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.

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.

（产品名称：松茸冻干

产地：香格里拉

净重：25克

财产：散装初级农产品

什么是松茸冻干松茸？

冻干松茸被称为真空冻干松茸。 它是在-170℃的环境下通过真空干燥技术生产的干燥的松茸口蘑。 1公斤冻干松茸来自15公斤新鲜松茸。 冷冻干燥的松茸口蘑可以保持新鲜松茸的营养和味道。）

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.

（冻干松茸的优点

松茸是一种天然，稀有和珍贵的食用菌，冻干松茸是松茸的上品。与烤干或晒干的松茸相比，冻干松茸能更完全地保留新鲜松茸的味道和营养。与新鲜的松茸相比，冻干松茸更易于保存，保存时间更长，食用更灵活。

松茸口蘑的产地

作为中国松茸的主要产区，香格里拉以其优良的品质已连续30年成为松茸出口的冠军，其需求量每年都超过出口量。香格里拉松茸的口蘑产量占全国的70％。

营养成分

松茸富含蛋白质，包括18种氨基酸，14种必需微量元素，49种活性营养素，5种不饱和脂肪酸，核酸衍生物，肽等稀有元素。此外，它还含有三种珍贵的活性物质，即松茸的双链多糖，松茸的多肽和松茸醇。）

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. 

（烹饪方法

干松茸在食用前需要在40℃的温水中浸泡2分钟，然后再用于蒸，煮汤和其他烹饪方法。）