Brined Cantharellus Cibarius
- YIHONG
- Anshan, China
- 20days
- 150tons/month
1. We have many years of experience in the manufacture of brined cantharellus cibarius.
2. Brined cantharellus cibarius is built with fresh raw materials.
3. Our competitive prices are based on stable quality cantharellus cibarius.
4. Our brined cantharellus cibarius can be used as the raw material or ingredient for soup, mushroom sauces, etc.
Brined Cantharellus Cibarius
Our high quality brined cantharellus cibarius products are sourced from local mushroom farmers and are suitable for every kind of dish. We always offer competitive prices for high quality! At the same time, we strictly control every production process to ensure that the quality of cantharellus cibarius in drum product meets the needs of each country and market.
Parameters of Brined Cantharellus Cibarius
Ingredient | Cantharellus cibarius, Salt, Water |
Size | 0.8-3cm; 1-3.5cm; 3.2-5.5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering brined cantharellus cibarius products, we always check the drained weight and gross weight to avoid any problems.
Cantharellus cibarius: drained weight 50kg per drum, gross weight 70(±2-3kg) kg per drum.
Advantages of Products
The delicious brined cantharellus cibarius products are suitable for pizza, pasta, fried French fries and also perfect for side dishes. Our location close to plant farms ensures that we have good control over the quality and quantity of fresh mushrooms; we have been in the edible wild mushroom industry for more than 20 years, ensuring production expertise and thus always maintaining high quality with short delivery times and competitive prices. We have exported our wild cibarius in brine in drum products all over the world and have received high value from all our customers due to the high quality chanterelle mushroom brine in drum products.
Use of brine Cantharellus Cibarius
The brined chanterelles in drum are usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
The preparation of brined cibarius in drums consists of cooking them for a short time in brine, usually slightly acidified with citric acid, then cooling and soaking them in a concentrated brine. After fermentation in brine for 10-15 days, cantharellus cibarius is drained and immersed in fresh brine. A different curing technique is used in some countries: cantharellus cibarius mushrooms are pressed immediately after harvest, chanterelle mushroom brine in drum and then transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine. Remove the salt of chanterelle mushroom brine from drum products, drain the excess water (preferably on top of a sieve for 5-6 hours until not dripping), put them in a bucket lined with a plastic bag, fill with saturated brine, sprinkle the top with salt, tie the bag and cover the bucket with a lid.
