Слануте печурке Намеко
- YIHONG
- Аншан, Кина
- 20 дана
- 150 тона/месечно
1. Слани производи Намеко гљива се обрађују строгим методама контроле квалитета.
2. Саламурена Намеко гљива је прилагодљива и погодна за разна јела.
3. Можемо да обезбедимо висококвалитетне производе од сланих Намеко гљива по ниским ценама.
Introduction of Brined Nameko Mushroom:
Our pholiota nameko preserved in brine is soaked in salt water. This treatment helps preserve the original flavor of edible pholiota nameko in brine and also preserves its shelf life. Our brined edible pholiota nameko in drum is sold in a format that is easy to store and carry. Our nameko mushroom in salt water in drum can be used to cook a variety of delicious dishes, such as barbecue, as a topping for pizza, etc.
Parameters of Brined Nameko Mushroom:
Ingredient | Pholiota Nameko, Salt, Water |
Size | 0.8-2.2cm; 0.8-2.5cm; 1-3cm; 3-5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering the brined nameko mushroom 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:
1.Salted pholiota nameko preserved in drum is soaked in salt water to make it taste more tender.
2.pholiota nameko preserved in brine has a long shelf life and is not easy to deteriorate.
3.edible pholiota nameko in brine is rich in multiple vitamins.
4.Our location close to plant farms ensures that we have good control over the quality and quantity of brined edible pholiota nameko in drum.
Use of pholiota nameko in brine：
The nameko mushroom in salt water in drums can usually be used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
The preparation of salted nameko 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 brine 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. After fermentation in brine for 10-15 days, the marinated nameko is drained and immersed in fresh brine. A different curing technique for brined nameko mushroom products is used in some countries: nameko mushrooms are pressed and salted immediately after harvest, and then salted pholiota nameko preserved in drum products are transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine.
