Pholiota Nameko Salamura dereceli C

Introduction of Pholiota Nameko in brine Grade C:

Our Grade C brined Pholiota Nameko mushrooms are carefully sourced from local mushroom farmers and boast a diameter of 3-5cm. We consistently offer competitive pricing without compromising on quality of nameko preserved in brine. Simultaneously, we maintain rigorous oversight over every stage of production to ensure that our nameko mushrooms in brine products align with the specific requirements of each country and market. Whether you're seeking nameko pickled in drums, edible nameko brined in drum containers, or brined Pholiota nameko mushrooms, you can rely on us to deliver top-notch quality.

Parameters of Pholiota Nameko in brine Grade C：

Packing Detail：

Before delivering the pholiota nameko in brine grade C 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.

Advantage of Products:

1.Nameko Mushrooms in Brine is a popular edible mushroom variety, known for its unique flavor and taste.Nameko Pickled in Drum is very suitable for various cooking dishes.

2.This Edible Nameko Brine In Drum belongs to Grade C. It is a high -quality mushroom and can be used in various cooking. It is especially suitable for the structure and flavor dishes of Nameko Preserved in Brine.

3.These brated pholiota nameko Mushrooms are marinated in salt water, so that they can be stored for a long time without damage to quality and taste.

Use of pholiota nameko in brine:

The edible nameko brined in drums is usually used in industrial processes, i.e. in the production of nameko in oils, sauces or other mushroom-based products.

The preparation of brined pholiota 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 marinated mushrooms are drained and immersed in fresh brine. The purpose of the second brining is to further improve the salting effect for preservation. If all the salt from the first brining is dissolved, add another amount of salt, otherwise the same as the first brining. Because Pholiota Nameko has a very sticky mucus on the surface, it is not easy for salt to penetrate too much at the beginning of the salting process, but there is still water and mucus in the mushrooms at the end of the salting process, which can cause rot and deterioration. A different curing technique is used in some countries: pholiota nameko is pressed immediately after harvest, nameko is preserved in brine and then transported to a processing plant where it is rinsed under running water, sorted and immersed in concentrated brine.

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