Slice champignon mushroom in SO2 in drums
Slice champignon mushroom in SO2 are made from freshly harvested white button mushrooms that are cleanly sliced and preserved in a controlled sulfur dioxide solution. This preservation method effectively maintains the mushrooms’ natural color, prevents oxidation, and keeps the texture firm for industrial processing. The product is ideal for food processors who require consistent, ready-to-use mushroom slices for further production.
Slice champignon mushroom in SO2 in drums Features
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Uniform Slices
Fresh mushrooms are trimmed and machine-sliced into even thickness for stable quality in downstream processing. -
Excellent Color Protection
SO₂ solution keeps slices bright white and prevents browning during long-term storage. -
Stable Texture
Mushrooms remain firm and elastic, ideal for canning, pickling, and cooking applications. -
Ready for Further Processing
Suitable for factories requiring semi-finished mushroom raw material.
Slice champignon mushroom in SO2 in drums Specification
| Item name |
Slice champignon mushroom in SO2 in drums |
| Raw Material | Fresh, firm Agaricus bisporus mushrooms |
| SO₂ content | 800–1,200 ppm (adjustable per buyer requirement) |
| pH | 2.8 – 3.8 |
| Color | white to creamy, no browning |
| Odor | characteristic mushroom smell, no off-odors |
| Foreign matter | None |
| Shape | clean, smooth |
Applications
1) Industrial Canning
Slice champignon mushroom in SO2 in drums are ideal raw material for canned sliced mushrooms.
Uniform slice size ensures even heat penetration and attractive final appearance.
2) Pickling & Marinated Foods
Slice champignon mushroom in SO2 in drums are widely used for producing marinated mushroom slices, antipasti mixes, oil-pickled items, and Mediterranean-style mushroom products.
3) Frozen Food Processing
Suitable for IQF sliced mushrooms, frozen vegetable mixes, soup blends, and ready-meal packs.
4) Convenience Food & Ready-Meals
Used in processed foods such as: Pasta sauces, Cream soups, Instant noodles, Retort pouches, Pre-cooked dishes for restaurants
5) HoReCa, Central Kitchens & Pizza Toppings
Excellent topping for pizzas, salads, stir-fries, and quick-cook meals.
Product Advantages
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Bright white color retention with no enzymatic browning
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Long shelf life and safe long-distance transport
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Consistent slice thickness and quality
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Cost-effective bulk industrial raw material
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Easy to wash, blanch, and convert into final food products
Delivery & Storage
20’ FCL: approx. 370 drums (42 kg each)
Store in cool, ventilated warehouse, away from sunlight
Shelf life: 12–18 months
Ensure drum remains sealed until use
Factory Strength
1) Experienced Mushroom Processor
Large-scale facility specializing in mushroom products (whole, sliced, quartered) preserved in SO₂ for many years.
2) Advanced Machinery
Automatic slicing machines
SO₂ soaking tanks
High-grade drum filling systems
Metal detection and sorting equipment
3) High Daily Output
Capable of processing 50–100 MT of mushrooms per day, ensuring stable supply.
4) Professional QC Team
Trained inspectors monitor raw materials, processing, slicing consistency, SO₂ levels, and hygiene.
5) Export-Class Facility
HACCP / ISO / BRC systems available
Compliant with EU, Middle East, Russia, Latin America, and Asia import requirements.
Quality Control System
QC Steps
1) Raw Material Inspection
Mushrooms must be fresh, firm, clean, free from pests, mud, or damage.
2) Slicing Control
Strict monitoring of thickness (3mm / 4mm / customized).
Random sampling to check slice uniformity and absence of defects.
3) SO₂ Concentration Monitoring
Continuous testing to maintain 300–800 ppm as requested by customers.
4) Cleanliness & Microbial Control
Washing water is filtered and frequently replaced.
Facilities are disinfected daily to avoid microbial contamination.
5) Drum Filling Quality
Slices must be fully submerged in solution.
Drums sealed with food-grade lids, airtight rings, and safety caps.
6) Final Inspection Before Shipment
Checking color, texture, SO₂ level, net weight, labeling, and drum integrity.
FAQ
Q1: Can the Slice champignon mushroom in SO2 in drums be used directly?
No. They must be washed/blanched to remove SO₂ before further production.
Q2: Will the Slice champignon mushroom in SO2 in drums remain white after processing?
Yes, once properly washed, they keep a good color suitable for canning and cooking.
Q3: Can slice thickness be customized?
Yes, 3–5 mm are standard; special thickness can be produced on request.
Q4: Are whole mushrooms also available?
Yes, the same SO₂ preservation is available in whole, sliced forms.
