Boletus Edulis em salmoura A2
- YIHONG
- Anshan, China
- 20 dias
- 150 toneladas/mês
1. Nosso Boletus Edulis In Brine A2 pode ser usado como ingrediente em muitos pratos.
2. Nosso Boletus Edulis In Brine A2 é de altíssima qualidade.
3. A seleção das matérias-primas para o nosso Boletus Edulis In Brine A2 é muito rigorosa.
Presentation of Boletus Edulis In Brine A2：
Our edible boletus brined in drum products come from excellent local mushroom growers. We are very strict in the selection of raw materials for brined porcini mushrooms in drum, ensuring the quality of edible porcini brined in drum from the source, and brined whole porcini in drum is carried out in the factory In the process of processing, we also strictly follow internal standards to ensure that consumers receive satisfactory products.
Parameters of Boletus Edulis In Brine A2：
Grade | A2 |
Size | 1.6-3.5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering boletus edulis in brine A2 products, we always check the drained weight and gross weight to avoid any problems.
Boletus: drained weight 45kg per drum, gross weight 65(±2-3kg) kg per drum.
Advantages of boletus mushrooms in brine：
●The edible boletus brined in drum product is suitable for Italian food and is also very suitable for canning mushroom sauce.
●Our geographical location close to edible boletus brined in drum raw material planting field ensures that we can well control the quality and quantity of fresh mushrooms;
●We have been in the edible porcini brined in drum consumer goods industry for more than 20 years, guaranteeing the power generation capacity so as to last Keep edible porcini brined in drum high quality, short transit time and competitive cost.
●We have shipped all brined porcini mushrooms in drum products all over the world and we are well respected by all our customers because of the pickled porcini mushrooms in drum products.
Use of boletus edulis in brine：
Brined boletus in drums are usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
The preparation of salted mushrooms consists of cooking them for a short time in brine, usually slightly acidified with citric acid, then cooling and soaking them in a concentrated brine. After fermentation in brine for 10-15 days, the pickled mushrooms are drained and immersed in fresh brine. A different curing technique for drummed boletus is used in some countries: the boletus is pressed immediately after harvest and brined in small vats (solid salt) and then transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine.
