Borowik Edulis W Solankowym Siekierze
- YIHONG
- Anszan, Chiny
- 20 dni
- 150 ton/miesiąc
1. Dzikie borowiki konserwowane w solance charakteryzują się unikalnym procesem produkcyjnym, dzięki któremu ich smak jest smaczniejszy, słony i smaczniejszy.
2. Nasze dzikie borowiki zakonserwowane w solance posiadają odpowiedni certyfikat bezpieczeństwa żywności i mogą być bezpiecznie stosowane.
3. Dzikie borowiki konserwowane w zalewie to zdrowy i pożywny wybór. Bogate w białko, błonnik i witaminy.
Presentation of Boletus Edulis In Brine Ax:
Boletus Edulis In Brine Ax is made from fresh, high-quality mushrooms that have been carefully selected and processed. Every mushroom has undergone strict quality inspection, and only the best quality can be delivered to your factory and table.
We use the traditional method of brine pickling, where the mushrooms are slowly soaked in brine, absorbing the aroma and taste of the brine. This unique treatment makes Boletus Edulis In Brine Ax more tender, juicy and rich in taste, while retaining its natural nutritional value.
Parameters of Boletus Edulis In Brine Ax
Grade | Ax |
Size | 1.3-5cm; 2-4cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail
Before delivering boletus edulis in brine Ax 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 Boletus Edulis In Brine Ax:
1. Marinated porcini mushrooms do not add any chemical substances or artificial additives at all. We insist on using pure natural brine for pickling to maintain the original flavor and nutritional content of the product. This will not only ensure the health and safety of the product, but also allow consumers to eat with confidence.
2. In order to ensure the quality of the products, we strictly implement the quality control standards in the process of picking, processing and packaging. Our staff is professionally trained to accurately judge the maturity and quality of marinated porcini mushrooms. At the same time, we use advanced equipment and technology for processing to ensure the freshness and taste of the products.
Use of boletus edulis in brine
The edible boletus preserved 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 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. Prepare a 22% to 23% saturated salt solution in a clean pickling pool, pickle in separate pools according to grade. The solution is not over the mushroom body of pickled boletus, pickle for 4-6 days, turn the mushroom body up and down once every two days to check the melting of the solution. Salt is added until it becomes saturated again, the mushroom body is shrunken and the flesh is uniformly beige after cutting. The pickling is thorough. After fermentation in brine for 10-15 days, the boletus edulis is drained and immersed in fresh brine. A different curing technique 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 the pickled boletus is rinsed under running water, sorted and immersed in concentrated brine.
