Canning White Button Mushrooms with Extract Dishes Cultivation

Product Details


Product Description

Products

Size

D.W.

20'FCL

Remarks

Canned Mushroom(Whole/PNS/Slice)

314ml(280g) * 12tins

160g / 170g

3520ctns


Canned Mushroom(Whole/PNS/Slice)

370ml(330g) * 12tins

180g / 205g

3000ctns


Canned Mushroom(Whole/PNS/Slice)

580ml(530g) * 12tins

300g / 320g

1850ctns


Canned Mushroom(Whole/PNS/Slice)

125g * 24tins

75g

4500ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

184g * 24tins

100g / 114g

3600ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

284g * 24tins

156g

2450ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

400g * 24tins

180g / 200g / 230g

1850ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

425g * 24tins

180g / 200g / 230g

1750ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

800g * 12tins

400g / 454g / 460g

1700ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

850g * 12tins

400g / 454g / 460g

1700ctns

eo or normal lid

Canned Mushroom(Whole/PNS/Slice)

2500g * 6tins

1125g / 1380g

1175ctns

normal lid

Canned Mushroom(Whole/PNS/Slice)

2840g * 6tins

1500g /1800g
     1850g/1930g

1080ctns

normal lid

Canned  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.

Product pictures 

Production Flow

Canned Mushroom  Process Production








Cutting into Slice Mushrooms



Checking Raw Material

Washing Raw Material

Cooking and Cooling

Grading Mushrooms

Testing Mushrooms

Whole mushrooms



  











Washing

CCP1 Tinning

Vacuumizing

CCP2 Sealing






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Empty Cans Checking and Lid Checking
     CCP6

Washing Tin Cans




Pouring Soup in Tin


Jet Coding










Jet Coding


Selecting Cans CCP3

Sterilization、Cooling
     CCP4 CCP5

Drying and then Warehousing

Inspection
     And Packing

Loading
















Sampling Preservation







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Certificates 

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Company Information
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Our exhibition
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Should  you have interest in our product, please do not hesitate to contact us, we will  always on line for your any question.



Fresh Food Co.,Ltd is one of the credible manufacturers and suppliers of canning white button mushrooms with extract dishes cultivation in China. All of our products are strictly processed under official standard without adding any artificial colors, flavors or preservative. With many products in stock in our factory, we warmly you to buy cheap canned food at a discount with us or try our customized service.

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