The cool autumn is coming after the hot summer. This is the season to purchase BOLETUS EDULIS and Cantharellus Cibarius. Our factory has sent employees to all parts of China to purchase fresh products of high quality. To better control product quality, a series of links are all completed by the factory from fresh product acquisition, acceptance, rinsing, greening, and pickling, and each link will be specifically recorded, which we can easily trace and check by ourselves.

In the food processing industry, boletus mushrooms have long been regarded as a mushroom ingredient with distinctive flavor and high application value. However, for food processing plants and reprocessing companies, fresh boletus mushrooms present clear limitations when used at scale, including strong seasonality, high loss rates, and significant differences between batches.

Why grit is the #1 problem in wild mushroom imports and how our 5-step washing process guarantees industrial-grade purity for canneries and food processors.

From the perspective of application scenario expansion, brined boletus edulis​ relies on stable quality and diverse adaptability, which can cover the diverse needs from high-end catering to mass food, and open up a broader market space for buyers. This is also an important extension of the economic value of brined boletus edulis.

The delicious cooking of brined boletus edulis​ relies on standardized pretreatment, which is an important link between desalination and cooking. After the desalination is completed, the brined boletus edulis needs to be drained to prevent excessive moisture from affecting the taste and flavor adhesion during cooking.

​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.

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.

The quality of brined boletus mushrooms comes from the strict screening of high-quality raw materials. We abandoned the unstable supply model that relied on wild bacteria and chose to simulate the native ecological environment of porcini in our own modern planting base. Starting from the breeding of strains, the technical team has cultivated high-quality varieties with thick flesh and rich aroma through genetic optimization and environmental adaptation.