How Do You Store Chanterelles Long Term?
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.
Fresh chanterelle has a high water content and will begin to deteriorate within 24 hours at room temperature. Even under refrigerated conditions, the shelf life of chanterelle is only 5 to 7 days. This strict storage condition makes the long-distance transportation and cross-season supply of fresh chanterelle very difficult. Although traditional frozen storage can extend the shelf life, the formation of ice crystals will destroy the cell structure of chanterelle, causing the texture to be soft and rotten after rehydration, and the flavor loss is serious. Although drying treatment can extend the shelf life to several months, high temperature will evaporate the unique aroma ingredients, causing chanterelle to lose its core value as a high-end ingredient.
In the face of these pain points, salting treatment technology has become the best solution to balance shelf life and flavor retention. Through the scientific salting process, chanterelle can not only achieve long-term stable storage, but also retain the original flavor and nutrients to the greatest extent. In the process of salting, the osmotic pressure environment formed by high-concentration brine can effectively inhibit the growth of microorganisms. At the same time, the slowly permeable salt gradually replaces the water in the cells, so that chanterelle maintains a firm texture in a dehydrated state. The professionally treated brined chanterelles in drum can still return to its full form after desalination in clear water, and release a rich apricot fragrance and mellow mushroom flavor when cooking, which meets the requirements of the catering market for high-quality ingredients.
Our brined chanterelles in drum controls the quality from the source and provides buyers with trustworthy solutions. The raw materials used in brined chanterelles in drum are fresh chanterelle with thick caps and rich aromas. After picking, fresh chanterelle will quickly enter the processing link, and defective products will be removed through manual selection, so that each chanterelle meets export-grade standards. In the salting process, we use an exclusive ratio of brine formula, combined with mature salting technology, so that the salt penetrates evenly while avoiding the loss of flavor. In addition, a strict quality control system runs through the production process of brined chanterelles in drum, from heavy metal detection to microbial index monitoring, salted porcini meets international food safety standards.
For buyers, choosing our brined chanterelles in drum not only means obtaining a stable source of high-quality goods, but also significantly improving business efficiency. Compared with fresh or frozen products, brined chanterelles in drum has low storage and transportation costs. Moreover, whether it is used in the development of ready-to-eat foods or as a standing ingredient in high-end restaurants, our brined chanterelles in drum can help partners improve product competitiveness through stable quality performance. If you are looking for a reliable long-term storage solution for chanterelle, please feel free to contact us.
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