Mushroom in Brine in Drum Brands

Mushroom in Brine in Drum Brands

Whole brined 50kg champignon mushroom in plastic drum
1. HACCP/ISO/BRC top quality, competitive price
2. Fresh / salted raw material in large quantity (15000tons/year)
3. Customer Brand available

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Product Details

Mushroom In Brine In Drum Brands

 

Product Introduction Of Mushroom In Brine In Drum Brands
Mushroom In Conserve In Brine With Quality Delicious Whole/PNS Champignon Mushroom Are Picked And Packed At The Peak Of Freshness For The Highest Standard In Natural Flavor. It Is No Added Flavors, Coloring And No Artificial Preservatives. It Has Longer Shelf Life And Retains Its Freshness For Longer Of Time.

 

Product Specification OF Mushroom In Brine In Drum Brands

Product Type:

Mushroom

Flavor:

Salty

Preservation Process:

Brine

Ingredient:

Mushroom, Water, Salt

Materials:

Mushroom

Place Of Origin:

Fujian, China (Mainland)

Certification:

HACCP, COC, ISO

Model Number:

50kg/Drum

Shelf Life:

3years

Packing:

Barrels

Packaging:

In Drums

Brand Name:

Customers Own Brand

 

Product Packing Of Mushroom In Brine In Drum Brands

Product

Spec

Size

Packing

WT/20'Fcl

Mushroom In Conserve In Brine

Grade A

1.5-2.0cm

50kg/Drum

16tons

Grade B

2.0-2.5cm

Grade C

2.5-3.0cm

Grade D

3-3.5cm

Grade E1

3.5-4cm

 

Grade E2

4-6cm

Nameko In Brine

FAQ

 

Shiitake Mushroom/ Pleorotus/ Straw Mushroom In Brine

   

Note: 
1. The Special Type Tank Can According To Customer's Requirement,
2. D.W Weight Can According To Customer's Requirements

 

Product Details Of Mushroom In Brine In Drum Brands

MUSHROOM IN BRINE C(1级2.5-3).jpg

 

mushroom in drum test.jpg

 

1. Processing of mushroom materials in salted water 

Want to pickle brine mushroom after receiving fresh mushroom, need to use sodium sulfite solution to undertake cleaning immediately, want to wash the mud of mushroom surface miscellaneous, put in this kind of solution to soak more than a minute, take out, then can put into bucket, add clear water to carry on soaking, the mushroom that immerses in undertake next treatment. 

2. Wash and cook mushrooms in salted water 

Pickle brine mushroom raw materials after sterilization treatment, also need to rinse several times, so as to make it on the surface of the sodium sulfite eliminating, rinse clean again after the mushrooms add water into the pot cooked edible salt, water and salt in advance to make best, made from bittern, bittern can be placed in the pot cooked in advance when making five to six times, then go to the cooked mushrooms, so that the mushroom cooking flavor even colour and lustre is also quite outstanding. 

3. Salt water mushroom cooling and barrel loading

After fresh mushrooms in the pot boiled to remove for cooling, the best way is to put it in cold water for cooling, such as hand feel mushroom no temperature filtered out later, remove the deformity and handle off mushrooms don't, remaining mushrooms can be directly in barrels, add two over one hundred of the citric acid, sealed, brined mushrooms is completed.

 

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