Pholiota Nameko In Brine Grade Faq
- YIHONG
- Anšan, Kitajska
- 20 dni
- 150 ton/mesec
1.Pholiota Nameko In Brine Grade Faq izdelki slovijo po visoki kakovosti in izbranih visokokakovostnih sortah gob.
2. Ta Pholiota Nameko In Brine Grade Faq v Brine Grade Faq je podaljšal čas shranjevanja teh užitnih gob.
3.Pholiota Nameko In Brine Grade Faq se lahko uporablja za različne namene kuhanja, vključno z enolončnico in kuhanjem.
Introduction of Pholiota Nameko in brine Grade FAQ:
Whether you are a family chef or a professional kitchen, Pickled Nameko in Drum products are ideal choices for multi -functional ingredients. Natural Nameko Mushrooms in Brine products stand out with their excellent quality and convenience. Brined Nameko Mushrooms brings unique flavors and textures to various dishes. Whether you are a master of cooking or a beginner, you can easily enjoy the advantages of this delicious Salted Pholiota nameko in cooking.
Parameters of Pholiota Nameko in brine Grade FAQ:
Grade | FAQ |
Size | 0.8-2.5cm |
Packaging | Drum |
Shelf Life | 24 months |
Packing Detail：
Before delivering pholiota nameko in brine grade FAQ products, we always check the drained weight and gross weight to avoid any problems.
Pholiota: drained weight 50kg per drum, gross weight 70(±2-3kg) kg per drum.
Advantages of Products:
1.Pholiota nameko in brine in drum unique taste and flavor make it a highlight of the dishes. Whether it is a main dish or a side dish, it can add a lot to your menu.
2.Pickled nameko in Drum provides you with additional convenience.
3.We strictly control the production process of Nature Nameko Mushrooms in Brine to ensure that the product meets high -quality standards. Each batch of Brateko Mushrooms has been carefully inspected and verified.
Use of pholiota nameko in brine:
Brined nameko mushrooms can usually be used in industrial processes, i.e. in the production of mushrooms in oils, sauces or other mushroom-based products.
The preparation of salted 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 nameko is drained and immersed in fresh brine. A different curing technique is used in some countries: wild nameko are pressed immediately after harvest, pholiota nameko in brine in drum and then transported to a processing plant where they are rinsed under running water, sorted and immersed in concentrated brine.
