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IQF Mushroom
| Description | Product is carefully prepared by an appropriate freezing process from fresh, healthy and clean raw material. The product is carefully washed, selected and finally past the metal dector. The product must be individually frozen and free from foreign matters. |
| Sensory | typical color, odour and taste of nameko |
| Specification | S, M, L, LL |
| Package | 1x10kg/carton, or retail package as required |
| Transport and storage | below -18°C |
| Shelf life | at least 24 months from production date |
PRODUCT DESCRIPTION
We specialize in producing frozen nameko mushrooms, with our most popular products being quick-frozen peeled nameko mushrooms and brine-cured nameko mushrooms. Our frozen nameko mushrooms meet a variety of cooking needs: quick-frozen peeled nameko mushrooms are fresh, easy to package, and suitable for restaurants and food processing plants; brine-cured nameko mushrooms have a rich flavor and a longer shelf life, making them suitable for soups and ready-to-eat meals.
Nameko mushroom (Pholiota nameko) is a small, amber-brown mushroom with a natural mucilage layer on its surface. It has a nutty flavor and is commonly found in miso soup, hot pot, and other dishes. It can also be sold dried. This ingredient is widely cultivated and consumed in Japan, China, and South Korea.
Quickly freeze during the freezing process to avoid the formation of large ice crystals, thereby maintaining the original shape, color and taste of the mushrooms. Compared with traditional freezing methods, IQF technology can better preserve the delicious taste of mushrooms and avoid water loss. IQF Nameko can maintain a good taste and texture even after thawing, and has a higher commercial value.
Each mushroom is processed and frozen immediately after being picked, preserving the original flavor and taste to the maximum extent. Even after thawing, the taste is close to that of fresh mushrooms, retaining a certain toughness and chewiness.
Refers to nameko mushrooms frozen at -18°C or below. They can be whole, sliced, or diced, and are available uncooked or lightly processed. Common supply chain options include IQF (Individually Quick-Frozen) and regular frozen.
Key Features: Shelf life typically up to 24 months (-18°C); supports whole/sliced mushrooms and other sizes; contains BRCGS/SA/AEO; standard packaging is 10 kg/box, but packaging can be customized.
Suitable for restaurant chains, central kitchens, ready-to-eat/compound seasonings, and retail, emphasizing standardized packaging and stable year-round supply.
Our clients include: restaurant supply chains/central kitchens, ready-to-eat/fast food factories, supermarkets and e-commerce platforms, and food distributors.
Nameko mushrooms that have been blanched before IQF individual freezing are commonly used in standardized dishes such as soups, hot pot bases, and ready-to-eat/semi-ready-to-eat meals. This facilitates packaging, bacterial control, and shortens cooking time.
Key features: Blanching helps inhibit enzyme activity and microorganisms, locks in color and freshness, and maintains a smooth, chewy texture and flavor; suitable for high-frequency, standardized use in the catering and processing industries. Shelf life is typically 24 months (-18°C); complies with BRCGS/SA/AEO certification systems; packaging is mostly 10 kg/box or retail repackaging.
Suitable for chain restaurants/central kitchens, ready-to-eat meal and compound seasoning factories, soup/ready-to-eat meal producers, retailers, and e-commerce.
These are brine-cured nameko mushrooms, commonly available whole or sliced. They can be used directly in soups and stews, and are also frequently used as an ingredient in canned goods and processed foods. They are available in both drum (approximately 50 kg/drum) and canned retail formats.
Key features: Curing imparts a stable salty and savory flavor and a longer shelf life; drum-packaged mushrooms typically have a shelf life of approximately 3 years, while retail cans are available in various sizes from 200g to 850g; they comply with BRCGS/SA/AEO certifications.Applications cover ready-to-eat/semi-finished food processing, canned and processed food factories, supermarkets, and e-commerce.
Suitable for: restaurant chains and semi-finished food factories, canned/processed food producers, supermarkets and e-commerce platforms, and food distributors.
Internationally Recognized Certifications: Holding BRCGS, NOP/EOS, and AEO certifications, meeting the access and compliance requirements of high-end markets in Europe, America, and globally, ensuring quality and reputation.
End-to-End Quality Control: From raw materials to finished products, strict control is maintained over blanching, salinity, moisture content, particle size, color, viscosity, cold chain, and packaging, eliminating common problems such as batch variations, flavor degradation, and freezing/caking.
Stable Product Output: Standardized processes + full-size grading + full traceability ensure a high degree of consistency in taste, appearance, and function across different batches and product forms, eliminating customer concerns about quality fluctuations.
Ready-to-Use & Long Shelf Life: Precise salinity/pH and rehydration rate control, zero-risk label compliance, leak-proof and freshness-preserving drum/can packaging reduces on-site pre-processing costs and losses for customers.
Stable Supply & Flexible Delivery: Multi-production area collaboration + strategic inventory + flexible MOQ ensures timely delivery of peak season and cross-border orders, avoiding supply disruptions and delivery delays.
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