Growing Nameko Mushrooms
- YIHONG
- Anshan, China
- 20days
- 150tons/month
1. The nameko mushroom cultivation produced by our company can be traced at every step from culture cultivation to planting management to processing and sales, so as to avoid problems such as doped raw materials and irregular processes.
2. Our company's nameko mushroom cultivation is processed immediately after picking, using a scientific salting process, which can not only extend the shelf life, but also retain the unique tender and smooth taste of slippery mushroom.
3. Our nameko mushroom cultivation is rich in protein, dietary fiber, calcium, phosphorus, iron and a variety of vitamins, low in fat and low in calories, and meets food safety standards.
Introduction of nameko mushroom cultivation:
Our pholiota nameko mushroom raw materials come from the company's own planting base, and the integrated management from planting to sales is realized from the source. The base is located in a high-quality production area with fertile soil and pure water quality. After the slippery mushroom matures, it is hand-selected by a professional picking team. Only fresh mushrooms with full caps and thick stipe are harvested. The quality of each batch of raw materials is very uniform. After picking, through standardized processes such as cleaning, grading, salting and fresh-keeping, the tender taste and nutrients of the slippery mushroom are preserved to the greatest extent, so that every bite of nameko mushroom cultivation you eat has a natural fresh fragrance.
The collocation of pholiota nameko mushroom:
Family ingredients: adding pholiota nameko mushroom to daily cooking can not only enrich the taste of the dishes, but also supplement dietary fiber and minerals to help the family eat a balanced diet. The low-calorie characteristics of pholiota nameko mushroom are also suitable as a source of protein for people in the fat loss period.
Catering ingredients: our pholiota nameko mushroom has standardized quality and sufficient supply, which can meet the needs of commercial scenes such as restaurants and canteens, prevent the instability of raw materials from affecting the quality of dishes, and keep every dish made with slippery mushrooms stable.
Convenient meal preparation: our salted mushrooms have a long shelf life and easy storage. They can be used as standing ingredients, and it is convenient to add meals temporarily or entertain guests.
FAQ:
Q1: How do salted mushrooms remove salt?
You can soak salted mushrooms in water for 30-60 minutes before eating, change the water 2 to 3 times in the middle, and rinse with water 2 to 3 times after soaking. You can adjust the soaking time to control the salinity according to your personal taste.
Q2: Is it normal for salted mushrooms to have crushed mushrooms?
Salted mushrooms may have a small amount of crushed mushrooms during manual picking and processing, which is a normal phenomenon and does not affect the taste and nutrition of consumption. We will try our best to screen the complete mushroom body.
Why choose us:
Our company refuses to outsource raw materials, builds its own standardized planting base, and monitors the whole process from culture to harvest, so that the quality of each batch of salted mushrooms is consistent.In addition, our processing workshop has passed the food production license certification, and each batch of salted mushrooms has undergone a number of tests such as agricultural residues and microorganisms, and will only leave the factory after passing the test. After years of precipitation, our company's planting and processing technology can skillfully carry out the salting process, which not only guarantees the shelf life, but also does not destroy the original flavor of slippery mushroom, and the taste is far better than that of retail processed products. Choosing our salted mushrooms is to choose peace of mind from planting to table!
