Fresh and Preserved Whole Slice Eat Patterns Canned Button Champignon Mushrooms Vegetables with Halal Kosher BRC Certificates
$6.50-22.50 /carats
Price varies depending on material, logo, quantity and customization requirements.
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Comprehensive Specifications
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Category: Canned Ready-to-Eat Foods
Introduction
| Type | Mushroom | Preservation Process | Salt |
| Packaging | Can (Tinned) | Processing Type | Steamed |
| Flavor | Salty | Style | Canned |
| Storage Type | Dry storage at normal temperature | Specification | 212ml,425ml,850ml,2650ml,3100ml |
| Ingredients | Citric acid | Content | Mushroom |
| Instruction for use | Ready to eat | Shelf Life | 36mounths |
| Weight (kg) | 7 | Product name | canned mushroom p&S |
| Raw material | fresh mushroom | Ingredient | mushroom salt water citric acid |
| Packing | 24,12or6 tins/carton | Color | light yellow |
| Taste | Delicous | Processing | High Temperature Sterilization |
| Product Type | canned mushroom | Material | 100% fresh mushroom |
We are a professional manufacturer and supplier, dedicated to maintaining consistent quality and establishing long-term partnerships with clients worldwide.
Our mission is to provide high-quality products and reliable service. We are committed to offering the following advantages:
- Stable production system ensuring consistent quality, dependable supply, and standardized manufacturing management;
- Strict quality control covering material selection, processing, surface finishing, and final packaging;
- Variety of products and specifications to meet diverse project requirements and application scenarios;
- OEM & customization support based on drawings, samples, or specific technical requirements;
- Flexible packaging solutions to ensure safe handling and transportation of products;
- Continuous improvement in products and services to better support customers in different markets.
If you are interested in our products, please feel free to contact us. We look forward to establishing long-term and mutually beneficial cooperation with you.
