Salted Whole Mushroom In SO2 In Drum

The salting method of brined mushrooms are to prepare the 22-degree salty brine of Baume in advance. That is, 100 kilograms of cold water (raw water) is added to 40 kilograms of salt, stirred and melted, and the saltiness is insufficient to add salt to achieve the above saltiness, and the mixture is precipitated and removed. According to the weight of cooked cooked mushrooms, 60% halogen and 10% white salt were used for 48 hours, and when the saltiness was stable at 15-16 degrees, the mushrooms were taken out for sorting. When pickling, pour the appropriate brine into the tank, then add the mushrooms, add salt, and layer the layers of salt. After the cooked mushrooms are in the tank, the saltiness should be checked frequently, and the cylinders should be listed on the cylinder, indicating the time of the tank, the quantity level, and the saltiness.

1. Specification

2. Shipment method.   

By sea for big order, by air for small order. Both decided by customers' requests and the order quantity. 

3. Our Favorable Service:

1) Delivery time: about 2 weeks for bulk orders.

2) OEM accepted. You can offer your design and we will produce as required.

3) Welcome to visit our factory.