PNS White Mushroom in SO₂ in Drums – Industrial Product Description
PNS (Pieces & Stems) white mushrooms preserved in SO₂ solution and packed in drums are semi-finished mushroom materials developed specifically for large-scale food processing.
PNS white mushroom in SO2 in drums consists of controlled mushroom fragments generated during whole and sliced mushroom processing, then stabilized immediately to preserve natural color and prevent enzymatic browning.
PNS white mushroom in SO2 in drums is widely used as a cost-efficient input material where uniform appearance is not required but flavor and texture remain essential.
PNS white mushroom in SO2 in drums Composition
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Mushroom pieces (irregular caps)
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Clean stems with minimal trimming loss
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Free from decay, soil, or extraneous plant matter
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Balanced ratio of pieces to stems based on contract agreement
Preservation Method (SO₂ Controlled) for the PNS white mushroom in SO2 in drums
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Treated with regulated sulfur dioxide solution within legal limits
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Effectively inhibits oxidation and microbial activity
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Helps maintain light color during extended storage
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Easily removed or reduced to compliant levels during rinsing and cooking
Visual & Sensory Properties of the PNS white mushroom in SO2 in drums
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Light ivory to pale beige color after washing
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Firm yet flexible texture suitable for chopping or mincing
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Natural mushroom aroma without sour or chemical odor
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Low slurry and minimal disintegration
| Item | Specification |
|---|---|
| Product Name | PNS white mushroom in SO2 in drums |
| Botanical Name | Agaricus bisporus |
| Cut Style | Pieces & Stems |
| Color (after rinsing) | Ivory to light beige |
| Texture | Firm, non-mushy |
| Odor | Typical mushroom, neutral |
| Preservative | Sulfur Dioxide (SO₂) |
| SO₂ Residue | Within importing country limits |
| Moisture | Typical for preserved mushrooms |
| pH Range | 3.5 – 4.2 |
| Shelf Life | 18–24 months (unopened) |
| Storage | Cool, dry, ambient |
| Packaging | Food-grade lined drums |
| Origin | China |
Functional Advantages
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High usability for grinding, chopping, or blending
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Lower raw material cost compared with whole mushrooms
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Stable quality across batches
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Reduced waste in downstream processing
Typical Applications for the PNS white mushroom in SO2 in drums
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Canned mushroom fillings and spreads
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Mushroom sauces and gravies
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Soup bases and seasoning pastes
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Ready-meal components where shape is not critical
Processing Flow Overview
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Selection from fresh mushroom trimming lines
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Washing and foreign matter removal
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Size reduction and PNS sorting
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SO₂ stabilization under controlled concentration
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Drum filling and sealing under hygienic conditions
Packaging Details
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Food-grade HDPE or steel drums with PE liners
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Common net weights: customized per customer request
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Drum seals designed for long-term storage and transport
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Clear labeling for traceability
Storage & Handling
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Store in shaded, cool, and dry warehouses
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Avoid exposure to high temperatures
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Rinse thoroughly before use to reduce SO₂ and salt residue
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Once opened, process promptly to maintain quality
Quality & Compliance
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Produced under HACCP and GMP systems
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SO₂ content controlled to meet importing country regulations
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Batch-by-batch testing available upon request
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Export experience to multiple international markets
Regulatory & Compliance FAQ for the PNS white mushroom in SO2 in drums
Q1: Why is SO₂ used in PNS mushrooms?
A: SO₂ effectively controls browning and microbial growth, especially important for cut surfaces in PNS material.
Q2: Is the SO₂ level safe and legal?
A: Yes. Residual SO₂ is strictly controlled to meet destination market regulations and verified by batch testing.
Q3: Can SO₂ be reduced before further processing?
A: Yes. Rinsing, soaking, and heat treatment significantly reduce SO₂ residue to compliant levels.
Q4: Are the PNS white mushroom in SO2 in drums suitable for EU or US markets?
A: Yes, when processed and declared according to local regulatory requirements.
Q5: Is the PNS white mushroom in SO2 in drums suitable for vegetarian or vegan foods?
A: Yes. It contains only mushroom material and approved food-grade preservatives.
SO₂ Reduction & Pre-Processing Guide
Rinse 2–3 times with fresh potable water
Soak for 20–40 minutes depending on residue requirement
Blanch or cook during further processing to reduce residual SO₂
Test SO₂ levels if strict limits apply to the final product
