How to store mushrooms with excessive soaking

If the soaked fungus is not stored properly, it is easy to breed bacteria. It is recommended to refrigerate it for no more than 24 hours or freeze it for a longer period of time. The main storage methods for black fungus include sealed refrigeration, frozen storage, air drying, vacuum packaging, and packaging storage.

1. Sealed refrigeration

Drain the water from the soaked fungus and place it in a sealed preservation box. The refrigeration temperature should be controlled at 0-4 degrees Celsius to delay microbial growth. The refrigerated environment can maintain the elasticity of the fungus and is suitable for consumption within 1-2 days. Before reuse, it is necessary to check for any mucus or odor.

2. Cryopreservation

Dried fungus is packaged into food bags and vacuum sealed. It can be stored for about a month by freezing. Freezing can cause changes in the cell structure of Auricularia auricula, and after thawing, the taste is slightly softer, making it suitable for stewing and cooking dishes. Be careful to avoid repeated thawing and divide into small portions as needed.

3. Drying treatment

Soak the black fungus and lay it flat in a ventilated area in the shade. After it is completely dry, put it in a breathable cloth bag and store it at room temperature. This method can extend the shelf life to several months, but the taste is slightly inferior to fresh products after rehydration. Attention should be paid to keeping the environmental humidity below 60% and avoiding direct sunlight to prevent mold growth.

4. Vacuum Packaging

Using a household vacuum machine to remove air from the packaging and isolate oxygen can inhibit bacterial growth. The vacuum packaging refrigeration storage period can be extended to 3-5 days, and frozen storage can last up to 2 months. It is necessary to ensure that the water is thoroughly drained before packaging to avoid residual moisture causing freezing inside the bag.

5. Packaging and Preservation

Pack the fungus into small containers according to a single dose to reduce the number of openings and lower the risk of contamination. Suitable for frequent and small use, it is recommended to consume 50-100 grams per serving. After packaging, cover the surface with kitchen paper to absorb condensed water, and leave appropriate space in the container for air conditioning circulation.

After storage, the fungus should be thoroughly cleaned before consumption. Blanching it in boiling water for 1-2 minutes can effectively kill bacteria. It is recommended to choose the storage method according to cooking needs. Cold dishes should be refrigerated fresh, while stewed dishes can be frozen. Pay attention to observing whether the fungus shows signs of deterioration such as stickiness, discoloration, or odor in daily life. If any abnormalities occur, it should be discarded immediately. Reasonably plan the amount of hair to be soaked and used as much as possible to ensure nutrition and safety.