Boletus Edulis In Brine B3
- YIHONG
- Anshan, China
- 20days
- 150tons/month
1. We use fresh and high-quality mushrooms as raw materials.
2. Our competitive price is based on the consistent delicious quality of our marinated wild boletus.
3. Our marinated wild boletus undergoes strict quality control methods during processing.
4. Our marinated wild boletus can be used as an ingredient or seasoning for soup, mushroom sauce, etc.
Boletus Edulis In Brine B3
Natural boletus edulis are sourced from local mushroom farmers. We always offer competitive prices for high quality! At the same time, we strictly control every production process and ensure that the quality of our brined edible boletus product meets the needs of each country and market.
Parameters of Boletus Edulis In Brine B3
Grade | B3 |
Size | 4-6cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering boletus edulis in brine B3 product, we always check the drained weight and gross weight to avoid any problems.
Boletus mushrooms: drained weight 45kg per drum, gross weight 65(±2-3kg) kg per drum.
Advantages of Products
Our boletus edulis in B3 brine is of high quality, suitable for mushroom soup, risotto, pizza and other delicious foods.
The main principle of salting is that the high osmotic pressure of the salt solution causes the water in the cells of harmful microorganisms attached to the surface of the mushroom to seep out, causing the protoplasm to contract and the walls to separate, resulting in physiological drought and death, thus preventing the mushroom from rotting and deteriorating and completing the purpose of salting.
Use of boletus edulis in brine
Wild salted mushrooms in brine are typically used in various industrial processes, like the production of mushroom-infused oils, sauces, and other mushroom-based products.
To prepare salted boletus in brine, the mushrooms are cooked briefly in brine, which is usually slightly acidic with the addition of citric acid. After cooking, they are cooled and soaked in a concentrated brine. The mushrooms then undergo fermentation in brine for around 10-15 days before being drained and placed in fresh brine.
In some countries, a different method is used for curing boletus mushrooms. Immediately after harvesting, the mushrooms are pressed and cured in small vats with solid salt. They are then transported to a processing plant, where the salted boletus in brine products are rinsed under running water, sorted, and submerged in concentrated brine.
For long-distance transportation of boletus edulis mushrooms in brine products, empty drums are filled with a food-grade plastic bag. The bag is then filled with a saturated salt solution to adjust the acidity and alkalinity. A specific quantity of mushrooms is added to the barrel, and the bag is sealed with a lid after being tightened. This ensures the mushrooms are securely packed for transport.
