Boletus Edulis In Brine A3
- YIHONG
- Anshan, China
- 20days
- 150tons/month
1. Marinated porcini in brine can increase the flavor of porcini through salting, making it more delicious.
2. Salting can effectively prolong the shelf life of marinated porcini in brine, keeping it fresh and edible for a longer period of time.
3. The marinated porcini in brine can be eaten directly, or used for cooking, seasoning and other purposes.
Presentation of Boletus Edulis In Brine A3:
In order to let buyers receive satisfactory high-quality marinated porcini in brine, we always guarantee the strict selection of marinated porcini in brine raw materials and the safety and sanitation during processing. All processes are in compliance with relevant regulations, ensuring that all pickled porcini mushrooms in The quality of drum can meet the needs of various countries and markets.
Specifications of Boletus Edulis In Brine A3:
Grade | A3 |
Size | 4.5-6.5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering boletus edulis in brine A3 products, we always check the drained weight and gross weight to avoid any problems.
Boletus: drained weight 45kg per drum, gross weight 65(±2-3kg) kg per drum.
Advantages of Boletus Edulis In Brine A3:
●Premium pickled porcini mushrooms in drum product suitable for Italian food like pizza, risotto, etc.
●Our factory is close to the place of origin, which can guarantee the quality and quantity of pickled porcini mushrooms in drum;
●We have been in the pickled porcini mushrooms in drum industry for more than 20 years, ensuring production expertise, so that we can always maintain high quality, short lead time and competitive power price.
●Our porcini mushrooms brined in drum products have been exported all over the world and are spoken highly of by all our customers.
Use of boletus edulis in brine:
Marinated boletus in brine is more often used than not in mechanical forms, i.e. in the generation of mushrooms in oils, sauces or other mushroom-based products. The planning of pickled boletus consists of cooking them for a short time in brine, usually somewhat fermented with citric corrosive, at which point cooling and splashing them in a concentrated brine. After maturation in brine for 10-15 days, the boletus is depleted and drenched in new brine. A different method of curing whole boletus in drums is used in some countries: the boletus is pressed immediately after harvest, cured in small vats (solid salt) and then transported to a processing plant where it is rinsed under running water, sorted and immersed in concentrated brine.
