Practical guidance
Dry products of Tricholoma matsutake can be fried meat, stewed chicken, fried sauce and so on. After soaking in water, it has the unique fragrance of Tricholoma matsutake. French food, but the taste is worse. Matsutake barbecue. Pork that tonifies kidney and nourishes blood, nourishes yin and moistens dryness is matched with Tricholoma matsutake that tonifies the body, regulates qi and resolves phlegm, and has the effects of tonifying kidney and replenishing essence, nourishing liver and nourishing blood, and is not greasy. It is often used as a nourishing and dietetic dish for the elderly, the sick, the postpartum asthenia, the deficiency of essence and blood, the deficiency of kidney essence and the serious injury of body fluid. [ 1]
Mushroom legs are edible, don't say you can't eat them. Remove the mud roots from the legs of Tricholoma matsutake, soak them in warm water, wash them, tear them into thin strips by hand from top to bottom, and then soak them soft. You can eat it mixed or fried.
Matsutake products
Drying of matsutake
The fresh Tricholoma matsutake was classified according to its size, thickness and degree of opening umbrella, and the thick and open umbrella was selected for drying. Rinse with running water at 2 ~ 8℃, then take it out and drain it. Dry the cleaned Tricholoma matsutake with hot air at a speed of 3 ~ 5m/s and a temperature of 40 ~ 50℃ for about 65438 0 minutes, dry the surface, and then cut it into 0. 6cm thin slice. The slices were quickly cooled to -40℃ and frozen, and then dried in vacuum at 40 ~ 50℃ and vacuum degree of 0. 05℃ for 65438 02 hours. In order to obtain excellent dried Tricholoma matsutake products.
Pickling processing of Tricholoma matsutake
Fresh unopened mushrooms are selected as raw materials, and impurities and diseased mushrooms are removed at the same time. Boil with 10% salt water, keep boiling for 2 ~ 3 minutes according to the size of mushrooms, take them out immediately, and put them in cold water or 10% salt water for thorough cooling. According to different grades of Tricholoma matsutake, salt is processed separately. Generally, once every 65,438+000 kg of Tricholoma matsutake is boiled in water, and 50 kg of salt is put in the tank. Sprinkle a layer of salt on the bottom of the jar first, then a layer of salt, and then a layer of pine mushrooms until it is full. Then, sprinkle 2 cm thick salt on the surface, cover it with a wooden cover, and then fill the tank with saturated salt. After 7 ~ 10 days, the pickled Tricholoma matsutake is packed in barrels, each of which is 25 kg or 40 kg. After packaging, saturated brine is injected and the PH value of the brine is adjusted to 3. 5 ~ 4 citric acid, then sealed, stored and transported abroad.
Processing of preserved matsutake
Tricholoma matsutake with plastic body, no umbrella opening and no mechanical damage was selected. After harvesting, it was immediately soaked in 0 .03% sodium metabisulfite solution for 6-7 hours, and then washed with clear water. Soak the treated Tricholoma matsutake in 0. Soak in 5% ~ 1% calcium oxide solution for 9 ~ 10 hour, rinse for 2 ~ 3 times after hardening to remove residual liquid, then blanch in boiling water for 2 ~ 3 minutes, then immediately cool to normal temperature, take it out and drain it. Put the cooled Tricholoma matsutake into 30% ~ 40% sugar solution 12 hours, put it into a stainless steel pot, heat and concentrate, gradually add sugar until the concentration of sugar solution reaches 60%, then boil it with strong fire, and then use slow fire to make the temperature of sugar solution reach about108 ~10℃. Then coated with white sugar powder, the amount of white sugar powder is about 10% of the amount of Tricholoma matsutake, mixed evenly, screened off the excess sugar powder, and then packaged.