Blanched (half-cooked) sliced ​​mushrooms, Grade A

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Grade A in the classification of sliced ​​mushroom products indicates a product whose all physical, chemical, and microbiological parameters are at the highest standards.

Original price was: 295,000 تومان.Current price is: 286,150 تومان.

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Product authenticity

The final product of Blanched Sliced ​​Mushrooms Grade A undergoes strict controls in the quality laboratory.

Blanched Sliced ​​Mushrooms Grade A is not only a ready-to-eat product, but also a symbol of commitment to high standards in the food industry. The quality of the raw materials, the precision in the blanching process to preserve the structure, and the strict microbial controls make this product a reliable choice for restaurants and professional consumers who require consistent quality, speed in preparation and complete safety in their kitchens.

Additional information

Appearance and color

Color: Should be white or light cream and free from dark spots, bruising or discoloration due to oxidation. Shape: Should retain the natural shape of the mushroom (usually button-shaped) and not be crushed or squashed.

Texture

Firmness: The texture should be relatively firm and consistent, not too soft or mushy, which would indicate over-blanching.
Structure retention: After blanching, the mushrooms should not have lost or shrunk too much water.

Quality and size

Grade 1: This grading indicates that the mushrooms should be uniform in size, clean, and free of any contamination or damaged mushrooms. In the food industry, they are usually graded based on the diameter of the mushroom head.
Absence of foreign matter: Must be completely free of soil residue or any contamination.

Sensory characteristics

Smell: Have a natural, mild mushroom smell and be free of any sour, moldy, or off-putting odors. Taste: Have a relatively neutral to slightly sweet flavor (depending on the type of mushroom) and no unpleasant after-taste after blanching.

Safety and maintenance

Depth of Blanching: Blanching should be sufficient to extend shelf life but to destroy harmful enzymes without fully ripening the mushroom.
pH: A small amount of controlled acidity (e.g., by adding dilute citric acid during blanching) may be applied to preserve color.

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