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过去保存松茸是采用冻结法和干燥法。冻结法是将松茸用水洗净后马上进行冻结。这种方法的缺点是:附着和浸透松茸表面的水分的冻结点要比松茸本身有机质及无机质中的水分高,冻结后松茸的原形质膜和细胞质膜会受到损伤。干燥法是将松茸用水洗净后进行阴干。其缺点是:附着在松茸表面的水先发生自然蒸发,而被浸透吸收到松茸内部的水分呈过剩状态,所以干燥需要较长时间,松茸容易发生腐烂。日本浅子孝子发明了一种新干燥工艺,现用图具体说明制作过程。图中的(1)为预冷仓库,内
Matsutake is used in the past to freeze and dry. Frozen method is the matsutake washed with water immediately after freezing. The disadvantage of this method is that the freezing point of water attached to and immersed in matsutake is higher than that of the matsutake itself and the inorganic substance, and the plasma membrane and the plasma membrane of the matsutake will be damaged after freezing. Drying method is the matsutake washed with water after drying. The disadvantage is that the water attached to the surface of matsutake spontaneously evaporates naturally, and the water which is absorbed into the matsutake is in an excess state, so it takes a long time to dry, and the matsutake tends to decay. Japanese shallow son filial child invented a new drying process, the current diagram specifies the production process. Figure (1) for the pre-cooling warehouse, within