86-189-59205159
7A, Bonded Market Building, No. 88, Xiangyu Road, Xiangyu Free Trade Zone, Xiamen, Fujian, China (Mainland)
Canned Bailing Mushroom
| Size | N.W.(g) | D.W.(g) | Tins/Carton | Cartons/20 FCL | |
| in jars | 212ml | 180 | 115 | 24 | 4500 |
| 314ml | 280 | 170 | 24 | 3520 | |
| 370ml | 335 | 200 | 24 | 3000 | |
| 580ml | 530 | 320 | 12 | 2000 | |
| 1700ml | 1550 | 840 | 6 | 1300 | |
| in can | #668 | 184 | 114 | 24 | 3400 |
| #7113 | 400 | 200 | 24 | 1800 | |
| #7116 | 425 | 200 | 24 | 1750 | |
| #9124 | 800 | 400 | 12 | 1800 | |
| #15173 | 2840 | 1500 | 6 | 1000 | |
| in drum | 70kg | 70kg | 50kg | 300 drums |
| Prouduct Name | Canned Bailing Mushroom |
| MOQ | 1 * 20'FCL |
| Payment | T/T,L/C,D/P etc,. |
| Supply Capacity | 15 * 20'FCL |
| Shelf Time | 24 months |
| Delivery Time | about 4 weeks after order confirmation |
| Port | Xiamen,China |
| Brand Name | Yours |
1.Product name: canned Bailing mushroom
2.Ingredients: Bailing mushroom, salt, water
3.Appearance: whole
4.Flavor: in brine
5.Diameter: <3.5cm
6.SO2: <30ppm
KINGFOOD is a trade company located in xiamen,China.It offer variety tin food including canned tuna,canned mackerel,canned sardines,canned sweet corn,canned mushroom etc,.Working in line with the market principle "Credit First,Quality First", our tin food enjoy high reputation among worldwide and domestic clients due to the high quality and competitive price.
Why choose us?
| A professional team | We trust on inclusive, effective and flexible work. |
| A quality-driven facility | We promote a “best quality wins best customers” spirit. |
| A wide range of products | We supply a wide range of products. |
| An optimizing product line | We focus on innovation tailored to your needs. |
| A strong know-how & A keen market sensitivity | We have a strong know-how and we keep current with the latest trend. |
Canned bailing mushroom production process:
1. Picking
2. Sorting and grading: Diseased, damaged, bruised, shrivelled and browned mushrooms are discarded
3. Washing: washed 3-4 times in cold running water
4. Blanching: blanched in boiling water for 2-3 minutes followed by immediate cooling in cold water, Or steam blanching.
5. Filling of cans
6. Brining: strained hot brine solution of 2% common salt,1% sugar and 0.05% citric acid is added up to the brim of the can.
7. Exhausting: cans are exhausted to remove any entrapped air.
8. Seaming: Sealed cans are then placed in upside down position to sterilize the closed lids.
9. Sterilization: This is accomplished by processing the hermetically sealed cans at a pressure of 15 lbs PSI for a specified period of time.
10. Cooling: Cooling of cans is done immediately after sterilization in cold running water to room temperature.
11. Labeling and storage: Stored in a cool dry place and smeared with grease. Cans are kept at ambient temperature for 8-10 days.
Welcome to contact us for more details
