Regarding Brined Shiitake Mushroom, It's Enough to See This
If you want to know about brined shiitake mushroom, you must first know that brined shiitake mushroom is not a simple salted shiitake mushroom, but a processed product made from fresh shiitake mushrooms and standardized processes such as scientific cleaning, grading, and marinating. The choice of its raw materials is very critical. High-quality brined shiitake mushroom needs to choose fresh shiitake mushrooms with thick caps, thick stipe, no moth-eaten and mildew-free, usually medium-cooked shiitake mushrooms with a cap diameter of 3 to 6 cm. At this time, the flavor of shiitake mushrooms has accumulated sufficiently, and the flesh of the mushrooms is firm, and the original taste and nutrition can be retained to the greatest extent after processing. Unlike wild bacteria, most commercial brined shiitake mushrooms come from standardized planting bases. From culture cultivation, planting environment control to picking time, there are strict regulations, and the quality of raw materials is stable.
From the point of view of market value and procurement advantages, the attractiveness of brined shiitake mushroom to B-side buyers is concentrated in the three aspects of supply chain stability, cost controllability and application flexibility. In terms of supply chain stability, the production period of fresh shiitake mushrooms is concentrated in the spring and autumn of each year. They can only be stored at room temperature for 3 to 5 days, and low-temperature refrigeration can only be extended to 10 or 15 days. During the non-production season, the market is short of supply and prices fluctuate violently. The brined shiitake mushroom can achieve a stable supply throughout the year, and the price fluctuation is controlled within 5% to 10%. Buyers do not need to worry about the risk of supply cut-off. They can lock in long-term prices through bulk purchases and optimize inventory management. In terms of cost, the transportation loss rate of brined shiitake mushroom is only 3% to 5%, which is much lower than that of fresh shiitake mushrooms. 15% to 20%, and there is no need for cold chain transportation, and the logistics cost is greatly reduced. At the same time, brined shiitake mushroom only needs to be soaked in water and desalinated before use, which can eliminate complex pretreatment processes, effectively improve processing efficiency and indirectly reduce production costs. In terms of application flexibility, brined shiitake mushroom can be used directly for cooking after desalination, or it can be deeply processed into shiitake mushroom sauce, shiitake mushroom powder, instant shiitake mushrooms and other products, which are suitable for high-end catering, fast food, condiments and other diverse scenarios to meet different consumer needs.
Quality judgment and safety standards are the focus of attention of B-side buyers. High-quality brined shiitake mushroom needs to meet the three indicators of sensory, physical and chemical, and safety. Sensually, it should show a uniform yellow-brown or tan color, the cap is intact and undamaged, the stipe is not hollow, and it has the rich aroma and no odor unique to shiitake mushrooms. In terms of physical and chemical indicators, the salt content needs to be controlled from 18% to 25%, the moisture content from 60% to 65%, and the pH value from 4.5 to 5.5 to avoid the salt content being too high or too low to affect the quality. In terms of safety, it is necessary to meet international standards, and both microbial indicators and agricultural residues heavy metal indicators need to meet the standards.
As a company focused on the processing and export of edible mushrooms, our brined shiitake mushroom has established a full-chain quality control system from raw materials to finished products, which perfectly meets the needs of buyers. If you need high-quality products, please feel free to contact us, we can become your reliable partner through brined shiitake mushroom.
- Company News
- Industry News
- Product News
- Video
