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- Add:NO.30 QUTANGXIA ROAD,SHINAN DISTRICT,QINGDAO CITY,SHANDONG PROVINCE,CHINA
Type | White Mushroom |
Place Of Origin | China |
Storage Condition | Below -18°Temperature |
Shelf Life | 2 Years |
Supply Period | All the Year Round |
Grade | Choice Grade |
Certification | HACCP/BRC/FDA |
Type | White Mushroom |
Place Of Origin | China |
Storage Condition | Below -18°Temperature |
Shelf Life | 2 Years |
Supply Period | All the Year Round |
Grade | Choice Grade |
Certification | HACCP/BRC/FDA |
Our frozen Champignon white mushrooms are produced from fresh champignon mushroom which have been trimmed, washed, blanched, cooled and individually quick frozen. This is an pure natural product, containing no additives or preservatives. The color and natural flavor of the champignon slices are maintained by proper processing and packaging。We are the reliable factory manufacturer and supplier of frozen champignon mushroom in china.We provide high-grade frozen Champignon in the market at the most affordable rates.
Specification | Slices:Thickness 4-6mm
Dia: 4-6cm |
Ingredients | None |
Material | 100% fresh Champignon Mushroom |
Brand Name | LC Green Foods or OEM |
Trading conditions | EXW / FOB / CFR / CIF |
Payments Terms | T/T , L/C |
Standard&Certificate | All Products meet requirement of HACCP / FDA/ ISO/ HALAL/KOSHER |
MOQ | 20’RF or mixed with other products |
Harvesting at the Peak of Freshness:We harvested the mushrooms at their peak of freshness. This is a crucial step, as the quality of the vegetables at the time of harvest directly impacts their taste and nutritional value once frozen.
Sorting and Cleaning:Once harvested, the Champigons undergo a meticulous sorting process. Any damaged or inferior-quality produce is removed to ensure that only the finest vegetables make it to the freezing stage. After sorting, they are thoroughly cleaned to eliminate dirt, bacteria, and any unwanted contaminants. And remove the stem if necessary。
Cutting:The Champignon mushrooms are cut into slices or cubes by using a cutting machine.
Blanching:Blanching is a key step. Mushrooms are briefly immersed in boiling water, then rapidly cooled. This blanching process helps preserve the color, texture, and nutritional content by deactivating enzymes that can cause deterioration over time.
IQF Freezing: After blanching, they are rapidly frozen using a method called IQF(Individual Quick Freezing). This involves exposing the mushrooms to extremely low temperatures. IQF freezing is crucial in maintaining the mushrooms’ original texture and taste.
Packaging:Once frozen, the mushrooms are carefully measured and sealed in airtight packaging, protecting them from freezer burn and preserving their quality.
Our company philosophy is QUALITY IS EVERYTHING.
Safe and Good quality is the most important for our clients as well as ourselves. So we keep our eyes on the food safety and the quality control. We take the following actions to confirm our clients can receive the safety and qualified cargo:
Production:
Storage:
Tracing system:
FOR FOOD SAFETY AND QUALITY, COOK TO A TEMPERATURE OF 165’F. TO SERVE COLD, PREPARE VEGETABLES AS STATED BELOW, THEN COOL AS RAPIDLY AS POSSIBLE TO REFRIGERATED TEMPERATURE.