attention to the origin first, Shangri-La's matsutake mushrooms are the best. The quality of matsutake mushrooms varies greatly from place to place, and Shangri-La has mixed woodlands with pine oak, as well as sufficient altitude and temperature difference between day and night, which are very conducive to the growth of matsutake mushrooms. There is a big shortage of Shangri-La matsutake mushrooms in Japan, and a large number of them are imported every year.

Matsutake mushrooms have not been able to be cultivated so far, all are wild, the first blazei mushroom on the market is actually Brazil mushroom, which is artificially cultivated, the two are completely different two plants, the main difference: the Brazilian mushroom stem is thinner, and the cap is opened.

How to identify the quality of matsutake mushrooms:

1. Smell, the matsutake mushrooms with poor quality are generally soaked in chemical Xiangna salt water or medicated water, and you can smell the smell of preservatives.

2. Look at the color, the subcutaneous color of good quality matsutake mushrooms is white, and the color of poor quality is yellow.

3. Boiling water, after the good quality matsutake mushroom is brewed with boiling water, it can volatilize a strong fragrance in 2 to 3 minutes, and the poor quality has no fragrance. Banquet stool.

4. Soak in water, poor quality matsutake mushrooms will fade when soaked in water for about 3 minutes, making the water turbid, and good quality will not.

Matsutake mushroom is a kind of pure natural rare and precious edible mushroom, known as the "king of mushrooms".Studies have proved that matsutake mushrooms are rich in protein, a variety of amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake mushrooms are harvested and eaten from early August to mid-October in autumn.

It has a special strong aroma, the taste is like abalone, and it is very smooth and refreshing.

Matsutake mushrooms are known as the "King of Mushrooms" in Japan. The Japanese are accustomed to eating matsutake dishes in autumn, believing in "complementing form with form", and eating it has the effects of strengthening the essence and nourishing the kidneys, strengthening the brain, benefiting the wisdom of Huai, and anti-cancer. Just picked down, roasted with pine branch fire, there is the smell of pine forest from the deep mountains, autumn high friends Wu Qi day, with friends scattered in the forest grass grass, red leaves all over the sky, wild flowers occur, the vicissitudes of life spontaneously arise.

The place where matsutake mushrooms grow needs to have three basic conditions, namely beauty pine, Dali fragrant flowers, sandy loam soil, it is difficult to collect, the people in the production area go up the mountain at night with flashlights, and after picking, they should be cooled by the Bingshi Confession Bag, which can generally only be kept fresh for three days, so it is precious.

Because of the different growth period and climatic conditions, there is a big difference in quality between the matsutake mushrooms produced in the north and south, the color of the northern matsutake is whitish, the texture is hard, the aroma is stronger, the taste is good, the nutrients are high, and it is easy to keep. The color of the southern matsutake mushroom is slightly black, the moisture is large and moist, it is perishable and deteriorates, the fragrance is not strong, and the ** is low.

1.Check the place of origin: There are only a few places in China where matsutake mushrooms grow, but the quality of matsutake mushrooms varies greatly from place to place, and there are many differences. Among them, Shangri-La Yunnan's high-altitude matsutake mushroom is recognized as the best quality. This is because of Shangri-La's high-altitude climate and unique forest conditions.

2.Look at the color: Fresh matsutake mushrooms are pale yellow or off-white, if the matsutake turns yellow or black in color, it means that the matsutake mushroom has gone bad.

3.Smell: Good quality matsutake mushrooms smell a unique aroma, while spoiled matsutake mushrooms smell sour and have a pungent taste, which we call spoiled mushrooms. Such matsutake mushrooms are harmful to the body and cannot be eaten.

4.Look at the appearance: matsutake mushrooms with comparable stems and caps and uniform thickness, their mycelium are fully absorbed in nutrients during development; This good-looking, high-grade matsutake mushroom is usually exported abroad.

5.Moisture observation: During the processing of fresh matsutake mushrooms, due to artificial soaking for a long time, fresh matsutake mushrooms absorb too much water, and such matsutake mushrooms are soaked in water. During the freezing process, soaking the mushroom will destroy the fibrous tissue of the matsutake mushroom. Causes the loss and deterioration of matsutake nutrients.

1.The origin is the core factor that determines the quality of matsutake mushroom, and the quality of matsutake mushroom varies greatly from different origins due to the influence of altitude, forest tree species, tree age, soil, climate and other factors. At present, China's high-quality mushroom producing areas recognized by the international market include Shangri-La mushroom production area and Yanbian mushroom production area, among which Shangri-La matsutake is produced in the original mixed forest of the Hengduan Mountains, with excellent quality, and has always ranked first in China's matsutake exports.

The larger the matsutake mushroom, the better the quality.

2.National regulations: matsutake mushrooms with a length of less than 5cm are young mushrooms, and their nutrition is not yet mature, so they are not allowed to be collected.

As it grows, matsutake mushrooms emit a unique aroma that attracts a variety of insects to bite on. Some of the nutrients in matsutake mushrooms with insect wounds will be absorbed by insects, which will affect the quality of matsutake mushrooms to varying degrees. Matsutake mushrooms, which are free of insect wounds, have better nutrition and taste.

3.Matsutake mushrooms have very strict requirements for the growth environment, and the lack of nutrients, insufficient rain before birth, and insufficient light after birth will make matsutake deformed and thin, and such matsutake will account for more than 30%. The sturdy and powerful shape of the cap stem is the external manifestation of the inner nutrition of matsutake mushrooms.

4.China's main mushroom production areas include Shangri-La mushroom production area, Chuxiong mushroom production area and Yanbian mushroom production area, among which Shangri-La mushroom production area accounts for 70% of the country's total output, and is the matsutake mushroom export champion for 30 consecutive years. Matsutake mushroom contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich in dietary fiber and a variety of active enzymes, and contains 3 kinds of precious active substances, namely double-chain matsutake polysaccharides, matsutake polypeptides and the world's only anti-cancer substance - matsutake alcohol, which is the world's most precious natural medicinal mushroom.

How to identify:

1. The surface of the artificial dried matsutake slices is whitish, and it is very neat, and the taste is not as big as the taste of wild matsutake mushrooms, the edges of wild dried matsutake slices are very rolled, and they will be a little yellow, and the wild dried matsutake slices taste very big, some people think that it smells bad, but it is because it is wild, so it has this taste.

It's wild.

It's artificial.

2. After soaking, the aroma of good matsutake mushroom is natural and mellow, without peculiar smell and miscellaneous taste, because it is sun-dried, the aroma will not be too strong, the color is light yellow or withered yellow after soaking, there are no black spots, rot, discoloration, and the taste is soft and elastic, without bitterness, astringency, sourness, with a strong natural mushroom taste.

3. See whether the shape is complete, whether the color is white, the wild matsutake mushroom is complete, the fungus is thick, and the foot cap is symmetrical. The flesh of wild matsutake mushrooms is white and delicate, while the agaricus mushrooms are black caps and white feet.

4. Smell whether matsutake mushrooms are fragrant and fragrant The fragrance of high-quality wild matsutake mushrooms is particularly good, after brewing with boiling water, it can volatilize a rich fragrance in 2-3 minutes, and the artificially cultivated matsutake mushrooms of poor quality have no fragrance.

5. Taste whether the taste is smooth and mellowAfter breaking the matsutake mushroom from the middle, taste the taste. Wild matsutake mushrooms have a smooth and mellow flavor, while farmed horsetail matsutake mushrooms have neither fragrance nor taste.

Matsutake is a wild mushroom, there is no artificial cultivation at present, but matsutake is divided into two kinds: red matsutake and white matsutake mushroom, red matsutake has less moisture, strong aroma and firm flesh, ** is naturally very expensive, white matsutake has more moisture and light aroma and loose flesh, ** is naturally relatively cheap. If it is a sun-dried matsutake mushroom, it is more difficult to identify, and it can be identified by smelling, looking, and tasting. After soaking, the aroma of good matsutake mushroom is natural and mellow, without peculiar smell and miscellaneous taste, because it is sun-dried, the aroma will not be too strong, the color is light yellow or dry yellow after soaking, there are no dark spots, rot, discoloration, and the taste is soft and elastic, without bitterness, astringency, sourness, with a strong natural mushroom taste.

The quality of matsutake mushrooms can be judged by many aspects such as color, smell, taste, origin, furry damage, size, quality, etc., generally speaking, the quality of matsutake mushrooms produced by Shangri-La, which is light yellow or beige in color, has a faint aroma, tastes stronger, is larger, has no insect damage, and is in good condition.

The color is yellow, the aroma is weak or no aroma, the taste is soft, it has been bitten by insects, the size is relatively small, and the quality of the thin or deformed matsutake mushroom is relatively poor.

Because matsutake mushrooms emit a unique fragrance that attracts insects to come and bite, such insect wounds can destroy the integrity of matsutake nutrition, so when choosing matsutake mushrooms, look carefully, and the smaller the matsutake wounds, the better.