Slice thickness
Set nominal thickness, tolerance, off-size and whether cross-cut geometry needs a visual reference.
CHINA-BASED B2B SUPPLY
IQF Frozen Sliced Shiitake for Consistent Cut Performance
We supply IQF frozen sliced shiitake for sauces, soups, noodles, prepared meals and foodservice. We match slice thickness with the source cap grade, stem inclusion, broken and fine fraction, color, texture, packing and destination documents so buyers can control dosing and cooked appearance.
For a useful quotation: send the form or grade, application, quantity, pack, destination, document needs and timing.
- Ingredient
- 100% sliced shiitake; no other ingredient.
- Origin
- China
- Available forms
- Slices · Quarters · Diced · Strips
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Lead time
- 7–21 calendar days after order confirmation. Order confirmation occurs only after written approval of the specification, packaging or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded.
Specify Sliced Shiitake by Thickness and Source Grade
A nominal slice thickness does not describe the full commercial result. Source cap size, stem inclusion, broken pieces and fines determine how the product doses, cooks and appears.
Source cap grade
Define the cap-size direction and acceptable stem inclusion behind the finished slices.
Broken and fines
Agree limits for partial slices, chips and fine material using a sampling method.
Cook performance
Approve piece recovery, bite, color and liquid release in the real process.
STANDARDS & PROGRAMS
Food Safety and Certification Support
Tell us the standard, destination and customer requirement. We provide certification and production details with the product and quotation.
YOUR QUALIFICATION FILE
Ask for the documents your team needs.
Certificates, registrations and organic documents are included with the quoted product and destination-market file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Sliced Shiitake Form That Fits the Process
The primary offer is sliced shiitake, with a current working reference of 5–8 mm thickness. Quarters, dice and strips are separate forms for different applications; any alternative geometry and dimension must be stated in the final specification.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Slices | 5–8 mm thickness; cap diameter 20–45 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Quarters | 20–40 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Diced | 10 × 10 × 10 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Strips | 5 × 30–50 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
Keep Slice Geometry and Source Grade Aligned
We coordinate declared identity, China supply route, source cap direction, slice grade and frozen-stock position for the order. Repeat programs should retain an approved sample and written thickness, stem and fines tolerances.
| Decision field | What we confirm | Why it matters |
|---|---|---|
| Slice geometry | Thickness, off-size and visual cut direction | Controls dosing and cooked appearance |
| Source material | Cap-size direction, stem inclusion and trimming | Explains slice shape and bite |
| Physical condition | Broken slices, chips, fines, clumps and color | Creates a measurable receiving grade |
| Program inputs | Quantity, pack, destination, documents and timing | Supports current route matching |
Control Slice Thickness, Stem Inclusion and Fines
The specification should cover declared identity, slice thickness and tolerance, source cap and stem direction, off-size, broken pieces and fines, clumps or surface ice, color and odor, foreign material, chemistry, microbiology and agreed tests.
Available forms4
Storage−18°C or below
Shelf life24 months from production date
Declared size5–8 mm thickness; cap diameter 20–45 mm
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Colour | Characteristic colour of the declared mushroom species; maximum 5.0% by mass materially darkened or discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic sliced shiitake flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound, clean and fleshy; at least 90.0% by mass within the declared maturity and form; no slimy, woody or water-soaked tissue. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 10.0% by mass broken or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.10% by mass extraneous plant or mushroom matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 38.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls8 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Species Identity | Declared species only; 0 undeclared mushroom species in each 10 kg inspection sample. Morphology is checked for every lot; ITS DNA sequencing is required for initial supply-route qualification and every disputed lot. | Lot morphology review; ITS DNA sequencing |
| Cap or Ear Size | 20–45 mm source-cap diameter | Caliper or graduated sieve |
| Stem Length | Stem length maximum 10 mm before slicing | Caliper |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Sliced Shiitake | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls8 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤500,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤1,000 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Staphylococcus aureus | <10 CFU/g | ISO 6888-1 / FDA BAM Chapter 12 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our master targets guide qualification and quotation. The signed specification defines your order, and the COA reports the identified production lot against the agreed test scope.
From Raw Material to a Released IQF Frozen Sliced Shiitake Lot
We confirm the relevant cleaning, trimming, slicing, preparation and freezing route with the selected partner factory. Post-freeze grading, metal detection, packing and release checks follow the approved slice grade.
ONE CONNECTED PROCESS
Your specification travels with the product.
Declared species identified, sorted, cleaned, trimmed, cut to the declared form, hot-water blanched for 90–180 seconds at 90–98°C, rapidly cooled, individually quick frozen, graded, metal detected, packed and stored frozen.
These equipment photos show common frozen-food processing checkpoints. The quotation includes production capacity and the quality-control plan.Explore the processing-flow library →
Plan & receive
We check product identity, crop condition and lot reference before processing. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Prepare
The team follows the agreed form, size and handling requirement. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Freeze & control
We align the freezing method and control plan with the product form, specification and order volume. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Inspect & release
We connect release checks, packing and lot records to the purchase order. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
- 01
Plan and receive
Confirm product identity, origin direction, condition and lot-identification requirements.
- 02
Prepare and form
Clean, sort and prepare the declared sliced shiitake form and size.
- 03
Freeze and control
Apply the confirmed treatment, freeze the product and check separation, condition and foreign material.
- 04
Pack and release
Verify packing, lot code, label, metal-detection control and agreed release records.
Packing and Applications for Sliced Shiitake
Bulk and foodservice packs suit controlled dosing on ingredient and kitchen lines. Retail programs add fill-weight, film, seal, artwork, coding and case-mark controls, while all formats need cold handling that limits crushing.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Keep the Sliced Shiitake Approval Connected to the Lot
Sliced-shiitake approval should connect thickness, source cap direction, stem inclusion, broken pieces, fines and cooked result to the sample and signed specification.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Confirmed supply plan
We confirm product, origin, process, certification scope, capacity and delivery timing before quotation.
Signed specification
We connect the confirmed form, size, tolerances, packing and release criteria to the purchase order.
Sample approval
Where required, we organize a representative sample and keep the approval reference with the order.
Lot release records
We coordinate the agreed COA, inspection and laboratory records for the identified production lot.
Packing verification
We confirm pack construction, label or artwork, carton marks, coding and loading basis.
Shipment coordination
Our commercial team keeps product, document, cold-chain and shipment milestones connected.
Our commercial team keeps the approved specification, release records, packing details and shipment file aligned from order confirmation through dispatch.
From Buyer Brief to an Order-Ready File
Send thickness, source-grade and fines requirements, application, quantity, pack, destination, tests and timing. We will return open sample, specification, facility-document and lot-evidence points.
Build the document request your team actually needs. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your qualification request is ready to carry into the inquiry.
Share the requirement
Tell us the application, form or size, pack, quantity, destination and timing.
Supply proposal
We provide the specification, sample plan, certification scope, packing and quotation basis for review.
Approve and place the order
Your written approvals and purchase order lock the production, document and shipment plan.
COLD-CHAIN HANDOFF
We keep the released lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Shiitake slice and cooking trials
Sliced Shiitake Trials: Thickness, Fines and Cooked Yield
Compare sliced shiitake by the pieces your recipe can use. Define thickness and fines separately, prepare comparable samples and run the same cooking trial. A worked example shows why higher total cooked recovery can still provide fewer acceptable slices.
Read the guide →Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →IQF Frozen Sliced Shiitake Buyer FAQ
Use these answers to prepare your product inquiry. The quotation states product availability, specification, packing and delivery timing.
What slice thickness can XMG supply?
A current working reference is 5–8 mm. Final nominal thickness, tolerance, cut direction and availability are confirmed in the quotation.
Why does the source cap grade matter for sliced shiitake?
Cap size and stem inclusion affect slice shape, bite and visual consistency. State the accepted source direction together with the finished-slice limits.
How are broken slices and fines controlled?
Define what counts as an acceptable partial slice, chip or fine, then set percentage limits and the sampling method in the signed specification.
Can stem pieces be limited?
Yes. State the allowed stem inclusion, trimming direction and how stem-heavy pieces will be evaluated.
Will slices keep their shape after cooking?
Performance depends on thickness and process conditions. Test the proposed grade in the actual sauce, soup, noodle or meal and record the acceptable recovery and texture.
Are dice, quarters or strips available?
They can be reviewed as separate forms. They are not substitutes for the approved sliced grade and require their own geometry, tolerance and quotation.
Which documents can accompany sliced shiitake?
We coordinate the specification, sample record, production facility certificates, lot COA, agreed tests, pack checks and shipment records.
What should I send for a sliced shiitake quote?
Send thickness, source cap and stem direction, fines limit, application, quantity, pack, destination, tests, documents and timing.
PRODUCT INQUIRY
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