Frozen Mushroom

Model: DEP-FMH

The most abundant amino acid across the mushroom species was glutamic acid (5.53 – 11.10 g) followed by argentines (3.37 – 6.39 g), while cytosine (0.30 – 0.43 g) and praline (0.20 – 0.46g) were the least in abundance per 100g of protein.

They keep their shape, have a consistent bite and mouth feel, and the vivid flavor of a food freshly harvested. IQF (individually quick frozen) system preserves the form, structure and taste of mushrooms. Frozen shortly after harvest. A long shelf life up to 24 months without the use of preservatives.

Frozen Mushroom

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