Basic Encyclopedia of Pickled Boletus in Drum
Except for a few varieties of pickled boletus in drum that are poisonous or bitter and inedible, most varieties are edible. Pickled boletus in drum has a flat and hemispherical cap, smooth, non-stick, light nude color, white flesh, sauce flavor, and can be used as medicine. According to analysis, 100 g dry products contain 20.2g of protein, 64.2g of carbohydrates, 338 kcal of calories, 4.0 g of ash, Ca23 mg, P500 mg, Fe50 mg, and riboflavin 3.68 mg. Pickled boletus in drum has a large body, thick flesh, stout handle, sweet and delicious food, and rich nutrition. It is a world-famous edible fungus that can be exported to Europe, America, Japan and other countries, and is popular with foreign investors. Western European countries also have the habit of widely eating white pickled boletus in drum. In addition to fresh vegetables, most of the slices are dried and processed into various small packages. They are used to prepare soups or make soy sauce extracts, and they are also made into salted products for consumption.
Pickled boletus in drum has the effects of clearing heat and relieving annoyance, nourishing blood and heat, chasing wind and relieving cold, relieving tendons and blood, and replenishing deficiency and refreshing. At the same time, it also has the effect of anti-influenza virus and preventing colds. Pickled boletus in drum contains 8 essential amino acids, as well as alkaloids such as methotrexate, choline, and humic acid. It can be used medicinally to treat waist and leg pain, numbness of hands and feet, convulsions of limbs, and can also be used to treat abnormal vaginal discharge in women. It can be seen that pickled boletus in drum is indeed a treasure with complete functions and both food and medicine among the fungi in the forest. Regular consumption of pickled boletus in drum can significantly enhance the body's immunity and improve the body's microcirculation. Liaoning Province is rich in porcini mushrooms in brine resources, and there are many excellent edible varieties, mainly white, yellow and black porcini mushrooms in brine.
However, porcini mushrooms in brine have a limited storage time. After being made into dry products, a lot of nutrients and umami substances will be lost, and the original flavor of edible mushrooms will be lost. If it can be simply processed into canned food, candied fruit, pickled products, etc., it can achieve the purpose of long-term preservation and better maintain the original shape and flavor of porcini mushrooms in brine. Therefore, we have a better porcini mushrooms in brine processing method that can make up for the defects that boletus edulis mushroom in brine are not easy to store. After processing, boletus edulis mushroom in brine can be made into a store-resistant and easy-to-transport commodity, which not only retains the rich nutrition of boletus edulis mushroom in brine, but also improves the added value of edible fungi. More importantly, the processed boletus edulis mushroom in brine has a pure taste and a more refreshing and full taste. It can be eaten directly without time-consuming cooking.
The production department of Xiuyan Manchu Autonomous County Yihong Agricultural Products Co., Ltd. has always carefully selected the raw materials of boletus edulis mushroom in brine. These high-quality raw materials have been processed by professionals and advanced technology to maintain nutrition and delicacy. And all our company's products will undergo strict inspection and quality control before export, so that the products meet the needs and standards of overseas consumers. This is not only our commitment to product quality, but also our attention to consumer tastes and respect for food safety regulations.
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