Chinese Frozen Black Fungus

Wholesaler export best quality frozne black fungus

   

Production process of Frozen and Dried Black Fungus,Nutritional Content and Microbial Load

 

Introduction

 

Frozen and dried black fungus is a type of mushroom that is widely used in traditional Chinese medicine and in culinary preparations in various cuisines worldwide. It is also known as wood ear mushroom, cloud ear mushroom and tree ear fungus. This mushroom is low in calories and rich in nutrients, making it an ideal food for health-conscious consumers. The production of frozen and dried black fungus involves several steps, including cleaning, blanching, freezing, and drying. The nutritional content and microbial load of frozen and dried black fungus may vary depending on the raw material and processing methods used.

 

Production process of Frozen and Dried Black Fungus

 

Cleaning

 

The raw black fungus is first cleaned with water to remove dirt, debris, and other impurities. The quality of the raw material has a significant impact on the final quality of the frozen and dried black fungus. Therefore, the selection of high-quality raw materials is crucial.

 

Blanching

 

The cleaned black fungus is then blanched in hot water at a temperature of 85-90 degrees Celsius for about 2-3 minutes. The purpose of blanching is to remove the bitter taste and to sterilize the mushrooms. Blanching also helps to maintain the color and texture of the mushrooms.

 

Freezing

 

After blanching, the black fungus is quickly chilled to a temperature of -18 degrees Celsius using a freezing chamber. Freezing is an essential step in the production of frozen black fungus since it helps to preserve the quality of the mushrooms, including the color, texture, and flavor. Frozen black fungus has a longer shelf life than fresh mushrooms and can be stored for long periods.

 

Drying

 

The frozen black fungus is then dried under low-temperature conditions, typically between 40-60 degrees Celsius, using a dry machine or a dehydrator. Drying helps to reduce the moisture content of the fungus, thereby extending its shelf life. Dried black fungus has a distinct flavor and can be used in various culinary applications, such as soups, salads, and stir-fries.

 

Nutritional Content of Frozen and Dried Black Fungus

 

Frozen and dried black fungus is low in calories and is a rich source of several essential nutrients. The table below shows the nutritional content of 100g of dried black fungus.

 

Table 1 - Nutritional Content of Dried Black Fungus

 

Nutrient                              Amount per 100g

 

Energy                                        243 Kcal

Protein                                       24.6 g

Fat                                            1.0 g

Carbohydrates                          45.0 g

Dietary Fiber                             23.0 g

Calcium                                   39.0 mg

Iron                                           3.5 mg

Phosphorous                           460.0 mg

Sodium                                  15.0 mg

Potassium                            306.0 mg

Zinc                                           3.5 mg

Vitamin C                              132.0 mg

Vitamin B1                              0.32 mg

Vitamin B2                              0.74 mg

Vitamin B6                              0.35 mg

Niacin (Vitamin B3)              15.5 mg

 

Sliced Black Fungus

Fungus Strips

Frozen and dried black fungus is a rich source of antioxidants, including polysaccharides and phenolic compounds. These antioxidants help to prevent cell damage caused by oxidative stress and may reduce the risk of chronic diseases, such as cancer and diabetes.

 

Microbial Load of Frozen and dried Black Fungus

 

The microbial load of frozen and dried black fungus is a critical quality parameter that determines the safety and shelf life of the mushrooms. The table below shows the acceptable microbial load limits for frozen and dried black fungus.

 

Table 2 - Acceptable Microbial Load Limits for Frozen and Dried Black Fungus

 

Microorganisms                            Acceptable Limit

 

Total plate count                             < 10^4 CFU/g

Coliforms                                          < 10^2 MPN/g

E. coli                                                 < 10 MPN/g

Salmonella                                      Not Detected

Staphylococcus aureus            Not Detected

 

Conclusion

 

Frozen and dried black fungus is a nutritious and delicious food that is widely used in many culinary applications worldwide. The production process of frozen and dried black fungus involves several steps, including cleaning, blanching, freezing, and drying. The nutritional content and microbial load of frozen and dried black fungus depend on the raw materials and processing methods used. Therefore, it is essential to ensure the quality of the raw materials and to adhere to good manufacturing practices to produce safe and high-quality black fungus products.

 

Specification

Origin	China (mainland)
Material	Black fungus
Size	W:4-6mm, natural length
Season	Whole year
Certificates	HACCP/ISO/KOSHER/FDA/ECO CERT/BRC
Processing	IQF frozen
Self life	24 months at a temperature of  -18°C
Successfully Exported countries	USA, Canada, Europe , Israel, and Etcetera.

 

Why Choose Us

1)Clean sorted from very fresh raw Black fungus materials without residue,damaged or rotten ones;

2)Processed in the experienced factories;

3)We have team to deal with the pre-sale and after-sale problems

4)After signing contracts and before shipping : Will advise processing updated status, provide packing photos, Inspection report, Inform in advice shipping schedule (ETD & ETA)

 

FAQ

1.About LOGO:

Our company has its own LOGO, but if you need to print your own LOGO on black fungus, you can negotiate with us.

 

2.Do we have our own farm?

We have long term cooperation with many farmsm, so we can delivery black fungus for you on time.

 

3.About Packing:

1x10kg carton, we also can pack black fungus products according to your requirements.

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