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Pickled barrel mushrooms are mostly overgrown, the cap is semi-circular, yellow-brown, with a layer of mucus on it, and the stipe is stubby. Pickled barrel mushrooms is a kind of wood rot fungus with a sticky cap that occurs in winter and spring. It is one of the main artificially cultivated edible fungi. The fruiting body is rich in polysaccharides, which can improve the body's immunity.

Edible slide mushroom is a rare species, named after the layer of mucus attached to the surface, which is smooth and delicious when eaten. Edible slide mushroom contains crude protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamin B, vitamin C, niacin, and various other amino acids necessary for the human body. Edible slide mushroom is delicious and nutritious, and the viscous substances attached to the surface of the mushroom are also beneficial to the human body.

Porcini is a common wild fungus with a hypertrophic body and delicious taste, but storing porcini is a difficult problem, but we found that saltwater wild boletus can keep porcini fresh and increase flavor for a long time through preservation and marinating effects. This article will explain to you the principle of saltwater wild boletus.

Porcini is a kind of wild fungus, famous for its large fleshy flesh and appearance like pig liver. Brined edible mushrooms are delicious and delicious, with large bacteria, thick flesh and thick stipe, which are loved by customers. Brined edible mushrooms are designed to extend the shelf life and increase the taste of porcini. Salting can prevent porcini bacteria from spoiling, and at the same time, it can also remove excess moisture and make the ingredients more delicious and delicious. Brined edible mushrooms can also increase the flavor and taste of the ingredients, making the taste richer after cooking. So do you know how our brined edible mushrooms are processed? Through this article, you will know the processing process of brined edible mushrooms.

Shiitake mushroom cube is a food made from high-quality fresh shiitake mushrooms marinated in special brine. Fresh shiitake mushrooms are strictly selected and processed to ensure the quality of shiitake mushrooms. Subsequently, a unique brine pickling process was used to give shiitake mushrooms unique advantages in taste and flavor. The salting process includes material selection, rinsing, cleaning, cooling and other links. Refined salt can avoid impurities from affecting the quality of shiitake mushroom cube. Shiitake mushrooms need to be rinsed with salt water to remove impurities. To kill, you need to use an aluminum pot or a stainless steel pot to boil brine to inactivate enzymes. During the process, you need to control the amount and temperature of mushrooms to avoid damage. After killing, it is quickly cooled to the central temperature of the mushroom body, and then the time and operation are strictly controlled through the salting process to maintain the shape and color. The key steps include the deployment of saturated brine and the control of the salting environment.

Porcini mushroom slices in brine is a common fungus, it is not only delicious, but also rich in nutrients. However, excessive salt content will not only affect health, but also make the taste of dishes too salty. Therefore, it is important to master the method of rapid desalination. Next, let's take a look at how porcini mushroom slices in brine are quickly desalinated.

For the deep-processing food industry, especially for canning factories, frozen food factories and seasoning factories, the choice of raw materials is very important. Faced with consumers' high standards for green and healthy food, our Boletus Edulis In Brine has also become the choice of more people and a rising star in the market.

Boletus edulis is a general term for most edible fungi except for a few poisonous or bitter varieties. Boletus edulis in brine has been carefully prepared to retain the original aroma and taste of Boletus, while fully blending the unique flavor of salted.

Pickling processing has a long history in our country. Its operation method is simple and practical, and it can be used as the initial processing of raw materials for preservation and storage.It accounts for a considerable proportion of our country's edible fungus exports.This principle is to use the marinated juice to have a high osmotic pressure, so that harmful microorganisms cannot survive and reproduce, and further achieve the purpose of preservation.According to the different juices, it can be divided into brine pickling, bad juice pickling, sauce pickling, vinaigrette pickling and so on.At present, we use more salt water system.

​Shiitake In Brine is a processed product of edible mushrooms marinated in brine. It mainly inhibits spoilage and deterioration through high concentrations of sodium chloride, which is convenient for logistics, transportation and long-term storage. The finished product is divided into whole flower or fan block specifications according to the diameter of the mushroom body. The processing process covers acceptance, rinsing, pre-cooking, marinating and other links. It needs to be turned over and soaked regularly to avoid contact with iron containers and alkaline substances to ensure the quality of shiitake mushrooms. Here are some introductions to Shiitake In Brine.