Frozen chanterelles

For frozening of mushrooms it is necessary to execute the following operations:

1. Acceptance of fresh mushrooms at purveyors.
2. Clearing mushrooms of wood dust, cutting of rootlets, throwing out defections.
3. Boiling of mushrooms during 2-3 minutes, cooling in large volume of cold water.
4. Sorting mushrooms according grades.
5. Frozenning of mushrooms in the quicklyfrozen's tunnel up to temperature of a mushroom -18 Ñ.
6. Package of mushrooms in container (on demand of the buyer).


Grades

1. Class 1 - whole mushrooms with a cap on the least diameter of 30 mm,
The leg's length is up to 30 mm. The presence of fragments of mushrooms, but no more - 1 % is supposed.
2. Class 2 - whole mushrooms with a cap from 30 up to 50 mm,
The leg's length is up to 45 mm. The presence of fragments of mushrooms, but no more - 3 % is supposed.
3. Class 3 - cutting mushrooms.

Packing

Package of mushrooms in container occurs on demand of the buyer, on container there should be a marks of the goods, which includes the following:

 · the Name of the manufacturer
 · the Name of production (is desirable in Russian and latin language)
 · Term of manufacturing
 · Grade (if not sorted that is underlined "not sorted")
 · of net Weight
 · of gross Weight