Ali veste, kateri dejavniki vplivajo na kakovost foliota nameko v slanici?
Selection of raw materials:
The quality of pholiota nameko in brine is affected by the raw materials, including the freshness, size, shape, etc. of the pholiota nameko in brine. Choosing fresh and complete slide mushrooms as raw materials can ensure the quality of the product.
Processing technology:
The processing technology of pholiota nameko in brine includes cleaning, sterilization, pickling and other links. Reasonable processing technology can maintain the taste and flavor of the mushroom, while killing the bacteria and extending the shelf life of the product.
Salt water concentration:
The quality of pholiota nameko in brine is related to the concentration of brine. The concentration of salt water that is too high or too low will affect the taste and flavor of the mushroom. Appropriate salt water concentration can keep the mushrooms fresh and tender and have a unique flavor.
Packaging and storage:
The way pholiota nameko in brine is packaged and stored can also affect the quality of the product. Reasonable packaging can prevent the mushroom from being polluted and oxidized by the external environment and extend the shelf life of the product.
sanitary condition:
Hygienic conditions during processing are crucial to the quality of the product. Strict hygienic operations can prevent the growth of bacteria and other contaminants and ensure the hygienic safety of products.
Storage temperature:
The storage temperature of pholiota nameko in brine will also affect the quality of the product. Storage temperatures that are too high or too low may cause the mushrooms to deteriorate or lose their flavor. Appropriate storage temperature can maintain the freshness and taste of products.
Our company has always strictly required our staff to pay attention to hygiene and the seriousness of all aspects of product handling to ensure the quality of each product!
