Component identity
List each accepted mushroom by agreed trade or species identity and define substitution rules.
CHINA-BASED B2B SUPPLY
IQF Frozen Mixed Mushrooms Built to an Approved Blend
We supply IQF frozen mixed mushrooms for soups, sauces, prepared meals, foodservice and retail programs. Each blend is built around an approved component list and ratio, with separate controls for species or trade identity, cut, size, color, texture, broken material, packing and destination documents.
For a useful quotation: send the form or grade, application, quantity, pack, destination, document needs and timing.
- Ingredient
- Shiitake 30%, oyster mushroom 25%, nameko 20%, boletus 15%, black fungus 10%; no other ingredient.
- Origin
- China
- Available forms
- Whole Mix · Sliced Mix · Diced Mix · Strip Mix
- 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.
Approve the Blend Formula, Not Just the Product Name
Two “mixed mushroom” offers can contain different species, ratios, cuts and grades. The commercial reference should be a signed formula and representative sample, not a generic blend name.
Blend ratio
Set the percentage basis, weighing tolerance and method for checking component balance.
Cut and grade balance
Align whole, sliced, diced or strip components so one item does not dominate size, color or breakage.
Application result
Approve the blend after cooking for flavor balance, visual distribution, bite and portion yield.
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 Mixed Mushrooms Form That Fits the Process
Working directions include whole-component blends, sliced blends, diced blends and strip blends. Component list, ratio, cut dimensions and grade are developed for the buyer's application and confirmed in the final specification rather than offered as one universal recipe.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Whole Mix | shiitake 30%, oyster 25%, nameko 20%, boletus 15%, black fungus 10% | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Sliced Mix | 5–8 mm thickness; same declared ratio | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Diced Mix | 10 mm; same declared ratio | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Strip Mix | 5–10 × 30–50 mm; same declared ratio | 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 the Approved Blend Stable Across Lots
We coordinate component availability with suitable partner factory routes and flag any proposed identity, ratio or grade change before order approval. Repeat programs should retain a controlled formula version and sample reference.
| Decision field | What we confirm | Why it matters |
|---|---|---|
| Formula | Named components, percentage basis and substitution rule | Prevents silent composition changes |
| Component grade | Cut, size, color, stem or cap condition and defects | Keeps the blend visually and functionally balanced |
| Release check | Ratio tolerance, distribution, sensory result and foreign material | Creates an auditable blend-acceptance basis |
| Program inputs | Forecast, pack, destination, label and document needs | Supports component and route planning |
Control Composition, Ratio and Component Condition
The specification should identify every component, percentage basis and tolerance, cut or size for each component, broken and off-size material, color and sensory direction, foreign material, chemistry, microbiology, labeling and agreed destination tests.
Available forms4
Storage−18°C or below
Shelf life24 months from production date
Declared sizeshiitake 30%, oyster 25%, nameko 20%, boletus 15%, black fungus 10%
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 mixed mushrooms 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 | 10–60 mm declared component cap or ear size | Caliper or graduated sieve |
| Stem Length | Stem length maximum 20 mm | 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 Mixed Mushrooms | 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 Mixed Mushrooms Lot
The approved route must keep component identity and lot references visible through preparation, freezing, weighing or blending, metal detection, packing and release. We confirm where and how the blend is assembled for the quoted program.
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 mixed mushrooms 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 Mixed Mushrooms
Bulk packs suit industrial soups, sauces and meal lines; foodservice and retail formats need added control of component distribution, fill weight, film, seal, artwork and label composition.
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 Mixed Mushrooms Approval Connected to the Lot
Mixed-mushroom approval should connect formula version, component identity, ratio, individual grades and cooked result to the approved sample. Any proposed substitution or ratio change requires buyer review.
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 the desired components, ratio, cut, application, quantity, pack, label, destination and tests. We will prepare availability and return the formula, sample, facility-document and lot-evidence confirmation 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
Mushroom blend composition guides
How to Verify the Composition of a Frozen Mushroom Blend
A blend name or product photo cannot verify its weight ratios. Learn how to define the percentage basis, retain uncertain fragments, compare individual bag results and connect the approved mushroom formula to sample and lot records for repeat supply.
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 Mixed Mushrooms Buyer FAQ
Use these answers to prepare your product inquiry. The quotation states product availability, specification, packing and delivery timing.
Can XMG make a custom frozen mushroom blend?
Yes. Share the accepted components, target ratios, cuts, application and price or sensory priorities. We will prepare a workable route and identify any open points before sampling.
Is there a standard mixed mushroom formula?
We do not treat one recipe as universal. The component list, percentage basis, tolerance and substitution rule are approved for each program.
How is the blend ratio checked?
The specification should define whether ratios are based on input weights or another agreed method, plus tolerances, sampling and release records.
Can whole, sliced and diced mushrooms be combined?
They can, but the geometry should be approved for distribution, cooking and portioning. Component-specific cut and broken limits help avoid an unbalanced result.
How are species substitutions controlled?
List accepted identities and state that unapproved substitutions are not permitted. Any proposed change should be disclosed with supporting information before buyer approval.
Can I test the blend in my finished product?
Yes. A cooked application trial is valuable for flavor balance, color, texture, component distribution and yield. Use the approved result as part of the commercial reference.
What packing and private-label support is available?
We coordinate bulk, foodservice and retail formats plus film, artwork, composition statement, coding, cases and loading with the order.
What should I send for a mixed-mushroom quote?
Send the formula or desired components, ratios, cuts, application, quantity, pack, destination, label needs, tests, documents and timing.
PRODUCT INQUIRY
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