Designed and built for professionals
● 1. Food is rapidly frozen at -70 ~ -80℃ for a short time
● 2. By locking mushrooms in a relatively nutrient-rich state, they retain more of their nutritional value
● 3. Saves time and effort and is a quick and easy alternative to fresh mushrooms
● 4. It tends to have a longer shelf life and can be supplied all year round, whether in season or not
Chanterelle (scientific name: Cantharellus cibarius Fr.) is a fungus belonging to the genus Chanterelle in the family Chanterelle, also known as egg yolk fungus, yellow fungus, apricot fungus, etc. Chanterelle fruiting body fleshy, flared, apricot to egg yellow. Pileus 3~10 cm wide, 7~12 cm high, flattened at the beginning, gradually concave after, the margin extended, wavy or petal shaped, inwardly rolled. The mushroom flesh is slightly thick and egg yellow. Fungi ruffled, narrow, extending downward to stalk, branched, or with transverse veins connected interwoven into a network, same color as or slightly lighter than the pileus. Stipe 2 to 8 cm long, 5 to 8 mm thick, cylindrical, base sometimes slightly thinner or larger, same color as the pileus or slightly lighter, smooth, solid inside. Spores oval or oval, colorless; Spore print yellowish white.
Chanterelle is mainly distributed in Northeast China, North China, East China, Southwest China and South China. Mostly in summer, autumn growth in the forest ground. Scattered to mass. Ectomycorrhiza can be formed with spruce, hemlock, oak, chestnut, beech, hornbeam, etc.
Chanterelle is delicious and has a special fruity aroma. Chanterelle has medicinal properties, clearing the eyes and improving the stomach. It can treat skin roughness or dryness caused by vitamin A, corneal malacia, dry eye disease and night blindness. It can also treat some diseases caused by respiratory and digestive tract infections.
The Detan factory uses special freezing technology to snap freeze Chanterelle in a short period of time at a low temperature of -70 ~ -80℃. It can effectively inhibit the destruction of Chanterelle cells during freezing. This prevents the chanterelle from losing its freshness and nutrients. At the same time, the nutritional content of Chanterelle after thawing was not significantly reduced, and the quality of Chanterelle after thawing was not significantly different from that before freezing.
Frozen Chanterelle is not recommended to take microwave thawing, so as not to lose more nutrients, it is best to thaw at room temperature or refrigerated thawing, generally placed at room temperature for 1 hour to thaw, and refrigerator refrigerated for about 3 hours to thaw. In addition, freezing chanterelle will change the character of morella mushroom, and since the thawing process will make chanterelle completely paralyzed, if it has been cleaned and processed before freezing, it is usually not thawed, and directly boiled in water, so the best way to freeze chanterelle is to make soup. To bring out the best in chanterelle.
Welcome to Shanghai DETAN Mushroom & Truffles Co., Ltd.
We are - - A Reliable Partner for Mushroom Business
We are specialized ONLY in mushroom business since 2002, and our advantages lie in our comprehensive supplying ability of all kinds of FRESH cultivated mushrooms and wild mushrooms (fresh, frozen and dried).
We always insist in delivering the best quality of products and services.
Good communication, market-oriented business sense and mutual understanding make us easier to talk and cooperate.
We are responsible to our customers, as well as to our staff and suppliers, which make us to be a reliable supplier,employer and reliable seller.
To keep the products freshness, we mostly send them by direct flight.
They will arrive to the destination port fastly. For some of our products,
such as shimeji, enoki, shiitake, eryngii mushroom and dry mushrooms,
they have a long shelf life, so they can be shipped by sea.