Oyster Grey Mushroom
Description
Technical Parameters
IQF Frozen Oyster Mushroom
GreenLand supplies IQF Frozen Oyster Mushroom for global B2B buyers, including importers, foodservice distributors, frozen food manufacturers, ready meal producers, restaurant chains and private label brands. We prepare frozen oyster mushrooms from selected cultivated oyster mushrooms, then cleaned, trimmed, cut into required shapes, quickly frozen, inspected and packed under frozen food export standards.
Available formats include Frozen Oyster Mushroom Dice, slices, strips, chunks and whole baby oyster mushrooms. Common specifications include 15×15mm and 20×20mm dice, 20–40mm pieces, and 2×4cm strips, or customized sizes according to buyer requirements.
The product has a typical grey oyster mushroom color, mild mushroom flavor and tender texture after cooking. It is suitable for soups, sauces, stir-fries, ready meals, frozen mushroom mixes, pizza toppings, pasta, risotto, foodservice dishes and retail frozen mushroom packs. Bulk packing, foodservice pack, retail bag and private label options can be arranged.
Available Cuts & Specifications
IQF Frozen Oyster Mushroom Dice
Common sizes: 15×15mm, 20×20mm or customized. Suitable for ready meals, frozen rice, soups, sauces, frozen mushroom mixes and food manufacturing.
Frozen Oyster Mushroom Slices
Thickness and length according to order requirement. Suitable for stir-fries, pasta, pizza toppings, restaurant use and retail packs.
Frozen Oyster Mushroom Strips
Common size: 2×4cm or according to buyer requirement. Suitable for foodservice, Asian-style dishes, hot pot, stir-fry mixes and ready meals.
Frozen Oyster Mushroom Chunks / Pieces
Common range: 20–40mm or customized. Suitable for soups, stews, sauces and frozen prepared meals where visible mushroom pieces are preferred.
IQF Baby Oyster Mushroom
Cap size approximately 1–4cm or according to buyer specification. Suitable for premium foodservice, retail frozen packs, mushroom mixes and hot pot.
Customized Cuts
Other cut specifications can be discussed according to buyer requirements and production feasibility. We confirm the exact cut size, weight range and defect tolerance before the order.
Technical Specification
The specification parameters below help buyers confirm product identity, quality targets, packing options and export requirements before quotation and repeat orders.
| Product Name | IQF Frozen Oyster Mushroom / Frozen Grey Oyster Mushroom |
| Botanical Name | Pleurotus ostreatus |
| Ingredient | 100% oyster mushroom |
| Origin | China |
| Cultivation | Cultivated oyster mushroom |
| Processing Method | Selected fresh oyster mushrooms, cleaned, trimmed, cut, blanched or pre-treated according to specification, IQF frozen, inspected and packed |
| Style | Frozen, IQF |
| Available Shapes | Dice, slices, strips, chunks, pieces, whole baby oyster mushroom, customized cuts |
| Common Sizes | 15×15mm, 20×20mm, 20–40mm pieces, 2×4cm strips, 1–4cm baby oyster mushroom, or as per buyer requirement |
| Color | Typical grey to light grey color of oyster mushroom |
| Flavor & Odor | Typical oyster mushroom flavor, free from off-odor |
| Texture | Tender mushroom texture after cooking |
| Grade | Grade A or according to buyer specification |
| Foreign Material | Practically free from foreign matter, controlled by inspection and metal detection |
| Additives | No additives unless required by customer specification |
| Packaging | Bulk: 10kg/carton Foodservice: 1kg bag, 2.5kg bag, 5kg bag if available Retail: 400g×20/carton, 500g bag, 1kg bag Private label: available according to order requirement |
| MOQ | Around 10–12 MT. Mixed container can be discussed according to product plan |
| Shelf Life | 24 months under proper frozen storage at ≤ -18°C |
| Storage Temperature | ≤ -18°C |
| Delivery | By reefer container under frozen cold-chain conditions |
| Loading Port | Xiamen / Qingdao / Dalian or other China ports according to shipment arrangement |
| Lead Time | Usually 15–21 days after order confirmation and deposit, depending on season, stock and packaging |
| Certifications | HACCP, ISO, BRC, KOSHER, HALAL, FDA, ECO CERT or according to actual factory and order requirement |
| Export Markets | USA, Canada, Europe, Israel and other global markets |
| Documents Available | Specification sheet, COA, packing list, commercial invoice, certificate of origin, health certificate and other documents upon request |
Why Buyers Choose GreenLand IQF Frozen Oyster Mushroom
Multiple Cut Options
We supply Frozen Oyster Mushroom Dice, slices, strips, chunks, pieces and whole baby oyster mushrooms for different processing and foodservice applications.
IQF Free-Flowing Performance
IQF processing helps keep mushroom pieces separated, making them easier to weigh, portion, mix, cook and repack for food manufacturers and foodservice operators.
Typical Grey Color and Mushroom Flavor
We select cultivated oyster mushrooms to help maintain typical grey color, mild mushroom flavor and tender texture after cooking for various culinary applications.
Suitable for Industrial and Foodservice Use
Frozen Oyster Mushroom is suitable for ready meals, soups, sauces, stir-fries, mushroom mixes, pizza toppings, pasta, risotto, catering and restaurant use.
Flexible Packaging
We provide 10kg bulk cartons, foodservice bags, retail packs and private label packaging according to buyer requirements and destination market needs.
Export-Oriented QC and Documentation
We provide product specification, COA, batch information, packing details, shipment documents and loading coordination for importers and food manufacturers worldwide.
Processing & Quality Control
Selected Fresh Oyster Mushrooms
We choose cultivated oyster mushrooms with suitable maturity, typical grey color and clean appearance. We remove damaged, yellowing, rotten, moldy or seriously defective mushrooms before processing.
Cleaning & Trimming
We clean mushrooms to remove substrate residues, dirt and impurities. We trim roots and damaged parts according to product specification and buyer requirement.
Cutting & Size Control
We cut mushrooms into dice, slices, strips, chunks or customized formats according to buyer specification. We control size uniformity, broken pieces and excessive irregular pieces.
Blanching / Pre-Treatment
Blanching or pre-treatment can be arranged according to final product application and buyer specification. This helps stabilize product performance during frozen storage and later cooking.
IQF Freezing
We freeze mushroom pieces quickly and individually. Target result: separated pieces, no serious clumping, clean appearance and stable frozen texture for easy handling by buyers.
Inspection & Metal Detection
We inspect color, shape, size, foreign matter and major defects. We use metal detection before final packing to reduce foreign material risk for export shipments.
Packing & Cold Storage
We pack IQF Frozen Oyster Mushroom in bulk cartons, foodservice bags, retail bags or private label packaging. Products are stored and shipped at ≤ -18°C. We avoid thawing and refreezing during cold-chain handling.
Batch Traceability
We connect batch information with raw material selection, production, packing, frozen storage and shipment records. This helps buyers manage QA files, import clearance and repeat-order quality comparison.
Applications of IQF Frozen Oyster Mushroom
Ready Meals & Frozen Meal Kits
Frozen Oyster Mushroom Dice and pieces can be used in frozen rice, pasta dishes, Asian-style ready meals, vegetarian meals and frozen meal kits.
Soups, Sauces & Stews
Frozen Oyster Mushroom pieces provide mushroom flavor and texture for soups, creamy sauces, hot pot bases, stews and industrial cooking applications.
Stir-Fries & Asian Foodservice
Frozen Oyster Mushroom Strips and slices are suitable for stir-fries, noodle dishes, hot pot, buffet supply and restaurant kitchens.
Pizza, Pasta & Risotto
Sliced or diced Frozen Oyster Mushroom can be used as toppings or ingredients for pizza, pasta sauce, risotto and prepared dishes.
Frozen Mushroom Mix
Frozen Oyster Mushroom can be mixed with shiitake, champignon, nameko, king oyster mushroom or other frozen mushrooms according to buyer requirements.
Retail Frozen Packs
Retail packaging including 400g, 500g and 1kg bags can be arranged for supermarkets, frozen vegetable brands and private label mushroom lines.
Packaging & Private Label
GreenLand provides flexible packaging for different sales channels. We review bag size, artwork, label language, barcode needs, carton marks and destination market requirements before production.
Bulk Packing
- 10kg / carton
- 20lb carton or customized carton if required
Foodservice Packing
- 1kg bag
- 2.5kg bag
- 5kg bag
- 10kg carton
Retail Packing
- 400g × 20 / carton
- 500g bag
- 1kg bag
- Customized retail pack
Private Label
- Printed bag or plain bag
- Buyer's artwork
- Customized carton mark
- Market-specific label requirements
Carton Mark Information
Product name, net weight, origin, production date, best before date, batch number, storage condition, and buyer mark or private label information if required.
Mixed Container
We can discuss mixed container loading of Frozen Oyster Mushroom together with frozen shiitake, frozen champignon, frozen nameko, frozen king oyster mushroom, frozen mixed mushrooms or other frozen vegetables according to stock and order plan.
Certificates & Export Documents
GreenLand supports export buyers with quality and shipment documents according to order and destination market requirements.
Documents We Provide
- Product specification
- COA by batch
- Packing list
- Commercial invoice
- Certificate of origin
- Health certificate
Documents Upon Request
- Microbiological test report
- Pesticide residue test report
- Heavy metal test report
- Production or loading photos
- Batch traceability records
Certifications
HACCP, ISO, BRC, KOSHER, HALAL, FDA, ECO CERT and other certificates can be discussed according to the actual factory, product type and destination market. For certified organic orders, we coordinate documentation by order agreement. For non-organic orders, organic certification does not automatically apply.
Factory / Production Display
See our frozen mushroom processing capability, including raw material selection, cleaning, trimming, cutting, IQF freezing, inspection, packing and cold-chain handling. For specific frozen oyster mushroom production photos, batch records, packaging details or loading images, please contact GreenLand.
Frozen mushroom processing and packing facility with IQF production line capability.
IQF production line for frozen mushroom cleaning, cutting and packing.
Frozen food export certificates and quality management system documentation.
GreenLand frozen mushroom export customers across North America, Europe, Middle East and Asia markets.
Frozen Oyster Mushroom FAQ
What types of frozen oyster mushroom can you supply?
We supply IQF Frozen Oyster Mushroom dice, slices, strips, chunks, pieces, whole baby oyster mushrooms and customized cuts according to order requirements and production feasibility.
What are the common sizes?
Common sizes include 15×15mm, 20×20mm, 20–40mm pieces, 2×4cm strips and 1–4cm baby oyster mushrooms. Other specifications can be discussed based on production feasibility.
Are your oyster mushrooms IQF frozen?
Yes, our main supply is IQF Frozen Oyster Mushroom. IQF processing helps keep pieces separated and convenient for weighing, mixing, cooking and repacking.
What is the shelf life?
The common shelf life is 24 months when stored at ≤ -18°C under proper frozen storage conditions. We recommend avoiding repeated thawing and refreezing during cold-chain handling.
What packaging options are available?
We provide 10kg bulk cartons, 400g retail bags, 500g bags, 1kg bags, foodservice bags and private label packaging according to buyer requirements.
Can frozen oyster mushroom be used in ready meals?
Yes. Frozen Oyster Mushroom is suitable for ready meals, frozen rice, soups, sauces, stir-fries, pasta, pizza toppings, hot pot and frozen mushroom mixes.
Can you supply mixed mushrooms?
Mixed mushroom supply can be discussed with frozen shiitake, champignon, nameko, king oyster mushroom or other mushroom products according to order plan and stock availability.
What documents can you provide for import?
We provide product specification, COA by batch, packing list, commercial invoice, certificate of origin and health certificate. Other documents such as microbiological report, pesticide residue report or heavy metal report can be arranged according to order and destination market requirements.
Send Your RFQ for IQF Frozen Oyster Mushroom
Before you send your inquiry, please confirm:
- Product cut: dice, slices, strips, chunks, pieces, baby oyster mushroom or customized?
- Cut size: 15×15mm, 20×20mm, 20–40mm, 2×4cm, 1–4cm or your specification?
- Grade / color / defect tolerance requirement?
- Packing: 10kg bulk carton, 400g×20/carton, 500g bag, 1kg bag or private label?
- Target quantity and destination port?
- Application: ready meal, soup, sauce, stir-fry, pizza, foodservice or retail?
- Document or certificate requirements for your market?
- Target lead time and mixed container plan?
Or download our complete frozen food catalog:
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Technical specification · reference schedule
Frozen Grey Oyster Mushrooms
We review the selected form, grade, process and packing against the technical schedule below. Published and TDS values are specification references for order review. External benchmarks apply only within their stated scope. Acceptance is governed by the signed SKU specification; the identified lot COA reports actual measured results.
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Botanical Name | Pleurotus ostreatusPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | ChinaPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Style | Frozen, IQFPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Available Shapes | Dice, slices, strips, chunks, pieces, whole baby oyster mushroom, customized cutsPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Common Sizes | 15 × 15 mm, 20 × 20 mm, 20–40 mm pieces, 2 × 4 cm strips, 1–4 cm baby oyster mushroom, or as per buyer requirementPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Typical grey to light grey color of oyster mushroomPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor & Odor | Typical oyster mushroom flavor, free from off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Tender mushroom texture after cookingPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Grade | Grade A or according to buyer specificationPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Thickness & intact-cut inspection | Measure thickness separately from fruit/cap/root diameter or piece length; classify broken cuts and end pieces. | Use a thickness gauge/caliper and separate mass or count for intact and broken fractions. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Codex reference: mineral impurities | ≤0.2 % m/mExternal reference Codex | Residue insoluble in hydrochloric acid after ashing; use relevant CXS 234-1999 method. No fixed sample mass stated in §3.3.6. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. |
| Prepared yield / water release | Evaluate thawed or cooked yield under one agreed preparation protocol; differentiate natural exudate from added water or loose ice. | Report initial mass, preparation conditions, drained edible mass and yield percentage. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| Yeast & mould enumeration | Select separate yeast and mould criteria for the ordered grade and process; assess storage stability with the applicable product data. Codex | Report yeast and mould separately in CFU/g using validated matrix-specific methods. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Storage Temperature | ≤ -18°CPublished reference | Probe the product thermal centre after stabilization; retain cold-chain records. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Shelf Life | 24 months under proper frozen storage at ≤ -18°CPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Processing Method | Selected fresh oyster mushrooms, cleaned, trimmed, cut, blanched or pre-treated according to specification, IQF frozen, inspected and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Confirm species/colour programme; define edible stem proportion and whole versus sliced style. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| Blanching / enzyme inactivation | Time and temperature are product- and cut-specific; confirm residual-enzyme endpoint when relevant. Codex | Record validated line set-points and product sample test; assess colour and texture after treatment. Only classify as a CCP when the site's HACCP plan identifies it as one. |
| Cooling and dewatering | Control prompt cooling and surface-water removal before IQF to avoid clumping and loose ice. Codex | Review line time/temperature record, draining check and frozen separation. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | 100% oyster mushroomPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Additives | No additives unless required by customer specificationPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Foreign Material | Practically free from foreign matter, controlled by inspection and metal detectionPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Codex reference: organic impurities of vegetable origin | ≤0.02 % m/mExternal reference Codex | Vegetable-origin admixture as defined in §2.2.6; no fixed sample mass stated in §3.3.6. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. |
| Codex reference: maggot damage for cultivated fungi | total ≤1; serious subset ≤0.5 % m/mExternal reference Codex | Serious damage means ≥4 maggot holes; separate damaged material by mass; no fixed sample mass stated. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. Applies only when raw material is documented as cultivated. |
| Intrinsic defect classification | Root/substrate, coarse attachment tissue, dark damaged edges and broken caps. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Species and source identity | Link declared edible species, cultivated/wild status and source lot to the packing lot; retain component identity for a blend. Codex | Reconcile source declaration, intake record and final ingredient statement. |
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
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