| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for treating Tricholoma matsutake, capable of preserving flavor and palatability including characteristic fragrance and chewiness of Tricholoma matsutake especially having difficulty in maintenance and storage by bringing raw Tricholoma matsutake into contact with water, heat-treating the Tricholoma matsutake and subjecting it to storage treatment by using a salt, etc. SOLUTION: Raw Tricholoma matsutake is placed preferably in a cooling atmosphere or cold air is blown on raw Tricholoma matsutake to carry out an insect killing treatment. Preferably the temperature of the Tricholoma matsutake is dropped and the Tricholoma matsutake is selected, cleaned and optionally cut and/or formed. Then the Tricholoma matsutake is brought into contact with at least one of normal-temperature or heated water, aqueous solution and water suspension and heat-treated. Then the treated Tricholoma matsutake is subjected to preservation treatment by using a salt or a saccharide. Preferably at least one of an aqueous solution and water suspension selected from salt, potassium chloride, ammonium sulfate and other salt, a monosaccharide, disaccharide, oligosaccharide, polysaccharide, sugar alcohol and other saccharide is preferable as the aqueous solution or water suspension. |
