Pholiota Nameko In Salamoia Per Patate Fritte

Introduction of Pholiota Nameko in brine for fried French fries:

Our products come from local mushroom growers, and our factory is located close to quality farms, giving us a natural advantage over other companies. Our products, named for the mucus-coated surface, have beneficial properties such as tumor suppression. We strictly control every production link to ensure that the quality of the products meets our factory's factory standards and ensure that the products can be satisfied by customers.

Parameters of Pholiota Nameko in brine for fried French fries

Packing Detail

Before delivering the pholiota nameko in brine grade A products, we always check the drained weight and gross weight to avoid any problems.

Pholiota nameko: drained weight 50kg per drum, gross weight 70(±2-3kg) kg per drum.

Advantages of Products:

Our high-quality Pholiota nameko preserved in brine for fried French fries is not only suitable for making delectable mushroom soup and enhancing spaghetti dishes but also serves as a key ingredient for crafting canned mushroom sauce. Situated in proximity to plant farms, our strategic location allows us to maintain strict control over both the quality and quantity of fresh mushrooms. With over two decades of experience in the edible wild mushroom industry, we have honed our production expertise, consistently delivering high-quality products with short lead times and competitive pricing.

For more than 20 years, we have been dedicated to preserving nameko mushrooms in drums, offering marinated Pholiota nameko, organic nameko brined in drums, pickled natural Pholiota nameko, and salted Pholiota nameko mushrooms. Our products have been exported worldwide, earning high praise from all our valued customers.

Use of pholiota nameko in brine:

Natural pickled pholiota nameko is usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.

The preparation of salted pholiota nameko mushrooms 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. The first brining starts by spreading salt on the bottom of the container, mixing it well in proportion and then filling the container with water to flood Pholiota Nameko. Take care to keep adding salt to keep the mushrooms from floating. After fermentation in brine for 10-15 days, the nameko mushrooms are drained and immersed in fresh brine. A different curing technique is used in some countries: wild pholiota nameko are pressed immediately after harvest, and nameko mushrooms are preserved in drum and then transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine. After these steps, the preserved nameko mushrooms in drum products will be sent to our customers.

YiHong.provides the best Pholiota Nameko In Brine Grade A with high quality service.Detailed information about our company,such as location and varieties can be found on our wedsite.Looking forward to your consultation!