Cold mixed black fungus is still hard after being stored for 10 days

Cold mixed black fungus that still hardens after being stored for 10 days is usually related to improper storage or the quality of the fungus, which may be caused by insufficient soaking, high storage temperature, poor container sealing, aging texture of the fungus itself, repeated thawing, and other factors.

1. Insufficient soaking

When dried fungus is not fully soaked, the central part still retains its hard structure. It is recommended to soak the fungus in warm water for more than 3 hours, and change the water twice during this period until the fungus is completely stretched without any hard cores. If not fully soaked before cold mixing, it will be difficult to soften even if stored for an extended period of time.

2. Storage temperature too high

Cold mixed fungus should be refrigerated and stored in an environment below 4 ℃. If placed in a location with large temperature fluctuations such as room temperature or refrigerator door frames, microbial activity will accelerate the surface decay of the fungus, but the internal moisture is difficult to penetrate, resulting in a soft exterior and hard interior. Storing at room temperature for more than 6 hours in summer may cause spoilage.

3. Poor container sealing

When stored in non sealed containers, the evaporation of seasoning juice moisture can cause the surface of the fungus to dry, shrink, and harden. Glass preservation boxes are easier to maintain humidity than plastic boxes. When storing, it is necessary to ensure that the juice completely submerges the fungus and regularly flip it to evenly absorb moisture.

4. The texture of Auricularia auricula tends to be older.

Auricularia auricula harvested in autumn and winter have thicker fungal caps, higher cellulose content, and retain toughness even after soaking. When purchasing, choose fresh dried mushrooms with a cap diameter of about 3 centimeters and a shiny black color, and avoid choosing aged mushrooms with gray color or woody stems.

5. Repeated thawing

When thawing cold mixed black fungus that has been frozen, ice crystals can damage the cell structure and cause water loss. If frozen and thawed multiple times, the fungus will gradually become fibrous and hard. It is recommended to divide into single serving quantities and consume them within 24 hours after thawing.

When consuming cold mixed black fungus in daily life, it is important to prepare and eat it immediately, and store it refrigerated for no more than 3 days. If the fungus is found to be sticky, odorous, or has abnormal hardness, it should be discarded immediately. High quality black fungus should be semi transparent and gelatinous after soaking. When cold mixed, it can be paired with antibacterial seasonings such as minced garlic and vinegar. For those with gastrointestinal sensitivity, it is recommended to blanch it before cold mixing. When storing, use ceramic or glass containers to avoid chemical reactions with metals.