Fresh Porcini in brine in drum
- YIHONG
- Anshan, China
- 20days
- 150tons/month
1.Our factory is very particular about the quality of Fresh Porcini in brine in drum.
2.Our Fresh Porcini in brine in drum is grown in a natural environment and has a natural, pure and unique flavor.
3.Fresh Porcini in brine in drum is rich in protein, minerals and other beneficial ingredients for the human body, which will help your health.
Presentation of Fresh Porcini in brine in drum：
Brined organic boletus edulis can be used in a variety of cooking, such as stir-fries, stews, etc., and is a favorite ingredient for many chefs and gourmets. In order to extend the shelf life of organic boletus edulis in brine in drum, we soak the boletus in salt water, which can extend the shelf life of marinated natural porcini in brine in drum and eliminate people's worries about the short shelf life of food.
Parameters of Fresh Porcini in brine in drum：
Name | Fresh porcini in brine in drum |
Size | 1-2cm; 2-4cm; 4-6cm; 1-5cm; 2-5cm; 1-6cm; 1-3cm; |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering the fresh porcini in brine in drum products, we always check the drained weight and gross weight to avoid any problems.
Boletus mushrooms: drained weight 45kg per drum, gross weight 65(±2-3kg) kg per drum.
Advantages of Products：
●Our brined natural mushrooms in drum are a delicious and nutritious ingredient.
●Since our drum packing brined mushrooms are wild mushrooms, they are usually picked in the natural environment and are free from pesticide and chemical contamination.
●Our brined organic boletus edulis has a strict quality control system.
Use of boletus edulis in brine：
Natural brined mushrooms in drum can be used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom based products.
The arrangement of drum packing brined mushrooms consists of cooking them for a short time in brine. 22%~23% saturated salt solution is prepared in a clean pickling pool, pickle in separate pools according to grade, the solution cover the mushroom body, pickle for 4~6 days, turn the mushroom body up and down once every two days to check the melting of the solution, add salt until it becomes saturated solution again, the mushroom body is shrunken and the flesh is uniformly beige after cutting, the pickling is thorough. After fermentation in brine for 10-15 days, the edible porcini are drained and immersed in fresh brine. In some countries, a different curing technique is used for natural mussels in drums: the boletuses are pressed immediately after harvest, cured in small vats (solid salt) and then transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine. After the final step, we will get the brined natural mushrooms in drum products.
