Freeze-Dried Boletus Powder
Boletus edulis
OriginYunnan, China
FreezingBelow -35°C at 0.8-1°C/min for ~90 minutes
DryingVacuum freeze-dried at 25-30Pa
QualityEven powder, maximum nutrient retention
UsageBeverage, cooking, sauce making
StorageCool, dry place, moisture-proof sealed
Shelf Life18 months
Processed boletus is evenly placed on trays, quickly frozen below -35°C at 0.8-1°C/min for about 90 minutes. Vacuum freeze-dried at 25-30Pa with temperature gradually decreasing, then desorption-dried at 45Pa until the end. Abundant protein content comparable to meat and eggs.