Frozen Black Fungus Strips

The manufacturing process of Frozen Black Fungus Strips is as complies with: Raw material selection Select top notch black fungus, which need to be total, thick, black and glossy, without pollutants and mildew.

Generally, unnaturally grown black fungi is chosen, which has fairly steady top quality and uniform size, and is better for processing into black fungi strips. Freshly selected black fungus, or black fungi that has been properly dried out and preserved and has top quality after rehydration, is liked to make sure the first top quality of the raw products.

Cleaning and saturating Rinse the black fungi with adequate running water to remove dust, impurities and microorganisms that might be attached to the surface area. For dried black fungus, it is needed to soak and rehydrate it initially, and the soaking time is typically 3-4 hours, till the fungus is entirely saturated and the volume increases numerous times. Rinse the drenched black fungus once more with tidy water to make sure that the staying contaminations are removed, and gently scrub it to clean up all parts of the fungus.

Strip processing After draining pipes the cleaned black fungus, use a sharp blade or professional vegetable reducing equipment to cut it right into consistent strips. The width of the fungus strips is generally controlled at regarding 0.3-0.5 centimeters, and the length is figured out according to actual requirements, normally 3-5 cm. This size is easier to taste during food preparation and convenient for customers to utilize. During the strip cutting process, ensure that the cuts are neat to stay clear of the fungi strips from breaking or irregular shapes, which will certainly affect the look and high quality of the item.

Blanching (optional). Some production processes consist of blanching, where the fungus strips are placed in hot water at 90-95 ℃ for concerning 1-2 mins. The purpose of blanching is to more clean the fungus, get rid of germs and pollutants that might stay externally, and at the same time suspend the activity of enzymes to avoid the fungi from altering shade and losing nutrients during storage. After blanching, immediately get rid of the fungi strips and placed them in cold water for quick cooling to preserve the crisp and tender preference of the fungus.

Quick freezing. Use reliable quick freezing tools, such as spiral fast fridges freezer or fluidized bed fast fridges freezer. Lay the black fungus strips equally on the conveyor belt of the quick freezing tools, and set the quick freezing temperature level to -30 ℃ to -40 ℃. In such a low temperature setting, the wetness inside the black fungus strips can be rapidly iced up right into tiny ice crystals in a short time, and this process typically takes 10-15 minutes. Quick cold can retain the nutrients, taste and taste of the black fungus to the best degree, while maintaining the shape and texture of the black fungus strips.

Packaging and storage. After quick freezing, the black fungi strips are quickly packaged. Moisture-proof and oxygen-proof plastic packaging bags can be utilized, vacuum packaging or product packaging full of inert gases such as nitrogen to avoid the black fungi strips from being affected by oxidation and ice crystal sublimation during storage space. The packaged icy black fungi strips ought to be quickly saved in a cold store below -18 ℃. The cold store should maintain a steady temperature level, and the temperature and moisture must be checked consistently to ensure that the product is of high quality within the life span of 12-24 months and can be supplied to the market any time.