How to Make Porcini Salt?
The quality of brined boletus mushrooms comes from the strict screening of high-quality raw materials. We abandoned the unstable supply model that relied on wild bacteria and chose to simulate the native ecological environment of porcini in our own modern planting base. Starting from the breeding of strains, the technical team has cultivated high-quality varieties with thick flesh and rich aroma through genetic optimization and environmental adaptation. During the growth process, the soil humidity, temperature and light conditions are strictly controlled to avoid pesticide and heavy metal pollution, and the growth status of mushrooms is regularly monitored by professionals to facilitate harvesting during the golden period when the cap is not fully unfolded and the meat is the freshest. This planting model not only guarantees the stability of the supply of raw materials, but also eliminates food safety hazards from the source.
The production process of brined boletus mushrooms:
1. Pretreatment: freshly harvested porcini mushrooms will quickly arrive at the factory and undergo initial screening to remove moth-eaten, damaged and stunted individuals, and retain complete and full mushrooms. Then the mushrooms are deeply cleaned so that there is no sediment residue between the mushrooms.
2. Finishing: the finishing is an important link to retain the flavor and nutrition of porcini. Chlorination can not only effectively kill microorganisms, but also passivate enzyme activity and prevent oxidation and discoloration. At the same time, by precisely controlling the killing time, the fungus meat can maintain its elasticity and tender taste, and avoid nutrient loss due to over-treatment.
3. Salting: we use a unique salting method in the salting process. During the marinating process, the brine concentration and pH value will be detected every 12 hours, and the salt ratio will be dynamically adjusted to make brined boletus mushrooms evenly flavored and fully permeable in salt. This refined process not only extends the shelf life of the product, but also gives brined boletus mushrooms a unique salty flavor and smooth texture.
4. Packaging: brined boletus mushrooms will be packaged after being drained. The packaging has a variety of specifications, which can support the customized needs of customers.
The production of our brined boletus mushrooms follows the food safety management system throughout the process, and each batch of products has undergone a number of strict tests such as pesticide residues, heavy metals, and microorganisms. The production environment meets food-grade cleanliness standards, and can provide customers with truly safe and reliable high-quality raw materials.
For food processing companies, catering brands and buyers, our brined boletus mushrooms have obvious advantages. Through the advantages of large-scale self-cultivation, we can achieve uninterrupted supply throughout the year. Through the independent processing system, intermediate costs can be effectively reduced and more competitive prices can be provided to customers. At the same time, our technical team can provide professional services according to customer needs to help companies respond quickly to market needs. If you need more product information or cooperation details, please feel free to contact us and look forward to establishing in-depth cooperation with you!
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