Fresh Frozen Porcini Mushrooms
Description
Technical Parameters
Product Description
GreenLand-food supplies IQF Frozen Porcini Mushrooms for importers, distributors, foodservice buyers, prepared food factories, retail frozen mushroom packs and private label programs. Fresh Frozen Porcini Mushrooms, Frozen Boletus Edulis, Frozen Porcini Whole and Frozen Porcini Cut can be prepared according to your order specification.
We help your purchasing team confirm product form, grade, worm damage tolerance, cap and stem ratio, size, color, cleaning condition, packing and cold-chain handling before quotation and production.
Available Product Forms
|
Product Form |
Specification |
Order Use |
|
Whole Porcini |
20-40mm / 40-60mm |
retail packs, foodservice, further processing |
|
Half Cut Porcini |
Prepared according to buyer specification |
soup, sauce, ready meals, prepared food production |
|
Cut Porcini |
20x30mm / 30x30mm / 30x40mm |
mixed wild mushroom products, food processing, foodservice |
|
Sliced Porcini |
Prepared according to order requirements |
risotto, pasta, retail frozen mushroom packs |
|
Retail Pack |
400g / 500g / 1kg bag |
supermarket, private label and retail distribution |
|
Bulk Pack |
10kg carton with inner PE bag |
foodservice distributors and industrial buyers |
Specification
|
Product Name |
IQF Frozen Porcini Mushrooms |
|
Latin Name |
Boletus edulis |
|
Product Form |
Whole, half cut, cut, sliced, retail pack and bulk pack |
|
Origin |
China origin, arranged according to seasonal wild mushroom sourcing |
|
Harvest Season |
August to October, subject to seasonal wild mushroom harvest conditions |
|
Supply Period |
Year-round supply based on seasonal harvest, processing plan and frozen storage |
|
Whole Size |
20-40mm / 40-60mm, or according to order requirements |
|
Cut Size |
20x30mm / 30x30mm / 30x40mm, or customized |
|
Grade |
A Grade / B Grade or customized grade standard according to buyer requirements |
|
Worm Damage Tolerance |
According to agreed specification before order confirmation |
|
Cap / Stem Ratio |
Controlled according to whole, cut or retail product specification |
|
Color |
Natural porcini color, controlled for obvious discoloration or blackening |
|
Flavor & Odor |
Typical porcini mushroom flavor, free from off-odor |
|
Appearance |
Clean, individually frozen, no serious clumping and no visible foreign matter |
|
Foreign Matter Control |
Controlled plant residue, soil, leaves, sand and visible foreign matter |
|
Processing Method |
Wild raw material inspection, sorting, cleaning, trimming, whole / half cut / cut processing, IQF freezing, metal detection and packing |
|
Packing |
1x10kg carton, 10kg blue PE bag, 1kg / 500g / 400g retail bag, foodservice packing, private label packing and customized carton mark |
|
MOQ |
1x20'FCL; mixed container can be discussed |
|
Shelf Life |
24 months |
|
Storage |
-18°C or below |
|
Loading Port |
Qingdao / Xiamen / other China port according to order arrangement |
|
Lead Time |
Around 15-21 days after deposit and specification confirmation |
|
Payment Terms |
T/T, L/C at sight, negotiable by order |
|
Document Support |
Specification sheet, COA, packing list, commercial invoice, certificate support, origin / harvest information if required, loading photos and third-party inspection support if required |
Grade Classification
Grade can be classified according to worm damage tolerance, cap and stem ratio, size, color and cut condition before order confirmation. We discuss A Grade, B Grade or customized grade standards with your purchasing team before production.
|
Grade Review Point |
Order Purpose |
|
Worm Damage Tolerance |
Confirm acceptable tolerance according to buyer requirements. |
|
Cap and Stem Ratio |
Match whole, cut or retail product presentation requirements. |
|
Size and Cut Condition |
Control whole size, cut size, broken pieces and irregular pieces. |
|
Color Standard |
Reduce obvious discoloration and blackening before packing. |
Processing Flow
We prepare IQF frozen porcini mushrooms through a controlled wild mushroom processing flow. Product form, grade, cut size and packing standard are confirmed before production.
|
Step |
Control Focus |
|
Wild Raw Material Collection |
We arrange raw material based on seasonal wild mushroom availability. |
|
Raw Material Inspection |
We review freshness, maturity, worm damage condition and raw material suitability. |
|
Sorting |
We separate material by form, grade, size and condition. |
|
Cleaning |
We reduce soil, sand, leaves and visible plant residue. |
|
Trimming |
We remove unsuitable parts before whole, half cut or cut processing. |
|
Whole / Half Cut / Cut Processing |
We process according to the confirmed specification. |
|
IQF Freezing |
We freeze products quickly to support stable frozen handling. |
|
Metal Detection |
We support metal foreign matter control before finished packing. |
|
Packing |
We pack into bulk, foodservice, retail or private label formats according to order. |
|
Cold Storage and Container Loading |
We store and load frozen goods at -18°C or below under cold-chain requirements. |
Quality Control Focus
|
QC Point |
Purpose |
|
Raw Material Freshness Control |
Review maturity, freshness and raw material condition before processing. |
|
Worm Damage Tolerance Control |
Control tolerance according to the agreed specification. |
|
Cap and Stem Ratio Control |
Manage ratio for cut and retail products according to buyer requirements. |
|
Color Sorting |
Reduce obvious discoloration and blackening. |
|
Cleaning and Foreign Matter Control |
Reduce soil, sand, leaves, plant residue and visible foreign matter. |
|
Size and Cut Control |
Control whole size, cut size and broken pieces according to order standard. |
|
Metal Detection |
Support metal foreign matter control before packing. |
|
Packing Inspection |
Check net weight, inner bag, carton mark, label and batch information. |
|
Cold Storage |
Keep products stored at -18°C or below before loading. |
Request Porcini Grade and Packing Support
Send us your required product form, grade, worm damage tolerance, cut size, packing, order quantity, destination port and document requirements. We will review the specification and prepare quotation support for your frozen porcini order.
Packaging Options
|
Packing Type |
Common Format |
Suitable Buyer |
|
Bulk Carton |
1x10kg carton |
food processors, distributors and industrial buyers |
|
Inner Bag |
10kg blue PE bag |
bulk frozen mushroom orders |
|
Retail Packing |
1kg, 500g or 400g retail bag |
supermarket, retail frozen mushroom packs and private label buyers |
|
Foodservice Packing |
Foodservice pack or customized carton arrangement |
restaurants, catering suppliers and foodservice distributors |
|
Private Label Packing |
Private label packing and customized carton mark |
importers, brand owners and retail programs |
Applications
Soup and Sauce Processing
We support food processors with whole, cut or sliced frozen porcini for soup, sauce and further prepared food production.
Risotto and Pasta Ingredients
We help foodservice distributors match porcini form, grade and packing for restaurant and catering supply.
Ready Meals
We support prepared food factories with cut size, grade standard, cold-chain handling and export documents.
Retail Frozen Mushroom Packs
We can discuss 400g, 500g, 1kg bags, carton marks, labels, barcodes and private label packing.
Mixed Wild Mushroom Products
We help frozen mushroom distributors match porcini with other mushroom products for mixed wild mushroom programs.
Canning or Further Processing
We supply cut or bulk frozen porcini for industrial buyers who need further processing into canned, sauce or prepared food products.
Foodservice Bulk Supply
We prepare bulk pack formats for restaurants, catering suppliers and distributors that need stable frozen mushroom inventory.
Document Support
For export orders, GreenLand-food can support your purchasing team with product specification sheet, COA, packing list, commercial invoice, certificate-related documents, origin or harvest information if required, loading photos and shipment information. Third-party inspection support can be discussed according to order requirements.
|
Document |
Purpose |
|
Specification Sheet |
Confirm product form, grade, size, packing and quality standard. |
|
COA |
Support batch quality review before shipment. |
|
Packing List |
Confirm carton quantity, net weight and shipment details. |
|
Commercial Invoice |
Support export documents and customs declaration. |
|
Certificate Support |
Support HACCP, ISO, BRC, HALAL, KOSHER or other requirements according to order. |
|
Origin / Harvest Information |
Support buyer review when market or order documents require it. |
|
Loading Photos |
Support container loading condition review before shipment. |
|
Third-party Inspection Support |
Can be discussed when the order or destination market requires it. |
Traceability and Batch Control
Each frozen porcini shipment can be managed with raw material batch, sorting record, production batch, packing record, COA, carton mark and loading record. We connect batch information with packing and export documents to support shipment review.
|
Raw Material Batch |
Sorting Record |
Production Batch |
Packing Record |
COA |
Carton Mark |
Loading Record |
Why Choose GreenLand Food
|
Support Area |
How We Support Your Order |
|
Wild Porcini Sourcing Experience |
We support frozen wild mushroom sourcing, seasonal harvest planning and export order preparation. |
|
Grade Sorting and Worm Damage Control |
We discuss grade standard, tolerance, cap and stem ratio, color and cut condition before order confirmation. |
|
Bulk / Retail / Private Label Packing |
We can prepare 10kg bulk cartons, 400g / 500g / 1kg retail bags, foodservice packs and private label packing. |
|
Export Document and Cold Chain Support |
We support specification, COA, certificate-related documents, loading photos and frozen shipment handling. |
FAQ for IQF Frozen Porcini Mushrooms
1. Can you supply whole, cut and sliced frozen porcini mushrooms?
Yes. We can supply whole, half cut, cut and sliced IQF Frozen Porcini Mushrooms according to your order requirements.
2. What grades of frozen porcini can you offer?
We can discuss A Grade, B Grade and customized grade standards based on worm damage tolerance, cap and stem ratio, size, color and cut condition.
3. How do you control worm damage and foreign matter?
We control raw material inspection, sorting, trimming, cleaning, foreign matter inspection and metal detection before finished packing.
4. Can you support retail and private label packing?
Yes. We can discuss 400g, 500g, 1kg bags, carton marks, labels, barcodes and private label packing according to your market requirements.
5. What documents can you provide before shipment?
We can support specification sheet, COA, packing list, commercial invoice, certificate-related documents, origin or harvest information if required, loading photos and shipment information.
Send Your Frozen Porcini Mushroom Inquiry
Tell us the product form, grade, cut specification, packing, order quantity, destination port and required documents. We will review the specification and prepare quotation support for your frozen porcini order.
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Technical specification · reference schedule
Frozen Fresh Porcini 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 |
|---|---|---|
| Dimensions - Cut Porcini | 20 × 30 mm / 30 × 30 mm / 30 × 40 mmPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Related form options | Whole, half cut, cut, sliced, retail pack and bulk packPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Origin | China origin, arranged according to seasonal wild mushroom sourcingPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Cut Size | 20 × 30 mm / 30 × 30 mm / 30 × 40 mm, or customizedPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Grade | A Grade / B Grade or customized grade standard according to buyer requirementsPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Cap / Stem Ratio | Controlled according to whole, cut or retail product specificationPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color | Natural porcini color, controlled for obvious discoloration or blackeningPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor & Odor | Typical porcini mushroom flavor, free from off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Appearance | Clean, individually frozen, no serious clumping and no visible foreign matterPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| 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 | -18°C or belowPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| 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 |
|---|---|---|
| Pack options - Retail Pack | 400 g / 500 g / 1 kg bagPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Pack options - Bulk Pack | 10 kg carton with inner PE bagPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Packing | 1 × 10 kg carton, 10 kg blue PE bag, 1 kg / 500 g / 400 g retail bag, foodservice packing, private label packing and customized carton markPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 monthsPublished 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 | Wild raw material inspection, sorting, cleaning, trimming, whole / half cut / cut processing, IQF freezing, metal detection and packingPublished 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 edible species and wild-source identity; inspect internal cuts for worm damage and grit. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| 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 |
|---|---|---|
| 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. |
| Ingredient statement | List every ingredient and its declared role for the selected SKU; verify any added sugar, oil, coating, seasoning or glazing medium. | Approved formula and supplier declarations. |
| 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 |
|---|---|---|
| Worm Damage Tolerance | According to agreed specification before order confirmationPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Foreign Matter Control | Controlled plant residue, soil, leaves, sand and visible foreign matterPublished 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 wild-growing fungi | total ≤6; serious subset ≤2 % 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 wild-growing. |
| Intrinsic defect classification | Worm tunnels, grit/soil, damaged caps, discoloured flesh and decayed tissue. | 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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