Product News

​The principle of boletus edulis mushroom in brine desalination is gradient desalination and gentle treatment. It is necessary to choose the appropriate desalination method according to the amount of ingredients, application scenarios and production scale, and at the same time control important parameters such as water temperature, water volume, and soaking time.

​In the catering industry, brined boletus is one of the main ingredients of high-end western food and specialty fusion dishes. The field of food processing is also an important scene for the application of brined boletus. The stable quality and easy handling characteristics of brined boletus make it a high-quality raw material for ready-to-eat foods, condiments and baking products.

In the field of catering chains, brined boletus can provide differentiated food solutions for Chinese and Western restaurants to help improve customer unit prices and brand competitiveness. Snack food and condiment companies can also use brined boletus to tap new business opportunities.

Chanterelle is cooked in a variety of ways. Whether it is simply stir-fried, fried with butter as a side dish for steak, incorporated into a creamy soup to increase flavor, or combined with pasta to create a unique Italian cuisine, chanterelle can rely on its own unique aroma and taste to enhance the quality and level of the whole dish.

In recent years, with the rapid development of prefabricated food, condiments, casual snacks and other industries, the market demand for shiitake mushrooms has been increasing, and brined shiitake, as an important category of shiitake mushroom processing, relying on stable quality, long shelf life and convenient processing characteristics, has become a favorite high-quality raw material for B-end buyers.

The difference between slippery mushroom and other mushrooms is first reflected in the uniqueness of taste and flavor. In terms of nutrition and health attributes, the advantages of slippery mushroom are also prominent.

Can porcini mushrooms be eaten raw? This is an issue that consumers and buyers often wonder about. This issue is not only related to consumer health, but also directly affects buyers' food selection, product development and market compliance. Therefore, in this article, I will help you clarify the safe consumption boundaries of porcini and tell you how to choose a porcini processing form that is both safe, stable and commercially valuable.

From the point of view of product characteristics, brined shiitake mushroom perfectly solves the problem of preservation and transportation of fresh shiitake mushrooms. From the point of view of nutritional value, shiitake mushrooms are rich in active ingredients such as protein, dietary fiber, multivitamins, and lignin. The salting process we use has been repeatedly verified to preserve the flavor of shiitake mushrooms while minimizing nutrient loss. Judging from the market outlook, the deep integration of global food culture is bringing new development opportunities to the shiitake mushroom industry.

​Mushrooms are now a frequent visitor to many people's tables, and mushrooms have always occupied a unique position in the food market through their rich taste and diverse flavors. When people discuss "which mushroom is the best to eat", perhaps everyone's answer is different, but in the field of professional food procurement, salted pleurotus ostreatus is relying on excellent quality and wide applicability, becoming the priority choice for many buyers.

Chanterelle is a fungus with a unique apricot fragrance and mellow flavor, which is very popular in the mushroom market. However, chanterelle is highly seasonal and fresh products are easy to perish. These problems have been plaguing practitioners in all aspects of the food supply chain. For buyers seeking a stable source of goods, it is very important to achieve long-term storage of chanterelle while maintaining the flavor and quality of chanterelle. In this article, I will introduce you to chanterelle's storage technology.