Sosy I Risotto Boletus Edulis W Solance
- YIHONG
- Anszan, Chiny
- 20 dni
- 150 ton/miesiąc
1. Do przygotowania sosów i risotto wybieramy naturalne składniki, w tym borowiki marynowane w bębnach.
2. Dostarczamy produkty z borowików marynowanych w bębnach w konkurencyjnej cenie i wysokiej jakości.
3. Nasze sosy, sosy borowikowe i produkty duszone przetwarzamy i pakujemy zgodnie z międzynarodowymi standardami.
4. Borowiki marynowane w bębnach to idealny surowiec do przyrządzania kuchni narodowej.
Introduction of Sauces And Risotto Boletus Edulis In Brine:
The preserved porcini mushrooms in brine provided are sourced from local mushroom growers. We always adhere to the concept of providing customers with high-quality ingredients and sell them at competitive prices, so that our customers can enjoy delicious food with great value for money. experience. We strictly control every link during the production process. From material selection to processing, we follow strict standards and processes.
Specifications of porcini mushrooms marinated in drums:
Name | Sauces and risotto 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 |
Packaging of porcini mushrooms marinated in drums:
Before delivering the porcini mushrooms marinated in drums 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.
Pros of Sauces And Risotto Boletus Edulis In Brine:
1. Our wild porcini preserved in brine is perfect for Italian cuisine and an ideal side dish for main dishes.
2. Due to our location close to plant farms, we can fully control the quality and quantity of fresh mushrooms. With over 20 years of experience in the edible wild mushroom industry, we have extensive production expertise ensuring high quality products with short lead times.
3. Because of our commitment to wild porcini preserved in brine, we have earned the respect and loyalty of our customers, who always recognize the value of our products.
Use of boletus edulis in brine
Wild brined mashrooms in drum are usually used in industrial processes, i.e. in the production of mushrooms in oils, sauces, risotto or other mushroom products.
The preparation of brined mashrooms in drum 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, preserve porcini mushrooms in brine. A variety of drum-billed mushroom curing methods are used in a few countries: mushrooms are squeezed quickly after gathering, cured in little vats (solid salt) and thent transported to a preparation plant where they are flushed under running water, sorted and submerged in concentrated brine.
