PRODUCTION OF TRICHOLOMA MATSUTAKE FOOD CAPABLE OF WITHSTANDING LONG TERM STORAGE

摘要

PROBLEM TO BE SOLVED: To obtain Tricholoma matsutake food capable of retaining flavor, resistance to the teeth and taste, excellent in long-term keeping quality and useful for soup, pot-steamed hotch-potch, etc., by heating and cooking Tricholoma matsutake, etc., kept in round shape for a shorter time as much as possible within the range heated and cooked until the interior of Tricholoma matsutake and freezing the cooked matsutake. SOLUTION: Tricholoma matsutake kept in round state, matsutake in which cap is separated from stem or matsutake cut into thin pieces is heated and cooked for a shorter time as much as possible within the range heated and cooked until the interior of Tricholoma matsutake by using induction heating method, etc., by electromagnetic wave and, in a state in which =60 deg.C sterilizing temperature is kept, the matsutake is housed in a container such as a bag made of a plastic and the container is hermetically sealed or the treated matsutake is packed under vacuum or gas for antioxidation such as nitrogen is housed therein and the container is hermetically sealed or deoxidant is housed therein and the container is hermetically sealed or any of these means are jointedly used or well-known antioxidation measures are added and the treated mutsutake is frozen to provide Tricholoma matsutake food.