How to preserve black fungus after soaking it for too long? Black fungus has a pungent smell after opening the bag

Fungus is soft in texture, tender in taste, delicious in flavor, and rich in protein, fat, sugar, vitamins, and minerals. It has high nutritional value and is comparable to animal food. People who like to eat fungus love it very much. Sometimes, I wonder if you have noticed that the fungus you bought has a pungent sour smell. What's going on?

Contents of this article

1. There is a pungent smell after opening the bag of fungus

2. How to preserve black fungus after soaking it for too long?

3. Does the fungus need to be blanched to remove oxalic acid?

There is a pungent smell after opening the bag of fungus

If the fungus has a pungent smell after opening the bag, it may be because chemical preservatives have been added, it has been stored for too long, drugs have been added, or the fungus has deteriorated. Fungus with a pungent smell is not recommended for consumption. When storing, care should be taken to keep the fungus in a cool and ventilated place.

When soaking black fungus, it is not recommended to soak it for too long, as soaking for a long time will cause it to deteriorate, produce biological toxins, or breed bacteria, fungi and other pathogenic microorganisms.

It contains a large amount of nutrients such as carbohydrates, protein, iron, calcium, phosphorus, carotene, vitamins, etc. Moderate consumption is good for health.

How to preserve black fungus after soaking it for a long time?

If the black fungus is soaked for a long time, you can put it in a fresh-keeping box with water, put it in the refrigerator, keep it at about 5 degrees, and it can be stored for 2-3 days. You can also put the soaked black fungus in the sun until it is completely dry, put it in a fresh-keeping bag, and store it in a cool and dry place. If the soaked black fungus is not handled in time, it is easy to rot and mold.

The mycelium of wood ear is composed of colorless, transparent, tubular hyphae with septa and branches. The hyphae absorb nutrients in the matrix and form fan-shaped mycelium under the bark.

Fungus has a soft texture, tender taste, delicious taste and special flavor. It is rich in protein, fat, sugar, and various vitamins and minerals. It has high nutritional value and is comparable to animal food.

Does the fungus need to be blanched to remove oxalic acid?

Generally, black fungus needs to be blanched to remove oxalic acid. Oxalic acid is a toxic substance. If consumed in excess, it can easily cause harm to the human body. Before cooking black fungus, it is best to blanch it in boiling water, which can dissolve the oxalic acid, shorten the subsequent cooking time, and reduce the loss of nutrients.

Oxalic acid is not easily oxidized and decomposed in the human body. The products formed after metabolism are acidic substances, which may cause the pH balance in the human body to be unbalanced. It will also affect the absorption of calcium and zinc, and have a certain impact on the human body.

Oxalic acid is an organic substance and a metabolite of organisms. It is widely distributed in plants, animals and fungi. Currently, more than one hundred species of plants have been found to be rich in oxalic acid, especially spinach, amaranth, beets, purslane, taro, sweet potatoes and other plants with the highest content.