Frozen Black Fungus Cube

The production procedure of Frozen Black Fungus Cube is as follows: Basic material option:

Carefully select black fungus with thick appearance, total ear pieces, glossy black color, no mold and mildew and no contaminations. Freshly picked and high-quality resources are preferred to make sure the high quality of subsequent handling.

Washing and saturating: Dried out fungus requires to be fully soaked, generally put in tidy water for 3-4 hours, to ensure that it can be totally extended and soaked to restore flexibility. After saturating, rinse consistently with a large amount of running water to eliminate mud, dirt and various other tiny contaminations, wash and drain pipes the water.

Dicing: Use a sharp blade or expert dicing equipment to reduce the black fungus right into uniform cubes with a side size of concerning 0.8-1.2 cm to make sure uniform size, promote quick freezing and consistent home heating during cooking, and reduce the generation of particles.

Blanching and color defense (optional): Some processes consist of blanching. Place the diced black fungi in 90-95 ℃ warm water for 1-2 mins, and swiftly remove it and cool it in cold water. This can suspend enzyme task, stop oxidation and staining, keep the initial shade of the black fungus, and improve the preservation result.

Quick freezing process: Usage IQF single fast cold technology, such as fluidized bed quick cold equipment, change the temperature to -30 ℃ to -40 ℃, and the diced black fungi swiftly passes through the quick freezing area for regarding 8-12 mins. The water freezes instantaneously, locking in nutrition, taste and taste.

Product packaging and storage space: Immediately after quick cold, vacuum seal with moisture-proof and oxygen-proof plastic film, area in a freezer below -18 ℃, check temperature and moisture frequently to make sure stable high quality within the life span of 12-24 months.