How Should Brined Cantharellus Cibarius Be Stored?
The storage conditions of brined cibarius in drum are relatively strict. If wild cibarius in brine in drum is not stored properly, it will lead to quality degradation and flavor loss. Fresh golden chanterelles need to be picked and then manually screened, cleaned, and then soaked and pickled in concentrated brine so that they can be well preserved without dehydration. Brined chanterelles in drum can not only retain the unique aroma of chanterelles, but also extend the shelf life. However, since brined cibarius in drum is not completely dehydrated, improper storage methods will cause it to be damaged and deteriorate.
The first step in making chanterelle mushroom brine in drum is to pick fresh chanterelles. After preliminary screening according to size and completeness, clean it with cement sand and plant debris. Put brined cantharellus cibarius in drum into a food-grade pe barrel, add concentrated brine to the barrel to completely cover the wild cibarius in brine in drum, seal it, and then store it at low temperature.
The brined chanterelles in drum must be transported in a cold chain throughout the entire process to ensure good sealing. The storage temperature of brined cibarius in drum should be maintained between 0℃ and 4℃. Too high a temperature will accelerate the fermentation of chanterelle mushroom brine in drum, resulting in bubbles and darker color. If the temperature is below 0℃, the brine will crystallize, affecting the pickling effect and the taste of the fungus.
Brined cantharellus cibarius should be transported in food-grade hdpe plastic barrels, ibc ton barrels or stainless steel drums with sealed screw caps and leak-proof sealing rings. Before transporting brined cantharellus cibarius in drum, it is also necessary to conduct anti-vibration and anti-tilt tests to ensure that the goods will not leak or move internally during sea turbulence. If it is stored for a long time, it is recommended to turn the barrels or replace the pickling liquid regularly. Some pickling liquids May have salt precipitation or microbial growth when left for a long time, so regular replacement of the pickling liquid can effectively extend the flavor and shelf life of wild cibarius in brine in drum.
The brined chanterelles in drum we produce are made of high-quality fresh mushrooms pickled in special brine. Brined cibarius in drum uses a unique brine pickling process to give the mushroom cubes a unique taste and flavor. Therefore, our brined cantharellus cibarius in drum is loved by many people. If you need our chanterelle mushroom brine in drum, please feel free to contact us.
- Company News
- Industry News
- Product News
- Video
