Boletus Edulis haché en saumure
- YIHONG
- Anshan, Chine
- 20 jours
- 150 tonnes/mois
1. Boletus Edulis haché en saumure utilise des matières premières fraîches pour conserver son goût unique.
2.Les Boletus Edulis hachés en saumure sont faciles à manipuler et permettent de gagner du temps.
3. Les Boletus Edulis hachés en saumure conviennent à une variété de méthodes de cuisson et peuvent être associés à une variété d'aliments.
Presentation of Chopped Boletus Edulis In Brine：
Our high quality chopped boletus in brine is a food made from fresh boletus. Soaking fresh boletus in salt water can maintain the freshness and taste of brine mixed edible boletus in drum. boletus chopped in brine in drum can be used as a side dish or main dish, adding some unique flavor to the dish. , making the dishes more delicious.
Parameters of Chopped Boletus Edulis In Brine：
Name | Chopped Boletus Edulis In Brine |
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 chopped boletus edulis in brine 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：
●boletus edulis chopped in brine is rich in protein, vitamins and other nutrients, so mixed edible boletus in brine is very beneficial to people.
●High quality chopped boletus in brine can be marinated in salt water to extend its shelf life. This pickling method can effectively prevent brine mixed edible boletus in drum from deteriorating.
●We have been in business for more than 20 years and have exported our mixed edible boletus in brine products all over the world and have received high value from all our customers.
Usage of boletus edulis in brine：
Boletus edulis chopped in brine is usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
The preparation of chopped pickled boletus 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 water content of the cells is relatively reduced due to the large amount of salt that seeps back into the cells and the water content of the cells escapes. After fermentation in brine for 10-15 days, the raw material of the boletus chopped in brine in drum is heavily dehydrated, thus reducing the size of the raw material and making it dense, tough and brittle. The salted mushrooms are drained and immersed in fresh brine. A different curing technique of boletus chopped in brine in drum is used in some countries: wild mushrooms are squeezed immediately after collection, cured in small vats (strong salt) and then transported to a processing plant where the boletus chopped in brine in drum items are flushed under running water, sorted and drenched in concentrated brine.
