Best Fresh Canned Mushroom Slice Pieces

Best Fresh Canned Mushroom Slice Pieces

We produce various canned food with certifications of ISO22000/SGS/BRC/UKAS: canned mushrooms (whole, sliced, pns) canned fruits (lychees, longan, pears, peaches, pineapples, appricots, cherries and so on) canned vegetables (green beans/green peas/chickpeas/carrots/kernels/baby corns etc.) canned fish (mackerels, sardines, tunas)

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Product Details

Best Fresh Canned Mushroom Slice Pieces

Product Specification Of Best Fresh Canned Mushroom Slice Pieces

Product Type:

Canned Mushroom

Flavor:

Salty

Preservation Process:

Brine

Ingredient:

Mushroom, Water, Salt

Materials:

Mushroom

Place Of Origin:

Fujian, China (Mainland)

Certification:

HACCP, COC, ISO, HALAL

Model Number:

425g/800g/2840g

Shelf Life:

3years

Packing:

12tins/24tins

Packaging:

Can (Tin) Or Jar

Brand Name:

Customers Own Brand


Product Packing Of Best Fresh Canned Mushroom Slice Pieces

Product

N.W.

D.W.

Qty/Ctn

Qty/20'Fcl

Canned Champignon Mushroom
 (Choice Slice,P&S)

184g

115g

24

3500

198g

115g

24/48

1700/3500

284g

156g

24

2300

400g

200g/230g

12/24

1880/3600

425g

200g/230g

24

1750

800g

400g/460g

12/24

850/1800

850g

400g/460g

12/24

850/1750

2500g

1380g/1500g

6

1150

2840g

1850g/1930g

6

1080

4100g

2200g

3

1500

314ml(280g)

170g

12

3500

370ml

205g

12

3000

580ml(530g)

320g

12

2000

720ml(660g)

375g

12

1800


Product Detail Of Best Fresh Canned Mushroom Slice Pieces

Canned mushrooms slice.jpg


canned mushrooms in a can


canned mushrooms production process:

1. Picking

2. Sorting and grading: Diseased, damaged, bruised, shrivelled and browned mushrooms are discarded

3. Washing: washed 3-4 times in cold running water

4. Blanching: blanched in boiling water for 2-3 minutes followed by immediate cooling in cold water, Or steam blanching.

5. Filling of cans

6. Brining: strained hot brine solution of 2% common salt,1% sugar and 0.05% citric acid is added up to the brim of the can.

7. Exhausting: cans are exhausted to remove any entrapped air.

8. Seaming: Sealed cans are then placed in upside down position to sterilize the closed lids.

9. Sterilization: This is accomplished by processing the hermetically sealed cans at a pressure of 15 lbs PSI for a specified period of time.

10. Cooling: Cooling of cans is done immediately after sterilization in cold running water to room temperature.

11. Labeling and storage: Stored in a cool dry place and smeared with grease. Cans are kept at ambient temperature for 8-10 days.

 


FAQ:

Q: Are you trading company or manufacturer ?

A: We are a trading company and also own our factory

Q: How long is your delivery time?

A: Generally it is 7-15 days if the goods are in stock. or it is 15-20 days if the goods are not in stock, it is according to quantity.

Q: Do you provide samples ? is it free or extra ?

A: Yes, we could offer the sample for free charge but do not pay the cost of freight.


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