Methods for long-term preservation of dried fungus

Dried fungus can be stored for a long time by sealing against moisture, avoiding low temperatures and light, and undergoing regular inspections. Improper storage of dried fungus can easily cause moisture, mold, or insect infestation. Attention should be paid to the selection of environmental humidity and storage containers.

1. Sealed and moisture-proof

Dry fungus has strong moisture absorption and needs to be stored in food grade sealed bags or glass jars. Food desiccants can be added to the inner layer. Avoid using regular plastic bags to prevent moisture infiltration and mold growth. After opening, it should be sealed as soon as possible, as prolonged exposure to air can accelerate quality deterioration.

2. Low temperature and light avoidance

Place the sealed dried fungus in a cool and dry place, with an ideal temperature below 15 ℃, and store it in the refrigerator compartment. Ultraviolet radiation can damage the polysaccharide components in black fungus, so it is necessary to stay away from areas with direct sunlight such as window sills. Dark storage cabinets are more conducive to light avoidance for preservation.

3. Regular inspection

Check the dry state of the fungus once a month. If it is found to be damp and clumped, it should be immediately dried or air dried. If there are signs of deterioration such as mold spots and insect eggs, the entire batch should be discarded. During inspection, pay attention to whether the color turns yellow or there is any odor. High quality dry products should maintain a black brown color and have a brittle and hard texture.

4. Packaging and Preservation

It is recommended to package large packages of dried mushrooms as needed to reduce the number of times the main packaging needs to be opened and closed repeatedly. Immediately seal after each use, and use a vacuum machine to evacuate the air inside the small package. The packaging container should be clean and dry to avoid cross contamination with residual moisture.

5. Insect Control Treatment

Place Sichuan pepper bags or food grade diatomaceous earth insect control sticks in storage containers for natural insect control, which is safer. It is not advisable to directly spray insecticides, as chemical residues may contaminate food ingredients. If insect infestation is found, it can be killed by freezing at minus 18 ℃ for 48 hours. After treatment, it needs to be thoroughly dried.

Well preserved dried fungus can maintain its quality for more than 12 months. Before soaking, it needs to be rinsed with running water to remove surface dust. It is recommended to limit the purchase quantity to 3-6 months to avoid storing beyond the expiration date. After soaking, the fungus should be refrigerated and consumed within 2 days. Boiling it thoroughly can improve safety. Dry fungus, shiitake mushrooms, Tremella fuciformis and other dry goods can be classified and stored in a sealed storage box for efficient management in daily life.