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Drum packing champignon mushrooms in SO2
Champignon Mushrooms in SO2 (Drum Packing) Champignon mushrooms in SO2 are freshly harvested white button mushrooms that are lightly preserved in a controlled sulfur dioxide solution to maintain their natural color, firmness, and aroma during long-distance transportation and industrial processin...
Description
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Champignon Mushrooms in SO2 (Drum Packing)
Champignon mushrooms in SO2 are freshly harvested white button mushrooms that are lightly preserved in a controlled sulfur dioxide solution to maintain their natural color, firmness, and aroma during long-distance transportation and industrial processing.
Champignon mushrooms in SO2 is widely used by canneries, food processors, and manufacturers requiring high-quality raw materials for further production.
Product Features
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Fresh Raw Material
Selected A-grade champignon mushrooms, picked at peak maturity to ensure uniform color, texture, and size. -
SO2 Preservation for Stability
Packed in food-grade drums with an optimized concentration of sulfur dioxide solution, effectively preventing browning and microbial growth. -
Long Shelf Life
Suitable for storage and transport over long periods without loss of quality. -
Ideal for Processing
Perfect for further manufacturing such as canned mushrooms, marinated mushrooms, pickled mushrooms, frozen mushroom products, and ready-to-eat mushroom dishes.
Specifications
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Varieties: Whole, Sliced etc.
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Grade Options: Small / Medium / Large
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Packing:
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43 kg net per drum for whole mushroom, 42 kg net per drum for slice mushroom
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SO₂ Content: Typically 300–800 ppm (adjustable per customer requirement)
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Color: Natural white
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Moisture: High moisture, fully immersed in SO₂ solution
Packaging & Delivery Details
Packing
43 kg net per drum for whole Champignon mushrooms in SO2, 42 kg net per drum for slice Champignon mushrooms in SO2
SO₂ Concentration
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Typically 300–800 ppm
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Can be customized per buyer requirements or destination regulations.
Filling Medium
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Clean water + controlled SO₂ solution
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Mushrooms are fully submerged to maintain freshness.
Loading Information
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20’ FCL:
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370 drums
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Storage Conditions
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Store in a cool, dry warehouse, away from sunlight.
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Drums should remain sealed until use.
Shelf Life
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12–18 months, depending on SO₂ concentration and storage conditions.
Application Champignon Mushrooms in SO2 Industries
1) Canning Industry
Champignon mushrooms in SO2 are used for producing canned whole mushrooms, canned sliced mushrooms, and mushroom pieces & stems.
SO₂ treatment ensures mushrooms keep their color during canning.
2) Pickled / Marinated Mushroom Processing
Champignon mushrooms in SO2 are the ideal raw material for pickled mushrooms, oil-marinated mushrooms, Mediterranean style mushrooms, and antipasti mixes.
3) Frozen Mushroom Production
Mushrooms can be washed, reprocessed, then frozen (IQF sliced, whole, or diced).
SO₂ ensures the mushrooms remain white even after thawing.
4) Food Ingredient Manufacturers
Used for soups, sauces, ready-meals, instant noodles topping, and retort foods.
Ensures stable texture and color in final dishes.
5) HoReCa / Catering Pre-Processing
For central kitchens that produce mushroom blends, pizza toppings, and hot-pot ingredients.
Champignon Mushrooms in SO2 Advantages
1) Excellent Color Retention
SO₂ effectively prevents enzymatic browning, keeping mushrooms bright white.
2) Long Storage Time
Suitable for long-distance shipping and long-term storage (several months).
3) High Raw Material Stability
Mushrooms remain firm and maintain their natural shape throughout processing.
4) Flexible for Further Processing
Can be produced into many end-products (canned, marinated, frozen, dehydrated).
5) Cost-Effective
Lower cost than fresh mushrooms; no spoilage during transport.
6) Wide Range of Sizes & Grades
Whole, sliced, quartered; small to large size available.
FAQ of Champignon Mushrooms in SO₂
Q1: Are these Champignon mushrooms in SO2 edible directly from drums?
A: No. They must be thoroughly washed to remove SO₂ before final processing.
Q2: What SO₂ level remains after washing?
A: After standard washing/blanching, residual SO₂ becomes very low and compliant with food regulations.
Q3: Why choose Champignon mushrooms in SO2 instead of fresh?
A: SO₂ mushrooms maintain color, firmness, and are easier to store and ship over long distances.
Q4: What grade options are available for Champignon mushrooms in SO2?
A: Whole, sliced, quartered; small/medium/large; A/B/C grades.
Q5: How are the Champignon mushrooms in SO2 processed before packing?
A: Fresh mushrooms → sorting → trimming → washing → cutting (if needed) → SO₂ soaking → packed into drums.
Q6: Can the SO₂ concentration be adjusted?
A: Yes, we can adjust between 300–900 ppm based on customer requirements.
Q7: What is the main market for Champignon mushrooms in SO2?
A: Europe, Latin America, Middle East, Russia, Southeast Asia, and food processing factories worldwide.
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