Пхолиота Намеко у саламури разреда А

Introduction of Pholiota Nameko in brine Grade A：

Nameko mushrooms marinated in brine have tumor-inhibitory effects, and brine nameko in drum is a product with multiple benefits. Our company's nameko in brine comes from local mushroom growers, the site is pollution-free, and mushrooms that meet the standards are selected for further processing. We strictly control the quality of raw materials and every production link to ensure that the quality of salted pholiota nameko in drum products meets the needs of various countries and markets, so that every customer who cooperates with us is satisfied with our pholiota nameko preserve in brine.

Parameters of Pholiota Nameko in brine Grade A:

Packing Detail

Before delivering 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:

Nameko mushrooms marinated in brine are suitable for a variety of dishes, such as French fries, pasta, and canned mushroom sauce. Our raw materials for brined nameko in drum are all selected from local high-quality plant farms. This advantage allows us to better select raw materials for nameko in brine that meet our standards. Our company has been operating in the industry for more than 20 years. We have professional salted pholiota nameko in drum production knowledge and technology. Our aim is to maintain pholiota nameko preserve in brine high quality, excellent service, short delivery time and competitive price .

Use of pholiota nameko in brine:

The pholiota nameko preserved in brine are usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.

The preparation of pickled 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. After fermentation in brine for 10-15 days, the salted nameko is drained and immersed in fresh brine. Fish the nameko in brine, remove the salt, drain the excess water (preferably on top of a sieve for 5-6 hours until not dripping), put them in a bucket lined with a plastic bag, fill with saturated brine, sprinkle the top with salt, tie the bag and cover the bucket with a lid.

A different method of curing nameko in brine is used in some countries: the mushrooms 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.

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