White Mushroom in Brine

General Description

White mushroom in brine is a preserved agricultural product produced from freshly harvested white mushrooms and stabilized through controlled brining. This format is specifically developed for bulk users who require reliable raw material performance over long storage and transportation cycles. By combining thermal treatment and salt preservation, the mushrooms retain their structural integrity while remaining adaptable for downstream processing.

The brining method allows white mushrooms to remain shelf-stable without freezing, offering processors operational flexibility and cost efficiency in inventory management.

Mushroom Variety & Harvest Control for White Mushroom in Brine

White Mushroom in Brine is made from fresh white mushrooms (Agaricus bisporus) cultivated under controlled agricultural conditions. Harvest timing is carefully managed to ensure optimal cap firmness and stem density, which are critical for brined storage.

Only mushrooms that meet internal quality thresholds are accepted, including:

• Uniform cap development

• No mechanical damage

• No discoloration or decay

• Balanced moisture content

Field-to-factory time is minimized to preserve freshness prior to processing.

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Preservation Technology for White Mushroom in Brine

White mushrooms are preserved using a salt-based aqueous solution designed to inhibit microbial activity while maintaining the mushroom’s natural characteristics.

Key preservation principles include:

• Precise salt calibration to prevent over-softening

• Temperature-controlled blanching to stabilize enzymes

• Rapid transition from fresh to brined state

• Oxygen exposure reduction during drum filling

This approach ensures consistent quality of the White Mushroom in Brine across batches and production seasons.

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Physical Attributes

• Appearance: Pale white to light ivory, clean surface

• Structure: Compact flesh, resistant to breakage

• Flavor Profile: Mild, neutral, lightly saline

• Aroma: Fresh mushroom scent, no off-notes

• Brine Condition: Clear, evenly distributed, no sediment

After desalting, the White Mushroom in Brine regain a natural taste suitable for a wide range of culinary applications.

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Processing Workflow

1. Receiving & Inspection
   Fresh mushrooms are inspected for size, maturity, and visual defects.

2. Pre-treatment Washing
   Multiple-stage washing removes soil and field residue.

3. Thermal Stabilization
   Controlled blanching reduces enzymatic browning and microbial load.

4. Brine Infusion
   Mushrooms are immersed in a measured saline solution to ensure uniform penetration.

5. Bulk Packing
   Product is packed into sealed food-grade drums with internal liners.

6. Final Verification
   Each lot undergoes physical, chemical, and microbiological checks.

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White Mushroom in Brine Typical Technical Parameters

Parameter	Reference Range
Salt Concentration	2.5% – 5.5%
pH Level	4.2 – 6.2
Cut Types	Whole / PNS / Slices
Drained Weight	48kgs/drum for whole mushroom, 47kgs/drum for slice mushroom
Shelf Life	Up to 24 months
Storage	Cool, dry, ambient conditions

Customized parameters are available for specific processing requirements.

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Packaging Configuration

• Primary Packaging:

  • HDPE plastic drums

  • Food-grade PE inner liner

  • Airtight sealed lids

• Handling Features:

  • Stackable drum design

  • Leakage-resistant construction

  • Suitable for containerized export

Labeling of white mushroom in brine can be customized to comply with destination market regulations.

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Industrial Applications

White mushroom in brine is commonly used as an intermediate ingredient for:

• Retort and canned mushroom lines

• IQF or frozen mushroom reprocessing

• Prepared sauces and soups

• Pizza, bakery, and ready-meal toppings

• Institutional catering and central kitchens

Before use, white mushroom in brine are typically rinsed or soaked to reduce surface salinity.

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Storage & Usage Recommendations

• Store unopened drums in a shaded, ventilated warehouse

• Avoid freezing or prolonged exposure above recommended temperatures

• Once opened, contents should be refrigerated and consumed quickly

• Rotate inventory using FIFO principles

Proper handling ensures consistent performance during secondary processing.

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Quality Assurance & Compliance

• HACCP-based manufacturing system

• Batch-level traceability

• Routine microbiological testing

• Compliance with international food safety regulations

• Documentation support: COA, product specs, inspection reports

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Commercial Advantages

• Stable year-round supply

• Lower logistics cost compared to frozen formats

• Flexible customization of salt level and cut size

• Reduced raw material loss during processing

• Suitable for multi-market distribution

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Buyer FAQ

Is white mushroom in brine ready for direct consumption?
No. It is a preserved ingredient intended for further cooking or processing.

Can salt content be reduced for sensitive formulations?
Yes. Low-salt brine options can be produced upon request.

What is the difference between white mushroom in brine and canned mushrooms?
Brined mushrooms are semi-processed and offer greater flexibility for downstream customization.

Are stems included?
Yes, depending on the selected cut specification.

Is OEM or private specification supported?
Yes, drum weight, labeling, and technical parameters can be tailored.’