Tricholoma matsutake is a plant of Agaricaceae of Agaricales of Basidiomycetes.The child body is medium or large;The cap is 4-14 cm in diameter, nearly oblate and semi spherical to flat, light yellowish brown, yellowish brown or orange brown, the edge is rolled inside, smooth, slightly sticky when wet;The flesh is thick, light yellow, and does not change color when injured;The stipe is 4-8cm long, 0.5-1.5cm in diameter, and beige.The flowering and fruiting period is in summer.[2]
Tricholoma matsutake is mainly distributed in Yunnan, Anhui, Taiwan, Sichuan, Heilongjiang, Jilin, Shanxi, Guizhou, Tibet and other regions in China.[3]Tricholoma matsutake is one of the wild fungi that cannot be cultured artificially at present. In addition to the general conditions for mushroom growth, it must also grow together with pine trees and coexist with pine roots,[4]And then form ectomycorrhiza;In summer and autumn, it is scattered or clustered on the coniferous or coniferous broad-leaved mixed forest land on the shady or semi shady slopes. Sometimes it rains, sometimes it is sunny, or it rains at night. Sunny days are most conducive to the formation of fruiting bodies;The suitable soil is mainly brown forest soil, mountain red soil and mountain yellow soil.[2]
Tricholoma matsutake contains polyols, which can cure diabetes, and its polysaccharides can also fight sarcoma.Therefore, it plays an auxiliary role in strengthening stomach, preventing diseases, fighting cancer and treating diabetes.Traditional Chinese medicine also believes that the mushrooms are beneficial to the intestines and stomach, relieve pain, regulate qi, and strengthen the body;[5]The meat of the matsutake is plump and tastes delicious and tender. It not only has excellent flavor and attractive fragrance, but also is a nutritious edible fungus, known as the "king of edible fungi".[6]
Tricholoma matsutake is a plant of Agaricaceae of Agaricales of Basidiomycetes.The child body is medium or large;The cap is 4-14 cm in diameter, nearly oblate and semi spherical to flat, light yellowish brown, yellowish brown or orange brown, the edge is rolled inside, smooth, slightly sticky when wet;The flesh is thick, light yellow, and does not change color when injured;The stipe is 4-8cm long, 0.5-1.5cm in diameter, and beige.The flowering and fruiting period is in summer.[2]
Habitat
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Tricholoma matsutake is mainly distributed in Yunnan, Anhui, Taiwan, Sichuan, Heilongjiang, Jilin, Shanxi, Guizhou, Tibet and other regions in China.[3]Tricholoma matsutake is one of the wild fungi that cannot be cultured artificially at present. In addition to the general conditions for mushroom growth, it must also grow together with pine trees and coexist with pine roots,[4]And then form ectomycorrhiza;In summer and autumn, it is scattered or clustered on the coniferous or coniferous broad-leaved mixed forest land on the shady or semi shady slopes. Sometimes it rains, sometimes it is sunny, or it rains at night. Sunny days are most conducive to the formation of fruiting bodies;The suitable soil is mainly brown forest soil, mountain red soil and mountain yellow soil.[2]
Key values
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medical
Tricholoma matsutake contains polyols, which can cure diabetes, and its polysaccharides can also fight sarcoma.Therefore, it plays an auxiliary role in strengthening stomach, preventing diseases, fighting cancer and treating diabetes.Traditional Chinese medicine also believes that the mushrooms are beneficial to the intestines and stomach, relieve pain, regulate qi, and strengthen the body;[5]The meat of the matsutake is plump, delicious and tender. It is not only very delicious and attractive, but also a nutritious edible fungus, known as the "king of edible fungi".[6]
Suitable for people
Sweet and warm in nature.withChild EntityUsed as medicine.Usage and dosage: take orally with decoction.Benefiting intestines and stomach, regulating qi, relieving pain, resolving phlegm.IndicationsLow back and leg pain，Numbness of hands and feet, the muscles and collaterals are not comfortable, the phlegm is too much, and the breath is short,Dry stool。(Extract:《National Collection of Chinese Herbal Medicine》）It can be eaten by the general population, and is suitable for diabetics, computer workers, women and cancer patients.
pharmacological action
Anti cancer effect The inhibition rate of the extract on S180 sarcoma is 80%, and on Ehrlich ascites cancer is 70%.The relationship between structure and function of 14 kinds of natural and semi synthetic tetraphenylpropanol has been determinedHuman nasopharyngeal carcinoma（KB）、leukemia(P388) and peopleBronchial lung cancer(NSCLC-N6) three kinds of cancer cells have cytotoxicity.
diet tyerapy
Tricholoma matsutake contains chromium and polyols, and its antioxidant minerals can also fight against sarcomas. Traditional Chinese medicine believes that it has the effects of strengthening the body, strengthening the intestines and stomach, relieving pain and regulating qi, resolving phlegm, relieving pain, expelling insects, anti-cancer and treating diabetes.Eating pine mushrooms often can enhance the immunity of the body and prevent premature aging.Tricholoma matsutake contains a considerable amount of vitamin E. Regular consumption of tricholoma matsutake has the effect of beautifying the skin.Matsutake has a good anti nuclear radiation effect.According to Russian research, matsutake can grow well in areas that have suffered from nuclear pollution, while the survival of other organisms is not so optimistic.
Matsutake products
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Drying of Tricholoma matsutake
The fresh matsutake was graded according to its size, thickness and umbrella opening degree, and the stout and umbrella opening ones were selected for drying.Clean with flowing clean water at 2~8 ℃, then remove and drain.Put the washed matsutake in hot air of 3-5 m/s and 40~50 ℃ for drying and preheating for about 1 minute to dry its surface, and then cut it into 0.6 cm thin slices.Put the cut slice at - 40 ℃ to cool quickly to freeze it, then put it at 40~50 ℃, vacuum degree at 0.4~0.6 Pa, and vacuum dry for 12 hours to obtain excellent dry matsutake.
Salt processing of matsutake
Fresh and unopened young mushrooms are selected as raw materials, and impurities and diseased mushrooms are removed at the same time.Boil with 10% salt water. According to the size of the mushroom, keep boiling for 2-3 minutes and remove it immediately. Put it in cold water or 10% salt water and cool it quickly until it is completely cold.Salt is processed according to different grades of matsutake. Generally, every 100kg of water is used to boil the matsutake, and 50kg of salt is put into the tank. First, a layer of salt is sprinkled at the bottom of the tank, then a layer of matsutake, then a layer of salt is added, and then a layer of matsutake is added until it is full. The surface is sprinkled with 2cm of salt, covered with a wooden cover, and then the tank is filled with saturated salt water.After 7-10 days, the pickled mushrooms will be barreled, 25 kg or 40 kg each. After the barreled mushrooms are filled, saturated salt water will be injected, and the PH value of the salt water prepared with citric acid will be 3.5~4. They will be sealed, stored, and transported outside.
Processing of Mushroom Candied Fruit
The mushroom body shall be selected to be plump, no umbrella opening and no mechanical damage. After harvesting, it shall be put into 0.03% sodium pyrosulfite solution for treatment for 6-7 hours, and then rinsed with clean water.Immerse the treated matsutake in 0.5%~1% calcium oxide solution for 9~10 hours, rinse for 2~3 times after hardening to remove the residual liquid, then put it into boiling water for blanching for 2~3 minutes, and then cool it to normal temperature immediately, and remove the water.Put the cooled matsutake into 30%~40% sugar solution for cold soaking for 12 hours, add it into a stainless steel pan for heating and concentration, and gradually add sugar, so that the sugar solution reaches 60% concentration, and then boil it over high fire, then use a slow fire to make the sugar solution temperature reach about 108~110 ℃, and then start the pan, and then put it to 50~60 ℃ to bake for 3~4 hours, and at the same time, often turn it until the matsutake is not sticky.Then sugar coat with white sugar powder, the amount is about 10% of the amount of matsutake, mix well, screen off the excess sugar powder, and then pack.[1]
