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.

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.

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.

In the global edible fungus market, brined boletus edulis has gradually become a popular ingredient in the European and American catering industry through its unique flavor and rich nutritional value.However, as a wild fungus, the safety of consumption of porcini has always attracted much attention.For European and American buyers, understanding and following the rules of safe consumption of brined boletus edulis is not only related to the health of consumers, but also to the sustainability of business cooperation.As a professional supplier in the field of edible fungus processing and export for many years, in this article we will explain in detail the important rules for safe consumption of brined boletus edulis, and at the same time show the advantages of our products in terms of safety and quality.

​Boletus edulis is a wild fungus. Brined boletus edulis is a food made from boletus edulis that has been salted and processed. It is widely selected by customers in the market because of its good taste, rich nutrition, and easy storage. However, brined boletus edulis is relatively high in salt, and not everyone is suitable for consumption. Therefore, understanding the dietary contraindications of porcini and understanding who is not suitable for consumption can help us taste delicious while protecting our health.

Brined boletus edulis, as a kind of marinated and processed fungus food, whether it is poisonous or not has always been the most concerned issue for consumers. If you want to judge whether brined boletus edulis is poisonous, you need to analyze the raw materials, processing technology, storage conditions and other aspects to draw conclusions.

​Except for a few varieties of pickled boletus in drum that are poisonous or bitter and inedible, most varieties are edible. Pickled boletus in drum has a flat and hemispherical cap, smooth, non-stick, light nude color, white flesh, sauce flavor, and can be used as medicine.