Porcini Frozen
Description
Technical Parameters
Product Description
GreenLand-food supplies IQF Frozen Porcini Mushrooms, also known as frozen Boletus edulis, for importers, frozen mushroom distributors, foodservice suppliers, restaurant groups, ready meal factories, sauce processors, frozen mushroom mix producers and industrial mushroom processors. We support whole, half cut, cut pieces, slices, diced porcini, caps, stems and customized formats according to buyer requirements.
For wild porcini mushrooms, purchasing decisions usually depend on species confirmation, origin, harvest season, size, grade, worm damage tolerance, cap integrity, cap/stem ratio, broken pieces, cleaning level, soil and sand residue, foreign matter control, packing, documents and cold-chain export. We help match the form and grade to your target application before order confirmation.
Porcini Form & Grade Selection Guide
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Buyer Need |
Recommended Form |
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Premium retail / gourmet foodservice |
Whole 20-40mm / 40-60mm / 60mm+, Grade A, better cap integrity and cleaner appearance. |
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Restaurant risotto / pasta |
Sliced or half cut porcini with controlled cap/stem ratio and stable color. |
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Soup / sauce / ready meal |
Cut 20×30mm, 30×30mm or 30×40mm according to formula and portion needs. |
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Frozen mushroom mix |
Cut pieces, slices or mixed formats with cleaning and foreign matter control. |
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Industrial processing |
Grade B cut, pieces, stems or cap/stem adjusted supply for cost-control formulas. |
We support whole porcini for premium retail packs and foodservice projects where visual grade is important.
We prepare half cut and sliced porcini for restaurant, pasta, risotto, ready meal and frozen mix programs.
We match cut pieces and stems for soup, sauce, seasoning base and industrial mushroom processing.
Need a confirmed porcini grade?
Send us your target form, size, grade, cap/stem ratio, cleaning level, packing and destination market.
Specification
|
Product Name |
IQF Frozen Porcini Mushrooms |
|
Latin Name |
Boletus edulis |
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Raw Material Type |
Wild porcini mushrooms, selected and processed according to agreed specification. |
|
Origin |
China or agreed origin according to harvest season and order plan. |
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Harvest Season |
Usually August-October, depending on origin and crop condition. |
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Supply Period |
Year-round supply under frozen storage, subject to stock and order confirmation. |
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Product Form |
Whole, half cut, cut, sliced, diced, caps, stems or customized formats. |
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Whole Size |
20-40mm, 40-60mm, 60mm+ or according to buyer requirement. |
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Cut Size |
20×30mm, 30×30mm, 30×40mm or customized cut. |
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Slice Thickness |
5-8mm, 5-10mm or according to application requirement. |
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Diced Size |
10×10mm or customized size if available. |
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Grade |
Grade A / Grade B according to buyer specification, visual grade and target application. |
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Worm Damage Tolerance |
According to agreed grade and buyer specification before order confirmation. |
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Cap / Stem Ratio |
According to order requirement, especially for cut porcini and processing supply. |
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Cap Integrity |
Controlled according to whole, half cut, sliced or cut grade requirement. |
|
Color |
Natural porcini color, with serious discoloration controlled by sorting. |
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Appearance |
Clean, frozen, natural porcini appearance, without serious clumping. |
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Flavor & Odor |
Typical porcini mushroom flavor and odor, without off smell. |
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Processing Method |
Wild raw material receiving, species check, sorting, trimming, cleaning, cutting if required, IQF freezing, final sorting, metal detection and packing. |
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Cleaning Level |
Cleaning level and visible defect tolerance can be confirmed according to application and market requirement. |
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Sand / Soil Residue Control |
Cleaning, trimming and visual inspection to reduce soil and sand residue. |
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Foreign Matter Control |
Sorting, inspection and metal detection before packing. |
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Metal Detection |
Required before finished product packing. |
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Heavy Metal / Residue Control |
Testing and document support can be discussed according to destination market and order requirement. |
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Packing |
1×10kg carton with blue PE liner, 1kg / 2.5kg / 5kg inner bag, 400g / 500g / 1kg retail bag, private label packing or pallet packing. |
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MOQ |
Usually from 10 tons, depending on form, grade, packing format and order plan. |
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Shelf Life |
24 months at -18°C or below. |
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Storage |
Keep frozen at -18°C or below. |
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Loading Port |
China main port or confirmed port according to shipment plan. |
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Lead Time |
According to stock, grade, packing format and order quantity. |
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Payment Terms |
T/T or agreed payment terms before order confirmation. |
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Document Support |
Specification sheet, COA, packing list, commercial invoice, certificate support, loading photos and third-party inspection support if required. |
Worm Damage & Cap-Stem Control
Because porcini mushrooms are wild-harvested, grade confirmation is important before order. We can discuss worm damage tolerance, cap integrity, cap/stem ratio, broken pieces and cleaning level according to buyer application and target market.
|
Control Point |
Why It Matters |
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Worm damage tolerance |
Affects grade, price, visual quality and target application. |
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Cap integrity |
Important for whole porcini, premium packs and foodservice presentation. |
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Cap / stem ratio |
Important for cut porcini, processing value and formula consistency. |
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Broken pieces |
Affects visual grade, yield and customer use after thawing or cooking. |
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Soil / sand residue |
Important for cleaning, food safety and customer complaint control. |
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Foreign matter |
Important for import inspection and downstream production risk control. |
Grade A and Grade B Discussion
Grade A is usually selected for better cap integrity, cleaner appearance and lower defect tolerance. Grade B can be matched to processing use when higher tolerance for broken pieces, cap/stem separation or visual defects is acceptable.
Application-Based Grade Matching
We help match whole, half cut, sliced, cut pieces, caps or stems to retail, foodservice, ready meal, sauce, mushroom mix and industrial processing projects.
Wild Mushroom Safety & Residue Control
For wild porcini mushrooms, buyer concerns are different from cultivated mushrooms. We pay attention to species confirmation, raw material source, cleaning, foreign matter, heavy metal / residue control and document support according to buyer market requirements.
We identify and control Boletus edulis supply according to the agreed raw material requirement.
We review harvest origin, season and raw material batch records before processing.
We trim and clean porcini to reduce soil, sand and visible defects.
We can discuss COA, testing, loading photos and third-party inspection support according to market requirements.
Processing Flow
We check harvest batch, origin and raw material condition.
We confirm Boletus edulis and review source information.
We sort by size, form, visual grade and agreed tolerance.
We trim unsuitable parts and visible defects.
We reduce soil, sand and visible field residue.
We prepare the confirmed form and cut specification.
We discuss blanching or pre-treatment when required by specification.
We freeze porcini under controlled conditions.
We inspect color, clumping, defects and foreign matter.
We complete metal detection before packing.
We pack bulk, foodservice, retail or private label formats.
We store finished goods at -18°C or below.
We prepare frozen loading under cold-chain control.
Quality Control Focus
We confirm wild porcini raw material before processing and packing.
We control origin, harvest season, batch records and storage status.
We sort whole, half cut, sliced, cut, caps, stems and pieces by order standard.
We discuss grade tolerance before order and inspect according to agreed specification.
We control cap condition for whole porcini, half cut and premium packs.
We match cap and stem proportion for cut porcini and processing value.
We trim, clean and inspect to reduce soil and sand residue risk.
We sort serious discoloration and control freezing and storage conditions.
We inspect visible foreign matter and complete metal detection before shipment.
We support COA, specification sheet, certificates, loading photos and inspection support if required.
For whole, half cut, sliced or cut porcini orders
We can discuss grade tolerance, cap/stem ratio, cleaning level, packing, documents and loading plan before quotation.
Packaging Options
1×10kg carton with blue PE liner for importers and processors.
1kg, 2.5kg or 5kg inner bag if required by foodservice supply.
400g, 500g, 1kg bag or market-specific retail pack.
Private label bag and carton mark support according to artwork and order plan.
Pallet packing can be prepared according to loading and destination requirements.
Mixed loading can be discussed with other frozen mushrooms, vegetables or fruits.
Applications by Product Form
We recommend whole, half cut or sliced porcini with stronger cap integrity and cleaner visual grade.
We support sliced, diced or cut porcini with cap/stem ratio and size matched to formula needs.
We supply cut pieces, slices and stems for ready meals, soup bases and prepared food factories.
We can discuss mixed mushroom projects with porcini cut, slices, caps, stems or pieces.
We support retail bag weight, private label packing, carton marks and visual grade discussion.
We prepare bulk carton or inner bag packing for distributors, restaurant chains and catering channels.
We match Grade B, mixed cut, pieces or stems for seasoning base, sauce, soup and cost-control formulas.
Document Support
Traceability & Batch Control
We keep batch records from wild porcini receiving to sorting, cutting, packing and loading. Production batch, carton mark, COA, loading photos and shipment records can be matched according to order requirements.
Why Choose GreenLand Food
We support Boletus edulis sourcing, harvest-season planning and frozen stock discussion.
We supply whole, half cut, cut, sliced, diced, caps, stems and pieces according to specification.
We match grade tolerance, cap integrity and cap/stem ratio to buyer application.
We reduce soil, sand and visible defects through trimming, cleaning and inspection.
We support specification sheet, COA, certificates, loading photos, inspection support and cold-chain shipment.
FAQ
1. Can you supply whole, half cut, cut, sliced and diced frozen porcini mushrooms?
Yes. We supply IQF Frozen Porcini Mushrooms in whole, half cut, cut, sliced, diced, caps, stems and pieces according to application and order specification.
2. What sizes can you provide for whole Boletus edulis?
Whole sizes can include 20-40mm, 40-60mm and 60mm+ according to crop condition and stock. Final size and grade should be confirmed before quotation.
3. How do you define Grade A and Grade B frozen porcini?
Grade A usually has better cap integrity, cleaner appearance and lower defect tolerance. Grade B can allow more broken pieces, cap/stem separation or visual defects for processing use.
4. Can worm damage tolerance and cap/stem ratio be confirmed before order?
Yes. We discuss worm damage tolerance, cap/stem ratio, broken pieces and cleaning level before order confirmation, then match the agreed specification during sorting and packing.
5. How do you control soil, sand and foreign matter in wild porcini?
We use trimming, cleaning, visual sorting, final inspection and metal detection. Soil, sand and foreign matter control can be included in the specification discussion.
6. Can you support bulk, foodservice and private label packing?
Yes. We support 1×10kg carton, 1kg / 2.5kg / 5kg inner bag, retail bag, private label packing, pallet packing and mixed container discussion.
7. What documents can you provide before shipment?
We can provide specification sheet, COA, packing list, commercial invoice, certificate support, loading photos and third-party inspection support if required.
8. Can you provide COA, specification sheet and loading photos for each batch?
Yes. We can match COA, specification sheet, carton marks and loading photos with the production batch according to order requirements.
9. Can you support residue or heavy metal testing requirements?
Testing support can be discussed according to destination market, buyer standard and order plan. We confirm testing scope before production or shipment.
10. What is the shelf life and storage condition?
Shelf life is usually 24 months when stored at -18°C or below. We prepare frozen sea shipment under cold-chain control.
11. Which porcini form is better for sauce, soup or ready meal production?
Cut pieces, slices, diced porcini, stems or Grade B formats can be suitable for sauce, soup and ready meal production. We match form and grade to your formula and cost target.
12. Can you supply frozen porcini for retail packs?
Yes. Whole, sliced or selected cut porcini can be discussed for retail packing, depending on visual grade, size, packing weight and market requirements.
Inquiry CTA
Send us your IQF Frozen Porcini Mushroom requirement
Please share the form, size, grade, worm damage tolerance, cap/stem ratio, cleaning level, packing format, quantity, destination market and document requirements. We will help match the specification and export packing plan.
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Technical specification · reference schedule
Frozen Porcini
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 |
|---|---|---|
| Origin | China or agreed origin according to harvest season and order plan.Published reference | Reconcile source declaration, intake lot and shipment documents. |
| Related form options | Whole, half cut, cut, sliced, diced, caps, stems or customized formats.Published reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Cut Size | 20 × 30 mm, 30 × 30 mm, 30 × 40 mm or customized cut.Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Diced Size | 10 × 10 mm or customized size if available.Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Grade | Grade A / Grade B according to buyer specification, visual grade and target application.Published reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Cap / Stem Ratio | According to order requirement, especially for cut porcini and processing supply.Published reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color | Natural porcini color, with serious discoloration controlled by sorting.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Appearance | Clean, frozen, natural porcini appearance, without serious clumping.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor & Odor | Typical porcini mushroom flavor and odor, without off smell.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Cleaning Level | Cleaning level and visible defect tolerance can be confirmed according to application and market requirement.Published reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Style-specific measurement | For solid cuts, report each required dimension and the in-size fraction; for minced material, report particle distribution; for moulded puree or portions, report unit mass and refining grade separately. | Apply the measurement method to the selected physical style; do not use a portion weight as a solid-cut dimension. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Sand / Soil Residue Control | Cleaning, trimming and visual inspection to reduce soil and sand residue.Published reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Heavy Metal / Residue Control | Testing and document support can be discussed according to destination market and order requirement.Published reference | Challenge the actual packed product on the selected line with validated test pieces. |
| 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 | Keep frozen at -18°C or below.Published 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 |
|---|---|---|
| Packing | 1 × 10 kg carton with blue PE liner, 1 kg / 2.5 kg / 5 kg inner bag, 400 g / 500 g / 1 kg retail bag, private label packing or pallet packing.Published reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months at -18°C or below.Published 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 receiving, species check, sorting, trimming, cleaning, cutting if required, IQF freezing, final sorting, metal detection and packing.Published 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 grade and buyer specification before order confirmation.Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Foreign Matter Control | Sorting, inspection and metal detection before packing.Published 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 |
|---|---|---|
| Metal Detection | Required before finished product packing.Published reference | Challenge the actual packed product on the selected line with validated test pieces. |
| 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. |
| 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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IQF Porcini Mushrooms
