Funghi Commestibili In Salamoia A1
- YIHONG
- Anshan, Cina
- 20 giorni
- 150 tonnellate/mese
1. Il nostro Boletus Edulis In Salamoia A1 è verde, sano e privo di inquinamento.
2. Questo Boletus Edulis In Salamoia A1 è di buona qualità.
3. Questo Boletus Edulis In Salamoia A1 è adatto a molti stili di cucina.
Presentation of Boletus Edulis In Brine A1：
Our brined boletus edulis all come from excellent local growers. We always attach importance to the quality of brined boletus edulis, strive for excellence in the process of selecting brined boletus edulis raw materials, and always adhere to our standards in the process of processing products in the factory. We hope to cooperate with us The company will give us good reviews when they receive the product.
Parameters of brined whole porcini in drum：
Grade | A1 |
Size | 1.2-2cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering boletus edulis in brine A1 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 preserving edible boletus in brine：
●A good quality fresh porcini in brine in drum is good for risotto, pizza and is also great for making canned mushroom sauces.
●Fresh porcini in brine in drum, or pickled mushrooms as they are called in some places, is a more effective green treatment that keeps mushrooms fresher for longer, facilitating their transport and capacity.
●When it comes to eating fresh porcini in brine in drum, they are desalted to regain their unique flavor and finish, which is why fresh porcini in brine in drum is so popular with so many people!
Use of preserving edible boletus in brine：
The preserved edible boletus in brine is usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
Planning salted boletus mushrooms involves cooking them for a short time in brine, more often than not fermenting somewhat with citric corrosive, at which point cooling and dousing them in concentrated brine. After maturation in brine for 10-15 days, salted mushrooms are depleted and submerged in new brine. A variety of curing strategies are used in a few nations: the boletus is squeezed immediately after collection, cured in small vats (strong salt) and transported to a preparation plant where it is flushed under running water, sorted and submerged in concentrated brine. Then we will receive the preserved edible boletus in brine products.
