Cost-effective Brined Shiitake Mushroom
Recently, the demand for natural mushroom ingredients in the catering chain, food processing and retail industries has been growing. Brined shiitake mushroom has become a popular procurement category in many fields due to its long shelf life, convenient processing characteristics and rich nutritional value. In this article, I will introduce to you how our brined shiitake mushroom stands out among many buyers and has become the preferred choice for B-side buyers.
From the point of view of the source of raw materials, our brined shiitake mushroom insists on using high-quality shiitake mushroom varieties with a growth cycle of 60 to 80 days. All raw materials come from our standardized planting base. In order to make the quality of raw materials controllable, our planting base has established a standardized management system for the whole process. From the breeding process of strains, special strains with strong disease resistance and rich taste have been cultivated. In the planting process, ecological planting technology is used, organic fertilizers are used instead of fertilizers, and pesticide use is reduced through physical insect control. The control model of this planting base not only allows the quality of raw materials to meet the international testing requirements, but also avoids the problems of uneven quality and unstable supply of outsourced raw materials from the source. In the raw material harvesting process, we rely on the geographical advantages of the base to establish a closed-loop process of harvesting and processing on the same day, which effectively locks in the freshness and nutrients of shiitake mushrooms, avoids the quality loss of raw materials during external transportation and storage, and lays the most solid foundation for the high quality of brined shiitake mushroom.
In the production and processing process, we use the industry-leading salting process. The form of the salted shiitake mushrooms is complete, and most of the active nutrients such as polysaccharides and amino acids in the shiitake mushrooms are retained. In the production process, the table salt used for salting is all food-grade refined salt, and the salt content is strictly controlled between 18% and 22%. This concentration can not only effectively inhibit the growth of microorganisms and extend the shelf life of the product, but also avoid increasing the desalination cost of downstream enterprises due to excessive salinity. In addition, our production line is equipped with fully automatic cleaning and sorting equipment. Each batch of brined shiitake mushroom will undergo sensory testing, physical and chemical testing, and microbial testing. The quality meets the access standards of different markets around the world.
In terms of cost advantages, through the model of direct supply from the base and large-scale production, we eliminate the intermediate trade links in the procurement of raw materials and greatly reduce cost losses. This cost advantage will eventually be translated into a more competitive quotation. Under the same quality, our brined shiitake mushroom has a price that is 5% to 8% lower than that of international first-line suppliers, and supports flexible adjustment of quotations based on purchase volume.
For B-side buyers, choosing a cost-effective brined shiitake mushroom is not only a need to reduce costs, but also the key to ensuring product quality and improving market competitiveness. Our brined shiitake mushroom has been widely used in the soup base production of catering chains, sauce ingredients for food processing, dry goods products in retail channels, etc., and our cooperative customers cover food companies in many countries and regions such as Europe, North America, Southeast Asia, etc. If you are looking for a stable and cost-effective supplier of brined shiitake mushroom, please contact us through the official email or online platform.
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