Iqf Frozen Black Fungus

Raw material procurement and testing: Acquisition fresh, devoid of pollutants, mildew, total and reasonably sized black fungus to ensure that the raw products meet food security criteria and processing demands. Purely screen the acquired black fungus and get rid of those that do not meet top quality demands, such as soft, busted, and worm-eaten fungi. Cleaning and soaking: Put the evaluated black fungus right into tidy water, mix and wash rapidly to get rid of dust, mud and various other pollutants externally. Then saturate the black fungus in an appropriate amount of warm water to completely saturate it. The soaking time is usually 3-4 hours. The level of saturating is appropriate when the fungus is extended, soft but still has a certain flexibility. Prevent too much soaking to create vitamins and mineral loss and wear and tear of appearance. Cutting and arranging: After the soaked black fungus is drained pipes, make use of a knife or specialist cutting devices to cut it into uniform slices, filaments or blocks according to item requirements. At the same time, check and eliminate residual impurities, origin lumps, and so on once again to ensure the pureness and preference uniformity of the item. Paling and cooling down: Put the cut black fungi into 90 ℃ - 100 ℃ hot water for blanching. The blanching time is managed within 1 - 2 minutes. The function is to suspend the activity of enzymes, lower the variety of microorganisms, and further tidy the fungus to make its shade more vibrant. After blanching, immediately placed the black fungus into cold water for rapid air conditioning, to make sure that the temperature level promptly drops to area temperature to preserve its crisp taste and excellent color. Quick freezing: Spread the cooled down black fungus uniformly on the conveyor belt of the single quick fridge freezer, and freeze it at a low temperature level of -30 ℃ to -50 ℃, so that the water in the fungi quickly develops great ice crystals, making certain that the item reaches a core temperature below -18 ℃ in a short time, to make sure that the nutrients, taste and taste of the black fungi can be preserved to the best degree, while avoiding the cell framework from being destroyed. Product packaging and storage: After fast cold, the black fungus is promptly packaged in a low-temperature atmosphere, making use of moisture-proof and well-sealed product packaging materials such as plastic bags and paper boxes, and immediately transferred to a freezer below -18 ° C for storage space to stay clear of temperature variations that might cause item thawing and high quality deterioration, ensure the top quality of the item is secure during storage space and transportation, and extend its service life to make sure that it can be provided at any moment to meet market need.