Tricholoma matsutake production is scarce. China's total output is only 500 tons a year, and it still needs to export a lot. Because of this, the price of Tricholoma matsutake is expensive, thousands of dollars per kilogram, generally at least above 400 yuan. Many people have been thinking about making fake pine mushrooms to sell, and some fake pine mushrooms, like pine mushrooms, will be seen in the market, but they are not. The following small series counts several common fake pine mushrooms.

The difference between false Tricholoma matsutake and true Tricholoma matsutake

The first one: the head portrait that distinguishes Tricholoma matsutake from the old man.

The color of Tricholoma matsutake is light yellow or beige, while the heads of American elderly people are mostly white or even gray; Tricholoma matsutake has yellowish brown to chestnut brown ciliated scales on its surface, and the surface of the old man's head is smooth and shiny; The most important thing is that matsutake has a strong fragrance, but the old man doesn't.

The difference between matsutake and old man

The second type: the difference between Tricholoma matsutake and Tricholoma matsutake.

The appearance of Tricholoma matsutake is similar to that of Tricholoma matsutake, except that there is a thin layer of fluff. After the fluff is scraped off, it is exactly the same as Tricholoma matsutake, and it is difficult to distinguish between true and false. Therefore, Tricholoma matsutake often appears as true Tricholoma matsutake in the market. The actual price of Tricholoma matsutake is only 7-8 yuan/kg, which is about 1% of the real Tricholoma matsutake price. The only way to distinguish Tricholoma matsutake from Tricholoma matsutake is to taste it. Tricholoma matsutake is delicious, but it has almost no fragrance. For the difference between Tricholoma matsutake and Tricholoma matsutake, you can look at this article, which contains fake Tricholoma matsutake. What is masson pine? It is a detailed introduction to Tricholoma matsutake.

Difference between Tricholoma matsutake and Tricholoma matsutake

The third kind: the difference between Agaricus blazei and Tricholoma matsutake.

There is also a fungus called Agaricus blazei, which is similar in appearance to Tricholoma matsutake, but it belongs to artificial cultivation, and the market price is about 1/3 of Tricholoma matsutake. Fresh Tricholoma matsutake is umbrella-shaped, with bright color, brown cap, white stipe and chestnut brown fibrous velvety scales. The middle part of the cap is slightly convex, and the handle is thick, white, tender, thick and thin. Agaricus blazei has a black hat and white feet, a flat hat, a flat top and a flat center, a white handle and a cylindrical shape.

The difference between Agaricus blazei and Tricholoma matsutake

The fourth kind: fresh and stale matsutake.

Although this kind of Tricholoma matsutake is real, it is not delicious and difficult to preserve. If the price is too high, it will definitely be a pit for consumers. An important criterion to measure the quality of Tricholoma matsutake is whether it is fresh or not. Only fresh Tricholoma matsutake contains medicinal ingredients such as Tricholoma matsutake alcohol and Tricholoma matsutake polysaccharide. At room temperature, Tricholoma matsutake spores will wither within 72 hours.

There are fresh and stale matsutake.

How to select high-quality fresh Tricholoma matsutake?

1. Look at the place of origin

The most important core to determine the quality and nutrition of fresh Tricholoma matsutake is the origin of Tricholoma matsutake. Therefore, when we buy fresh Tricholoma matsutake, we'd better ask where Tricholoma matsutake comes from first. Because the strain, age, soil, climate, environment and other factors of Tricholoma matsutake producing area will directly affect the quality of Tricholoma matsutake. The best Tricholoma matsutake usually grows in the original coniferous broad-leaved forest above 3000 meters above sea level. Of course, matsutake is produced in many areas, such as Yunnan, Sichuan and Tibet. As consumers, we must know the origin of Tricholoma matsutake.

2. Pick a ripe opportunity.

The time after Tricholoma matsutake matures is very important, but it is difficult for consumers who do not live in Tricholoma matsutake producing areas. Generally speaking, it is best to pick Tricholoma matsutake within 48 hours after birth. Immature Tricholoma matsutake will become an old Tricholoma matsutake if it is malnourished and mature for more than 48 hours. Such Tricholoma matsutake has no fragrance and poor taste, not to mention nutrition. However, many preservation methods of Tricholoma matsutake

When we buy Tricholoma matsutake, we often see Tricholoma matsutake of different sizes. If you don't know how to choose, choose Tricholoma matsutake, because the bigger the Tricholoma matsutake, the richer the nutrition. Because how big a Tricholoma matsutake can grow is determined by the nutrients in the soil and the quality of mycelium, the bigger the Tricholoma matsutake grows, the richer the nutrition and the better the health care effect. But the price of matsutake is also very expensive. As an ordinary family, I suggest you buy moderate Tricholoma matsutake, which is also rich in nutrition.

4. Choose Tricholoma matsutake with less pests.

There is no human intervention in the growth of Tricholoma matsutake, so insect disaster is also one of the qualities of Tricholoma matsutake. When many consumers buy Tricholoma matsutake, they will see that Tricholoma matsutake has many holes bitten by insects. In the case of excessive insect bites, it will cause the loss of nutrients to varying degrees and directly reduce the quality of Tricholoma matsutake. When consumers buy Tricholoma matsutake, they should choose Tricholoma matsutake which is moth-free, well-preserved and nutritious.

Selection method of Tricholoma matsutake

1. Look at the color: yellow matsutake indicates that it has deteriorated or sulfite has been added. Eating such Tricholoma matsutake is harmful to human body.

2. Smell: Fresh and high-quality Tricholoma matsutake should have a strong aroma. If there is no aroma of Tricholoma matsutake, then it is not recommended that you buy it.

3, look at the appearance: be sure to eat full and strong Tricholoma matsutake, thin or deformed Tricholoma matsutake can not provide complete nutrition, the quality is very poor.

4, look at the water: many matsutake in the market will soak in water, which will aggravate the condition, and secondly, it can keep fresh, which is harmful to taste and nutrition. So, when we buy it, we can pinch it with our hands. Tricholoma matsutake with too much water is not recommended to buy.

When we buy fresh Tricholoma matsutake, we'd better ask the origin of Tricholoma matsutake first. Because the strain, age, soil, climate, environment and other factors of Tricholoma matsutake producing area will directly affect the quality of Tricholoma matsutake. Tricholoma matsutake is a second-class endangered species in China. Therefore, Sichuan Yajiang Tricholoma matsutake has the best variety, large output and good quality, so it has the title of the hometown of Tricholoma matsutake. Tricholoma matsutake, banana crown center 19 line, the difference between false Tricholoma matsutake and true Tricholoma matsutake.