Black Fungus Slice

IQF Frozen Black Fungus Product Overview

We process our standard grade from fresh cultivated black fungus rather than rehydrated dried mushrooms. The raw material is received, identified by lot, trimmed to remove the hard attachment base, washed, manually sorted, cut, blanched, cooled, dewatered, individually quick frozen, frozen-sorted, metal-detected, packed and stored at -18 degrees C or below.

The ingredient declaration is 100% black fungus. Added sugar is 0%, preservatives are 0%, added sulphites are none, artificial color and flavor are 0%, and added ice glaze is 0%. The finished product remains predominantly free-flowing so production teams can portion it directly from the frozen pack.

Frozen black fungus delivers a resilient crisp-chewy texture, dark visual contrast and strong seasoning absorption in hot pot, soups, stir-fries and prepared meals. It is supplied for cooking before consumption. Blanching reduces the initial microbial load and stabilizes processing performance, but the product still requires boiling, stir-frying, steaming or cooking inside a prepared meal. Heat the center to at least 75 degrees C and hold for 30 seconds before serving.

The product image shows the dark color, natural surface and cut form used for industrial frozen mushroom orders.

Available Cuts and Sizes

Fine julienne: 2-4 mm width, plus or minus 1 mm, natural length 20-60 mm and thickness 1.5-3.5 mm. Standard conformity is at least 90%; Premium is at least 95%. Pieces shorter than 20 mm are controlled to 10% Standard or 5% Premium.

Standard strips: 4-6 mm width, plus or minus 1 mm, natural length 20-80 mm and typical thickness 2-4 mm. Pieces shorter than 20 mm are limited to 8% Standard or 5% Premium. Pieces longer than 80 mm are limited to 5% Standard or 3% Premium.

Medium and wide strips: 5-7 mm, 6-8 mm and 8-10 mm widths with natural length 20-80 mm. Medium strips achieve at least 90% Standard or 95% Premium conformity. Wide strips use a plus or minus 1.5 mm width tolerance and at least 90% conformity.

Physical and Sensory Quality

We supply a natural brown, dark-brown to black color characteristic of the stated species. Abnormal pale or yellow pieces are limited to 3% Standard and 1% Premium. The product has a mild wood ear mushroom flavor, with fermented, mouldy, chemical and other abnormal odors absent.

Frozen pieces remain resilient and not excessively brittle. After cooking they retain a crisp-chewy texture without excessive softness, slime or mushiness. Free-flowing pieces reach at least 98% Standard or 99% Premium. Small pieces below 10 mm remain below 5% Standard or 3% Premium. Excessively thick or hard pieces remain below 3% Standard or 1% Premium.

Severe freezer burn is limited to 1% in Standard and absent in a 1 kg Premium sample. Premium grade contains no soft, slimy or decomposed pieces; Standard allows no more than 1%.

Cleaning and sorting remove attachment bases and visible cultivation residues before freezing.

Root, Growing-Medium and Foreign-Matter Control

The attachment base is a specific risk in cultivated black fungus. We inspect it separately during trimming, post-cut sorting and frozen-product inspection. Hard root or attachment base is limited to 0.5% Standard and 0.2% Premium. Root pieces longer than 10 mm are absent. Hard root pieces larger than 10 x 10 mm are limited to one piece per kg in Standard and zero detected in a 2 kg Premium sample.

Sawdust, cultivation substrate, wood, straw, soil, sand, stones, visible insects, larvae, mouldy pieces and rotten pieces are absent. Metal, glass, hard plastic, soft plastic, paper and textile fibre are also absent. Metal detection does not replace trimming and visual sorting: root, wood and cultivation substrate are removed through raw-material preparation, washing, manual inspection and frozen sorting.

Blanched IQF Black Fungus

We blanch at 90-98 degrees C for 60-180 seconds. The production record shows the product, cut size, water temperature, start time, end time, operator and batch number. Blanched strips offer stable color, lower initial microbial load and consistent texture in ready meals, hot pot, mixed vegetables, soups and foodservice packs. Retail labels state that the product must be boiled, stir-fried or steamed before eating.

Unblanched IQF Black Fungus

We wash, trim, cut, drain and IQF-freeze the mushrooms without blanching. Manufacturers use this form in retort products, canned foods, high-temperature sauces and ready meals that receive a complete cooking cycle. For unblanched strips, boil for 5 minutes, stir-fry for 8 minutes or steam for 8 minutes, and reach at least 75 degrees C at the center for 30 seconds. Blanched and unblanched products both require cooking before consumption.

How We Process IQF Frozen Black Fungus

Receiving: fresh material arrives at 10 degrees C or below and enters processing within 12 hours. We inspect species, cultivation origin, freshness, color, odor, root base, substrate, insects and decay.

Preparation: we remove hard attachment bases, sawdust, cultivation substrate, wood fragments and tough portions. Potable water washing leaves no visible soil, loose sawdust or abnormal odor. Cutting dimensions are checked at start-up and every 30 minutes.

Thermal control and freezing: blanched product passes through the 90-98 degrees C process, potable-water cooling and dewatering. Product temperature before IQF is 15 degrees C or below. The IQF tunnel operates at -30 to -40 degrees C for approximately 8-20 minutes, producing a core temperature at or below -18 degrees C.

Final control: frozen sorting checks color, cut size, root pieces, substrate, clumps, small pieces, surface ice, over-blanched pieces and foreign material. Packing checks net weight, seal, bag integrity, carton condition, product name, size, lot, dates and storage statement.

Washing and line records support visible substrate removal and lot control.

Metal Detection and Physical Hazard Control

Our published metal-detection sensitivity is ferrous 1.5 mm, non-ferrous 2.0 mm and stainless steel 2.5 mm. Certified test pieces are checked before production, at least every two hours, after a product change, after machine adjustment and at production end. All three test pieces must be detected and rejected.

If a challenge test fails, we stop the line, isolate all product produced since the previous successful test, re-test the detector, re-screen the isolated product and record the corrective action. X-ray inspection is available for programs requiring an additional physical-hazard step. Visual sorting and trimming remain the main controls for roots, stones, wood and growing medium.

Heavy Metal Limits

Lead: maximum 0.30 mg/kg. Cadmium: maximum 0.15 mg/kg. Total arsenic: maximum 0.50 mg/kg. Mercury: maximum 0.02 mg/kg. Testing uses ICP-MS. The laboratory report states the sample lot, measured result, reporting limit and test method.

Residue Screens

We offer 200-plus, 300-plus and 500-plus pesticide screens by GC-MS/MS and LC-MS/MS. EU programs use the current Regulation (EC) No 396/2005 MRLs, including the 0.01 mg/kg default where no specific MRL exists. US programs use applicable EPA tolerances; Japan programs use the Positive List. Chlorate, perchlorate and sulphur dioxide can be included.

Bulk, Foodservice and Retail Packing

Industrial: 1 x 10 kg, 1 x 20 kg, 2 x 5 kg, 4 x 2.5 kg, 20 lb and 40 lb cartons. Foodservice: 10 x 1 kg, 5 x 2 kg, 4 x 2.5 kg and 2 x 5 kg. Retail: 20 x 500 g, 10 x 1 kg, 12 x 1 lb and 24 x 8 oz.

We use food-grade PE inner bags with a recommended film thickness of 0.06-0.08 mm and five-ply export corrugated cartons. Inner bags are heat sealed and cartons tape sealed. The filling target is 100.2-100.8% of declared net weight, while average net weight is never below the declared value.

Private-label work includes printed bags, neutral bags with labels, printed cartons, barcodes, QR codes, multilingual labels, date codes, lot codes and shipping marks. The packing approval records bag dimensions, film, artwork, coding position, carton dimensions and pallet pattern.

Cold Storage and Reefer Loading

We hold finished product at -18 to -22 degrees C and load at a core temperature of -18 degrees C or below. The reefer set point is -18 degrees C. Before loading, we check that the container is clean, dry, free from abnormal odor, free from visible damage and pest evidence, and that drainage and airflow remain unobstructed.

Shipment evidence includes the product-temperature record, cold-store record, reefer set-point photograph, empty-container inspection, loading photographs, container number, seal number, final quantity, loading date and batch list. Product remains frozen until use and is not refrozen after complete thawing.

Product Form Before Application Selection

Use fine julienne where the fungus must distribute evenly through a filling, standard strips where the finished meal needs visible texture, wide strips or square cuts where hot-pot and foodservice products need stronger visual identity, and natural pieces where shape variation is acceptable. We quote the selected form with one measurable width or cut range so the production and receiving teams inspect the same product.

Batch COA and Inspection Plan

Our COA identifies supplier, manufacturer, product, scientific name, form, blanching status, origin, production date, expiry date, lot, packing, sampling date, test date and report date. Each result table uses four columns: Parameter, Specification, Actual Result and Test Method. Actual Result contains the measured batch result rather than a copy of the specification limit.

Sensory and physical fields include color, odor, texture, strip width, natural length, thickness, cut dimensions, conformity, clumps, roots, pale pieces, soft pieces, surface ice, sawdust, substrate, insects and foreign matter. Release fields include microbiology, heavy metals, sulphur dioxide, pesticide compliance, core temperature, added glaze, net weight, seal, carton and label.

A production lot means the same product, cut size, process, date and line. We sample at production start, middle and end. At least five cartons contribute 500 g each to a minimum 2.5 kg physical composite. Temperature is checked across at least five cartons. Packaging inspection uses General Inspection Level II with AQL 0 for critical, 1.5 for major and 4.0 for minor defects.

Documents Available for Review

We provide the signed specification, COA, ingredient declaration, allergen statement, non-GMO statement, no-added-sugar statement, preservative-free statement, sulphite statement, shelf-life statement and cooking instruction. Quality files include microbiological, pesticide, heavy-metal, chlorate, perchlorate and metal-detection reports, production checks, net-weight records and cold-store temperatures.

Traceability records connect raw-material lot, cultivation origin, receiving, production, packing, carton label, COA, container and seal. Export files include invoice, packing list, certificate of origin, health certificate, bill of lading and loading record. Available food-safety and market documents include HACCP, ISO 22000, BRCGS, KOSHER, HALAL, organic scope for certified organic programs and FDA Food Facility Registration evidence.

Batch Traceability from Cultivation to Container

Every finished lot links the cultivation base, raw-material supplier, receiving date, raw-material lot, production date, line, shift, packing time, finished-product lot, cold-store location, COA, carton label, container and seal. A code such as BF260315-L2-A identifies Black Fungus, production date March 15, 2026, line 2 and shift A.

The carton label shows the product name, commercial or scientific name, cut size, blanched status, ingredient, net weight, origin, production date, best-before date, lot number, -18 degrees C storage statement, manufacturer, exporter, buyer item number and carton number.

Shipment and Loading Evidence

We record the empty-container condition, reefer setting, product core temperature, loaded carton quantity, batch allocation, container number, seal number and loading date. These records allow the receiving team to match the physical cargo with the packing list and COA.

For mixed-container programs, the loading plan identifies each SKU, pallet or floor-loaded position, carton count and net weight. Black fungus strips can be combined with compatible frozen mushroom or vegetable products using the same port, shipment week and frozen-storage requirement.