Shape direction
Choose clusters, pieces, strips or dice and define nominal size plus acceptable natural variation.
CHINA-BASED B2B SUPPLY
IQF Frozen Oyster Mushrooms for Controlled Shape and Portioning
We supply IQF frozen oyster mushrooms as whole clusters, pieces, strips and dice for stir-fries, prepared meals, soups, sauces and foodservice. We confirm cluster or cut size, stem-base trimming, cap-to-stem balance, breakage, texture, packing and destination documents before matching the route.
For a useful quotation: send the form or grade, application, quantity, pack, destination, document needs and timing.
- Ingredient
- 100% oyster mushrooms; no other ingredient.
- Origin
- China
- Available forms
- Whole Clusters · Pieces · Strips · Diced
- 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.
Choose Oyster Mushrooms by Shape, Stem Base and Breakage
Oyster mushrooms are naturally delicate and irregular. The useful buying decision is the accepted cluster or cut condition after handling—not a perfect-shape promise.
Stem-base control
Set trimming, hard-base and cap-to-stem balance requirements for the intended bite.
Breakage
Define broken pieces, fines and off-size limits with a realistic frozen-sample reference.
Cook performance
Test texture, water release and piece recovery in the actual stir-fry, soup or prepared meal.
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 Oyster Mushrooms Form That Fits the Process
Choose the form and declared size for your application. Each option below explains its use, specification focus, inspection points and purchasing context. We agree the final requirements against your sample and intended preparation.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Whole Clusters | 40–100 mm; stem base maximum 20 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Pieces | 20–50 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Strips | 5–10 × 40–60 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 |
no unit more than 20.0% below the lower limit or above the upper limit.
Confirm Oyster Mushroom Grade Against the End Use
We coordinate the declared identity, China supply route, chosen form, grade and frozen-stock position for the order. Repeat programs should retain an approved sample for shape, stem base and broken condition.
| Decision field | What we confirm | Why it matters |
|---|---|---|
| Form | Clusters, pieces, strips or dice | Aligns presentation with dosing and line fit |
| Physical grade | Dimensions, stem-base trimming, cap-to-stem balance | Controls texture and usable yield |
| Condition | Breakage, fines, clumps, color and foreign material | Defines realistic receiving acceptance |
| Order inputs | Quantity, pack, destination, documents and timing | Supports suitable route selection |
Control Stem Base, Cut Geometry and Fragile-Piece Tolerance
Use the specification tables for oyster mushrooms alongside the selected form. Dimensions and defect descriptions apply to the relevant cut, piece or portion. We agree the sampling basis and final order requirements for the intended application.
Available forms4
Storage−18°C or below
Shelf life24 months from production date
Declared size40–100 mm; stem base maximum 20 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 oyster 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 | 40–100 mm cluster width | Caliper or graduated sieve |
| Stem Length | Stem base 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 Oyster 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 Oyster Mushrooms Lot
We confirm the relevant cleaning, trimming, cutting, preparation and freezing route with the selected partner factory. Gentle handling, grading, metal detection, packing and release checks are tied to the approved form.
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 oyster 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 Oyster Mushrooms
Whole Clusters: we discuss whole clusters for cooked dishes with a prominent mushroom presentation. Pieces: we consider oyster mushroom pieces for cooked vegetable and mushroom dishes. Strips: we discuss strips for cooked stir fry and noodle preparations. Diced: we consider diced oyster mushrooms for cooked fillings and sauces. Select the packing family, case weight and label for the chosen product form and purchasing channel.
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 Oyster Mushrooms Approval Connected to the Lot
Whole Clusters: we review cluster integrity and stem condition against the agreed sample. Pieces: we review torn edges and discolouration in the frozen sample. Strips: we review broken strips and variation in the representative sample. Diced: we review cut consistency and unwanted fragments against the agreed sample. Common food-safety checks remain part of the agreed inspection plan; form-specific physical and cooking checks follow the selected sample.
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.
Worksheets for your sourcing review
We use clear specifications, sample references and document checks to prepare an order. Use these blank worksheets to organize your requirements and the questions to discuss with us.
Supplier and lot verification →
Check whether the company, facility, specification, report and proposed lot belong together before approval.
Private-label project approval →
Track the specification, pack, artwork and document approvals needed for a proposed private-label SKU.
Choose your next sourcing step
Review this product with AI
Use our published product and supply information to prepare your sourcing review.
- Company profileSupplier-published company identity and business scope.
- Specifications and samplingSpecification fields, sample review and written approval before an order.
- Certificates and quality documentsPublished document scans and document requests. Confirm holder, validity and product/facility scope for the proposed supply.
- TraceabilityLot, facility, production and shipment records for the supplied product.
Preview the review prompt
Copy this prompt into an AI tool of your choice. Check its citations and confirm order details with us.
From Buyer Brief to an Order-Ready File
Send the form, dimensions, stem and breakage limits, application, quantity, pack, destination and tests. We will return open specification, sample, facility-document and shipment-file 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
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 →Related frozen mushrooms
IQF Frozen Sliced Shiitake→IQF Frozen Whole Shiitake→IQF Frozen Black Fungus→IQF Frozen Boletus→IQF Frozen Oyster Mushrooms Buyer FAQ
Use these answers to prepare your product inquiry. The quotation states product availability, specification, packing and delivery timing.
Which frozen oyster mushroom forms can XMG supply?
Working options include whole clusters, pieces, strips and dice. Current reference dimensions appear on this page; exact tolerances and availability are confirmed in the quotation.
How should whole clusters be specified?
State the size range, acceptable natural variation, stem-base limit, cap-to-stem balance, broken tolerance and sampling method.
Can hard stem bases be limited?
Yes. Define trimming and hard-base acceptance in measurable terms and approve the visual or physical reference before the order.
How much breakage should I expect?
Oyster mushrooms are delicate, so the commercial limit should reflect the form and packing. Set broken and fine tolerances using an approved frozen sample and sampling method.
Will oyster mushrooms release water during cooking?
Some moisture release is natural. Test the proposed form in the actual cooking process and record the acceptable texture, yield and sauce or pan result.
Can XMG coordinate retail or foodservice packs?
We coordinate net weight, film or liner, carton, artwork, coding, label language and loading requirements with a suitable route.
What quality and shipment documents are available?
We coordinate the specification, sample record, production facility certificates, lot COA, agreed tests, pack checks and shipment records.
What should I send for an oyster mushroom quote?
Send form, dimensions, stem-base and breakage limits, application, quantity, pack, destination, tests, documents and timing.
PRODUCT INQUIRY
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