Pholiota Nameko In Brine For Japanese Miso Soup
- YIHONG
- Anshan, China
- 20days
- 150tons/month
1.Pholiota Nameko In Brine For Japanese Miso Soup uses high-quality mushroom raw materials to ensure the freshness and taste of the product.
2.Pholiota Nameko In Brine For Japanese Miso Soup can bring out the umami flavor of mushrooms, making the taste more delicious.
3.Pholiota Nameko In Brine For Japanese Miso Soup can extend the shelf life of mushrooms.
Intoduction of Pholiota Nameko in brine for Japanese Miso Soup:
Salted nameko mushrooms in drum is a mushroom product specially designed for Japanese miso soup. This delicious nameko brined in drum uses fresh mushrooms and is soaked in salt water to retain the original flavor and nutrients of the mushrooms. Our marinated nameko fungi processing process is absolutely pure and safe, allowing you to enjoy the delicious taste while eating with confidence. Marinated pholiota nameko mushrooms add rich taste and layering to dishes, enhancing the overall deliciousness.
Parameters of Pholiota Nameko in brine for Japanese Miso Soup:
Ingredient | Pholiota Nameko, Salt, Water |
Size | 0.8-2.2cm; 0.8-2.5cm; 1-3cm; 3-5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering pholiota nameko in brine for Japanese miso soup products, we always check the drained weight and gross weight to avoid any problems.
Pholiota nameko: drained weight 50kg per drum, gross weight 70(±2-3kg) kg per drum.
Advantages of Products:
The high quality Pholiota nameko in brine for Japanese miso soup products is also suitable for pizza, spaghetti, fried French fries; it is perfect for canned mushroom sauces. Our location close to plant farms ensures that we have good control over the quality and quantity of fresh mushrooms; we have been in the edible wild mushroom industry for more than 20 years, ensuring production expertise and thus always maintaining high quality with short delivery times and competitive prices. We have exported our delicious nameko brined in drum products all over the world and have been highly valued by all our customers.
Use of pholiota nameko in brine:
Marinated nameko mushroom products are usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
The preparation of marinated pholiota nameko mushrooms consists of cooking them for a short time in brine, usually slightly acidified with citric acid, then cooling and soaking them in a concentrated brine. After fermentation in brine for 10-15 days, the salted nameko mushrooms are drained and immersed in fresh brine. With very sticky mucus on the surface, it is not easy for salt to penetrate too much at the beginning of the brining process, but there is still water and mucus in the marinated nameko fungi at the end of the process, which can cause rot and deterioration. A different curing technique for marinated nameko mushrooms is used in some countries: the nameko mushrooms are pressed and marinated immediately after harvest, brined natural nameko products are transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine.
