How to remove the earthy smell of Tricholoma matsutake? How to preserve fresh Tricholoma matsutake best?

Tricholoma matsutake is a kind of nourishing edible fungus, which is rich in trace elements, amino acids, unsaturated fatty acids and other nutrients needed by human body. Tricholoma matsutake itself will have a unique earthy smell, which is what fresh Tricholoma matsutake will have, but if the smell is wrong or even pungent, be careful whether it has gone bad.

How to remove the earthy smell of Tricholoma matsutake

Does not need to be removed. Matsutake itself has a strange taste. If the taste of Tricholoma matsutake is masked by complicated cooking or cleaning methods, the nutritional value of Tricholoma matsutake will be greatly reduced.

In order to reflect the nutritional value of Tricholoma matsutake, it is best to make it with a relatively light cooking method. Moreover, because the taste of Tricholoma matsutake is expensive, it is used as an ingredient, and the dosage is not very large, so the strange smell of Tricholoma matsutake is not very strong, which is generally acceptable. Good Tricholoma matsutake has a special fragrance. Usually, fresh Tricholoma matsutake will taste earthy after three days, so you should enjoy it at the best time.

Tricholoma matsutake tastes. Are you spoiled?

Well, it depends. Normal fresh Tricholoma matsutake will give off a special smell of mixed soil and vegetation after rain in the forest. If the smell is pungent, you need to consider whether matsutake is good or not.

The pungent smell may have two reasons. One may be fake. Some unscrupulous merchants fumigate them with some chemical reagents to make them irritating, and copy other strains into Tricholoma matsutake for profit or to ensure their good quality. The second possibility is that fresh Tricholoma matsutake has deteriorated, because Tricholoma matsutake is easy to deteriorate, and it will give off a slight pungent smell after being broken. Tricholoma matsutake caused by these two reasons is not recommended.

How to preserve fresh Tricholoma matsutake best?

Fresh Tricholoma matsutake is not easy to preserve after picking. After 48 hours, the surface of the bottle cap will crack, peel and take off flowers. This kind of Tricholoma matsutake is called old mushroom, and its smell, taste and nutritional value are greatly reduced. Therefore, buyers usually transport Tricholoma matsutake to restaurants and hotels around the world by freezing and air transportation. Some high-end hotels even require the process of picking Tricholoma matsutake on the table within 18 hours to ensure the freshness of Tricholoma matsutake. Generally speaking, the shelf life of Tricholoma matsutake is only two days and the shelf life is only three days. The purchased Tricholoma matsutake must be put into the cold storage immediately and used up within 3-5 days to prevent the quality of Tricholoma matsutake from deteriorating or deteriorating.