Shangri-La snow-covered plateau freeze-dried Tricholoma matsutake, wild dried matsutake, Shangri-la specialty with 25g pack
Product name: Freeze-dried Tricholoma matsutake Place of origin: Shangri-La City Net weight: 25 grams Property: Primary agricultural products with bulk What is freeze-dried Tricholoma matsutake? Freeze-dried Tricholoma matsutake is called vacuum freeze-dried Tricholoma matsutake. It is a dried Tricholoma matsutake produced by vacuum drying technology under the environment of -170 ℃. 1 kg of freeze-dried Tricholoma matsutake comes from 15 kg of fresh Tricholoma matsutake. Freeze-dried Tricholoma matsutake can preserve the nutrition and taste of fresh Tricholoma matsutake. Advantages of freeze-dried Tricholoma matsutake: Tricholoma matsutake is a kind of natural, rare and precious edible fungus, and freeze-dried Tricholoma matsutake is the top grade of Tricholoma matsutake. Compared with roast-dried or sun-dried Tricholoma matsutake, freeze-dried Tricholoma matsutake preserves the taste and nutrition of fresh Tricholoma matsutake more completely. Freeze-dried Tricholoma matsutake is more convenient to preserve, longer to preserve and more flexible to eat compared with fresh Tricholoma matsutake. Producing area of Tricholoma matsutake: Shangri-la, as the main producing area of Chinese Tricholoma matsutake, has been the champion of Tricholoma matsutake export for 30 years because of its good quality, of which the demand exceeds the supply for export every year. The output of s Tricholoma matsutake in Shangri-la accounts for 70% of the country. Nutritional Components: Tricholoma matsutake is rich in protein, including 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. In addition, it contains three precious active substances, namely, double-stranded polysaccharides of Tricholoma matsutake, polypeptides of Tricholoma matsutake and matsutake alcohol. How to eat it: Dried Tricholoma matsutake needs to be immersed in warm water at 40 ℃ for 2 min before eating, and then it can be used for steaming, cooking soup and other cooking methods.
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Product name: Freeze-dried Tricholoma matsutake

Place of origin: Shangri-La City

Net weight: 25 grams

Property: Primary agricultural products with bulk

      

What is freeze-dried Tricholoma matsutake?

   

Freeze-dried Tricholoma matsutake is called vacuum freeze-dried Tricholoma matsutake. It is a dried Tricholoma matsutake produced by vacuum drying technology under the environment of -170 . 1 kg of freeze-dried Tricholoma matsutake comes from 15 kg of fresh Tricholoma matsutake. Freeze-dried Tricholoma matsutake can preserve the nutrition and taste of fresh Tricholoma matsutake.

 

 

Advantages of freeze-dried Tricholoma matsutake


Tricholoma matsutake is a kind of natural, rare and precious edible fungus, and freeze-dried Tricholoma matsutake is the top grade of Tricholoma matsutake. Compared with roast-dried or sun-dried Tricholoma matsutake, freeze-dried Tricholoma matsutake preserves the taste and nutrition of fresh Tricholoma matsutake more completely. Freeze-dried Tricholoma matsutake is more convenient to preserve, longer to preserve and more flexible to eat compared with fresh Tricholoma matsutake.

 


 

Producing area of Tricholoma matsutake

    

Shangri-la, as the main producing area of Chinese Tricholoma matsutake, has been the champion of Tricholoma matsutake export for 30 years because of its good quality, of which the demand exceeds the supply for export every year. The output of s Tricholoma matsutake in Shangri-la accounts for 70% of the country.


 

Nutritional Components

    

Tricholoma matsutake is rich in protein, including 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. In addition, it contains three precious active substances, namely, double-stranded polysaccharides of Tricholoma matsutake, polypeptides of Tricholoma matsutake and matsutake alcohol.

 

 

How to eat it

   

Dried Tricholoma matsutake needs to be immersed in warm water at 40 for 2 min before eating, and then it can be used for steaming, cooking soup and other cooking methods.