Pholiota Nameko em salmoura para pizza
- YIHONG
- Anshan, China
- 20 dias
- 150 toneladas/mês
2.preserve salted nameko in drum is versatile.
Introduction of brined pholiota nameko mushroom in drum:
Brined nameko mushrooms in drum are the ultimate gourmet topping, and preserved pholiota nameko in brine can take your pizza to a whole new level of flavor. These nameko mushrooms pickled in drum are carefully selected, harvested at the peak of freshness and preserved in a brine solution to ensure that the salted nameko in drum retains its natural quality and texture. Brined pholiota nameko mushroom in drum also adds visual appeal and delicious flavor to your dishes. No matter what dish you're making, our brined nameko mushrooms in drum are a perfect complement.
Parameters of pholiota nameko in brine for pizza:
Ingredient | Pholiota Nameko, Salt, Water |
Size | 0.8-2.2cm; 0.8-2.5cm; 1-3cm; 3-5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail:
Before delivering the pholiota nameko in brine for pizza products, we always check the drained weight and gross weight to avoid any problems.
Pholiota nameko: drained weight 50kg per drum, gross weight 70(±2-3kg) kg per drum.
Advantages of products:
Our preserved pholiota nameko in brine has a unique flavor profile, and nameko mushrooms pickled in drum can add depth and complexity to your dishes, leaving your taste buds craving for more.
Our preserve salted nameko in drum comes pre-processed and brined pholiota nameko mushroom in drum saves you valuable prep time in the kitchen and says goodbye to troublesome work.
We are committed to providing brined nameko mushrooms in drum without artificial additives, ensuring you provide a natural and healthy option for your family and customers.
Our preserved pholiota nameko in brine is carefully sourced and preserved to maintain its quality, ensuring every nameko mushrooms pickled in drum is exactly what you need.
Use of pholiota nameko in brine:
The nameko mushrooms pickled in drums can usually be used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
Preparation of brined pholiota nameko mushrooms in drums consists of cooking them for a short time in brine, usually slightly acidified with citric acid, then cooling and soaking them in concentrated brine. After fermentation in brine for 10-15 days, the nameko are drained and immersed in fresh brine. A different curing technique is used in some countries: wild pholiota nameko mushrooms are pressed immediately after harvest, preserved salted nameko in drum and then transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine.
