Can Matsutake be used to make wine?

Matsutake is a very popular food ingredient, and it ranks at the top among all kinds of fungal ingredients. It has extremely high nutritional value and is rich in nutrients. It is very suitable for making various nutritional health products. The taste of Matsutake is also very fresh and fragrant, and it tastes very comfortable to eat. Soaking Matsutake mushrooms in wine is a good way to make health-care medicinal materials. Let’s take a look at whether Matsutake mushrooms can be used to soak in wine?

Matsutake can be used to make wine.

Matsutake is rich in nutrients, containing protein, amino acids, multiple vitamins, carbohydrates, minerals and other nutrients. In addition, Matsutake is rich in mushroom polysaccharides and has anti-cancer effects.

Fresh matsutake contains about 89.9% water; the crude protein is 17%, the pure protein is 8.7%, the crude fat is 5.8%, the total amount of soluble nitrogen-free compounds is 61.5%, the crude fiber is 8.6%, and the ash is 7.1%. In addition, it also contains abundant vitamins B1, B2, vitamin C and vitamin PP. It has the effects of strengthening the body, benefiting the stomach and intestines, relieving pain, regulating qi and resolving phlegm, and expelling parasites.

Matsutake wine recipe

Ingredients: Dried pine mushroom mycelium, sorghum wine or corn wine

Ingredients: wolfberry, ganoderma, ginseng

Ratio: Add 25 grams of dried Matsutake mycelium, 40-50 grams of wolfberry, 40-50 grams of Ganoderma lucidum, and 40-50 grams of ginseng to 1 kilogram of wine.

Method: Put it into earthenware jar and seal it, age it at 10-15℃ for 6-9 months, take the supernatant, filter it and fill it.

People may be skeptical about the efficacy of Matsutake wine. In fact, Matsutake itself contains a lot of nutrients, such as protein, amino acids, multiple vitamins, carbohydrates and minerals. In addition, Matsutake is rich in mushroom polysaccharides and has anti-cancer effects. Drinking a moderate amount of wine itself has the effect of activating blood circulation, so drinking Matsutake wine is more conducive to the absorption of nutrients. However, it is recommended to pay attention to the combination of ingredients when making wine, so that the effect can be better exerted and more useful. Don't make wine casually.

Which groups of people are suitable for eating Matsutake?

Category 1: Cancer patients. As mentioned above, the matsutake alcohol in Matsutake has the effect of killing cancer cells, so cancer patients can eat more Matsutake to regulate their bodies.

Category 2: Pregnant women. Pregnant women can eat more Matsutake mushrooms to have health benefits. Pregnant women are generally prone to fatigue, and eating more Matsutake mushrooms can help them restore their energy.

The third category: those with Qi deficiency. Patients with anemia and qi deficiency can eat more Matsutake mushrooms, which can effectively treat symptoms such as dizziness.