Namino Chicken & Mushroom Kielbasa (Special Deli)

Fresh button mushrooms undergo mechanized sorting, slicing, and thermal blanching in a calibrated saline and citric solution to inactivate polyphenol oxidase enzymes. This preserves cellular turgor, prevents moisture leaching into the poultry matrix, and guarantees freshness across the full 60-day shelf life.

The cohesive myofibrillar protein gel of the poultry base firmly anchors the mushroom slices. Even when sliced to thin gauges under 1.0 mm on high-speed commercial blades, the mushroom pieces resist tearing, crumb fallout, or displacement.

This pasteurized cold cut must be held continuously at +1°C to +4°C. Temperatures exceeding 5°C accelerate microbial activity and surface discoloration, while freezing damages the emulsion structure, causing sponge-like syneresis upon thawing.

The product exhibits structural stability up to 240°C in conveyor pizza ovens. Pre-blanched mushrooms do not leach moisture onto baking dough, and the poultry base resists premature charring or curling, making it an excellent topping for foodservice baking.

The baseline MOQ for distribution contracts is 80 master cartons. Heavy-duty 5-ply cartons holding 10 to 12 kg net weight of calibrated chubs are stacked onto 100x120 cm pallets, secured with high-tensile stretch wrap for transport.

Each production lot is tested in accredited facilities for pathogens, including Salmonella, Staphylococcus aureus, and Clostridium perfringens. In parallel, raw mushroom and meat inputs undergo spectrometry screening for pesticides and heavy metals compliant with national food safety standards.

Consignments under HS Code 160100 are accompanied by official Veterinary Health Certificates, Halal compliance documents, detailed Certificates of Analysis (COA), and legalized Certificates of Origin for friction-free customs clearance across target destination ports.