Salamura D'de Boletus Edulis
- YIHONG
- Anşan, Çin
- 20 gün
- 150ton/ay
1. Salamura Boletus Edulis D, umami ve aroma ekleyen, gurme yemeklere uygun bir malzemedir.
2. Yüksek kaliteli porçini mantarı satın alıyoruz ve özenle işliyoruz. Salamura yabani porcini kalitesi birçok insanın lezzet ihtiyacını karşılayabilir.
3. Boletus Edulis In Brine D, güvenilir bir mantar ürünü arayan restoranlar ve gıda işleyicileri için güvenilir bir seçimdir.
Presentation of Boletus Edulis In Brine D:
Our Boletus Edulis In Brine D retains the original taste of nature. Allowing people to indulge in the flavor of these premium wild mushrooms. These marinated boletus mushrooms in brine are carefully selected and preserved in brine, rich in natural essences, for any culinary application.
Specifications of Boletus Edulis In Brine D:
Grade | D |
Size | 2-5cm; 1.4-5m |
Packaging | Drum |
Shelf Life | 24 months |
Packaging of Boletus Edulis In Brine D:
Before delivering the boletus edulis in brine D products, we always check the drained weight and gross weight of our products to avoid any problems.
Boletus mushrooms: drained weight 45kg per drum, gross weight 65(±2-3kg) kg per drum.
Advantages of marinated edible boletus in brine:
● Our delicious porcini mushrooms come from virgin forests, and each mushroom is carefully selected by picking experts to ensure the high quality of marinated boletus mushrooms in brine presented.
● The brine preservation method chosen for marinated boletus mushrooms in brine preserves the natural taste, texture and aroma of the mushrooms.
● Marinated boletus mushrooms in brin are great for soups, sauces, western dishes, risottos and a variety of cuisines.
● Marinated boletus mushrooms in brin These mushrooms have a long shelf life allowing you to enjoy them year round
Usage of boletus edulis in brine:
Marinated edible boletus 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 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. After fermentation in brine for 10-15 days, the wild boletus is drained and immersed in fresh brine. A different curing technique for edible marinated boletus in brine is used in some countries: the pickled boletus is pressed immediately after harvest, cured in small vats (solid salt) and then transported to a processing plant where it is rinsed under running water, sorted and immersed in concentrated brine. When brining, the coarse fabric is intensely dried out, thus reducing the rough fabric estimate and making it thick, dense and delicate, making it less demanding to handle in the subsequent preparation without breaking or fracturing. When brining, due to the higher concentration of salt, the coarse fabric can be protected for a certain period of time without destroying it. This explains the difficulty of protecting crude materials in time for processing.
