Did You Know? Shiitake in Brine Is Actually More Than Just Preserving Mushrooms
During the peak season of mushroom harvest every year, fresh mushrooms will soon face the problem of "not being able to process in time". At this time, "salt water treatment" comes in handy.
Salt water can effectively inhibit the growth of microorganisms, which is equivalent to "freezing" the freshness of mushrooms. The processed mushrooms are placed in a special large plastic barrel and can be stored for a long time without refrigeration, which leaves more time and space for subsequent food processing, transportation and export.
For example, some canning factories, which do not have time to produce canned food during the peak season, will first make salted mushrooms for temporary storage, and then slowly can them when they are free. In this way, mushrooms are not wasted, the factory is not busy, and the rhythm is steady.
You May ask, can salted mushrooms still be eaten? Of course. In fact, in many kitchens, they often "show up" - salted mushrooms are stewed in soup, and the taste is particularly fresh and chewy. It is completely fine to use them for stews, stuffing, or cooking with meat.
So what different benefits can shiitake in brine bring to people in different industries?
If you are a canning factory: Shiitake in brine is particularly suitable for dealing with the peak season. When the raw materials arrive, they are first salted and stored, so that they will not be pressed or spoiled. When the production line is free, they can be canned. This is efficient, stable, and can reduce losses. This allows you to handle large orders with ease.
If you are a food trader or exporter: Shiitake in brine is easy to transport in barrels, durable in storage, and easy to palletize, making it particularly suitable for long-distance sea transportation. Compared with fresh and dried mushrooms, it has low losses and high customer acceptance. It is often used for export to asia, europe, and the middle east, and is a very stable category in the mushroom product line.
If you are a catering supply chain/purchasing staff: Shiitake in brinein the kitchen is actually a very practical semi-finished raw material. No need for refrigeration, it can be used as soon as the barrel is opened, which is suitable for chain restaurants and central kitchens to quickly serve dishes. It tastes fresh and has a good taste. Whether it is stir-fried, stewed, or with stuffing, it is time-saving and stable.
Therefore, if you happen to be a food processor or mushroom exporter, this seemingly "ordinary" shiitake in brine is actually a very practical little helper. It not only solves the problem of freshness preservation, but also helps you arrange your time and cost properly.
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