3-5 mm Fine Strips
A finer cut for dumpling fillings, spring-roll fillings, blended vegetable mixtures and applications where the fungus must distribute evenly without dominating the product profile.
Shredded Black Fungus
We supply IQF frozen black fungus strips, also sold as frozen shredded black fungus or frozen wood ear mushroom strips, for importers, distributors, central kitchens, hotpot suppliers, ready-meal producers, filling manufacturers and private-label frozen food programs. Our standard strip specification is 4-6 mm wide with natural length. We also prepare 3-5 mm fine strips, 15 x 15 mm cuts and 20 x 20 mm cuts for different dosing, texture and presentation requirements.
This is a frozen ingredient made from cultivated black wood ear, not dried fungus. The material is selected, cleaned, trimmed, cut, heat-treated according to the agreed process, individually quick frozen and packed under frozen conditions. It does not require the long rehydration step associated with dried wood ear. The product is supplied as a not-ready-to-eat ingredient and is intended for further cooking or industrial heat treatment.
For a precise quotation, send the cut, grade, packing, annual volume, destination port, intended use and required test items. We can then build the commercial offer around one measurable specification instead of a general product name.
Description
Technical Parameters
IQF Frozen Mushroom Ingredient Supply
IQF Frozen Black Fungus Strips for Foodservice and Food Manufacturing
We supply IQF frozen black fungus strips, also sold as frozen shredded black fungus or frozen wood ear mushroom strips, for importers, distributors, central kitchens, hotpot suppliers, ready-meal producers, filling manufacturers and private-label frozen food programs. Our standard strip specification is 4-6 mm wide with natural length. We also prepare 3-5 mm fine strips, 15 x 15 mm cuts and 20 x 20 mm cuts for different dosing, texture and presentation requirements.
This is a frozen ingredient made from cultivated black wood ear, not dried fungus. The material is selected, cleaned, trimmed, cut, heat-treated according to the agreed process, individually quick frozen and packed under frozen conditions. It does not require the long rehydration step associated with dried wood ear. The product is supplied as a not-ready-to-eat ingredient and is intended for further cooking or industrial heat treatment.
For a precise quotation, send the cut, grade, packing, annual volume, destination port, intended use and required test items. We can then build the commercial offer around one measurable specification instead of a general product name.
Frozen black fungus strips shown as loose pieces on stainless steel processing equipment.
Quick Commercial Specification
The following Grade A offer gives purchasing and QA teams a defined starting point. Contract specifications can use tighter limits, but the quotation, approved sample, specification sheet, packing declaration and COA should use the same product identity and units.
| Product | IQF Frozen Black Fungus Strips / Frozen Shredded Black Fungus | Market Terms | Frozen wood ear mushroom strips; IQF black fungus strips |
|---|---|---|---|
| Commercial Identity | Cultivated black wood ear | Botanical Name | Auricularia heimuer |
| Ingredient | 100% black fungus | Origin | Fujian, China |
| Standard Cut | 4-6 mm width, natural length | Other Cuts | 3-5 mm strips; 15 x 15 mm; 20 x 20 mm |
| Process | Selected, washed, trimmed, cut, blanched, cooled, drained and IQF frozen | Grade | Grade A; Premium A+ by tighter contract |
| Packing | 1 x 10 kg, 2 x 5 kg, 10 x 1 kg; 400 g, 500 g, 800 g or 1 kg retail bags | MOQ | 12 MT per standard specification |
| Shelf Life | 24 months from production date | Storage | Keep frozen at -18°C or below |
| Lead Time | 15-21 days after order and packing details are set | Loading Port | Xiamen, China |
| Trade Terms | FOB, CFR/CNF or CIF | Payment | T/T or irrevocable L/C at sight |
Frozen Black Fungus Is Not Dried Black Fungus
Product form changes receiving, storage, preparation and yield calculations. We keep the frozen and dried formats separate in the specification, label and quotation.
| Decision Point | IQF Frozen Black Fungus | Dried Black Fungus |
|---|---|---|
| Storage | Frozen storage at -18°C or below | Dry ambient storage under controlled humidity |
| Preparation | Portion from frozen or controlled thawing; cook before consumption | Requires rehydration and subsequent cooking |
| Commercial weight | Quoted as frozen net weight with glaze declared separately | Quoted as dry weight; rehydrated yield varies |
| Operational value | Pre-cleaned and pre-cut for repeatable dosing | Compact storage but needs soaking time and yield control |
Cut Forms and Application Matching
Cut size affects portioning, filling distribution, visible ingredient size, texture and breakage. We quote each cut as a separate SKU so receiving teams do not have to interpret vague terms such as "slice" or "shredded."
4-6 mm Standard Strips
Our main commercial form for foodservice, hotpot supply, ready meals, soup production and central kitchens. Natural length retains a visible wood-ear identity while supporting practical portioning.
15 x 15 mm and 20 x 20 mm
Square cuts provide a more regular visible piece for mixed vegetables, prepared meals, meal kits and industrial formulations that use countable, repeatable inclusions.
A caliper in the product sample illustrates why cut dimensions belong in the approved specification.
How We Define Size Acceptance
For strip orders, the declared width is the primary dimensional control and natural length is allowed. Our Grade A target is at least 90% by weight within the declared cut specification. The working width tolerance is the declared range with a maximum individual deviation of 1 mm during routine inspection.
For square-cut orders, the contract states the nominal length and width, the acceptable irregular-piece percentage and the inspection sample weight. This separates ordinary natural variation from pieces that are too large, too fine or unsuitable for the buyer's dosing system.
Grade A Physical and Sensory Standard
Black fungus quality cannot be reduced to colour alone. We inspect cut conformity, root material, broken pieces, clumping, frost, texture, odour and hard foreign material against one written acceptance table.
| Parameter | Grade A Limit | Inspection Meaning |
|---|---|---|
| Size conformity | At least 90% by weight | Pieces meet the declared strip or square-cut range. |
| Ice glaze | Maximum 5% by weight | Glaze is declared separately and is not used to obscure paid product weight. |
| Clumped product | Maximum 2% by weight | Product remains loose and portionable; a clump contains fewer than three attached pieces. |
| Root or base residue | Maximum 1.0% by weight | Excess hard base material is removed before cutting. |
| Broken or irregular pieces | Maximum 10% by weight | Small fragments and off-size shapes are separated from conforming pieces. |
| Excessively soft pieces | Maximum 1.0% by weight | Finished pieces should retain an elastic, non-mushy bite after cooking. |
| Colour | Natural dark brown to black | Natural variation between the smooth and lighter reverse surfaces is acceptable; abnormal bleaching is not. |
| Mould, decay or insect damage | Absent | Affected material is not acceptable in the finished product. |
| Metal, glass, stone and hard plastic | Absent | Critical hard foreign material is unacceptable. |
| Odour | Characteristic; no sour, fermented or chemical odour | Sensory inspection is completed on the lot sample. |
Processing Flow and Risk Control
We connect every production stage with a product risk and a measurable release point. Frozen storage does not sterilize food, so raw-material condition, water control, heat treatment, hygienic handling and final inspection remain important.
1. Raw Material Receiving
Species identity, incoming condition, colour, substrate residue, decay and lot information are recorded.
Species identity, incoming condition, colour, substrate residue, decay and lot information are recorded.
2. Sorting and Trimming
Unsuitable pieces, hard bases, visible substrate and damaged material are removed.
Unsuitable pieces, hard bases, visible substrate and damaged material are removed.
3. Washing
Controlled washing reduces sand, soil and loose surface impurities before cutting.
Controlled washing reduces sand, soil and loose surface impurities before cutting.
4. Cutting
Strip width or square-cut dimensions are set for the ordered SKU and checked during production.
Strip width or square-cut dimensions are set for the ordered SKU and checked during production.
5. Blanching
Time and temperature follow the approved processing route for this not-ready-to-eat product.
Time and temperature follow the approved processing route for this not-ready-to-eat product.
6. Cooling and Draining
Surface water is reduced to protect IQF separation and limit excessive ice formation.
Surface water is reduced to protect IQF separation and limit excessive ice formation.
7. IQF Freezing
Prepared pieces are frozen individually to maintain a free-flowing condition.
Prepared pieces are frozen individually to maintain a free-flowing condition.
8. Final Sorting
Colour, cut, broken pieces, root material, clumps, frost and visible foreign matter are checked.
Colour, cut, broken pieces, root material, clumps, frost and visible foreign matter are checked.
9. Detection and Packing
Detection equipment, net-weight control, sealing and label review are completed before frozen storage.
Detection equipment, net-weight control, sealing and label review are completed before frozen storage.
10. Lot Release
Inspection records, batch identification and agreed COA items connect the finished lot with shipment documents.
Inspection records, batch identification and agreed COA items connect the finished lot with shipment documents.
General IQF tunnel equipment supports rapid freezing and loose-piece separation; this image illustrates freezing capability and is not presented as a dedicated black fungus line.
Foreign Material, Detection and Packing Checks
Wood ear can carry sand, substrate fragments or hard base material if raw-material cleaning and trimming are weak. We therefore use layered controls rather than relying on one final machine. Receiving inspection, washing, trimming, manual sorting, equipment hygiene, final visual inspection and detection checks each address a different risk.
Critical hard foreign material-metal, glass, stone and hard plastic-is specified as absent. Visible sand, substrate and wood fragments are removed during sorting and inspection. Detection sensitivity and test-piece records are stated in the production or inspection documents applicable to the order rather than represented by one universal number for every factory and package format.
Packing inspection covers net weight, inner-bag integrity, seal condition, carton strength, product name, cut, lot code, production date, best-before date and frozen-storage statement. These checks reduce receiving disputes caused by a correct product placed in the wrong bag, carton or label.
Generic packed-carton detection equipment illustrates a final foreign-material control point; no product-specific line claim is made.
Microbiological Specification
Our standard offer is a not-ready-to-eat frozen ingredient intended for further cooking. The microbiological specification therefore combines process-hygiene indicators with pathogen criteria. The final purchase specification states the test method, sampling plan, reporting unit and lot-release rule.
| Test Item | Grade A Limit | Premium A+ Option | COA Reporting |
|---|---|---|---|
| Total Plate Count | ≤100,000 CFU/g | ≤20,000 CFU/g | Actual lot result |
| Yeast | ≤1,000 CFU/g | ≤1,000 CFU/g | Actual lot result |
| Mould | ≤1,000 CFU/g | ≤1,000 CFU/g | Actual lot result |
| Coliforms | ≤100 CFU/g | ≤100 CFU/g | Actual lot result |
| E. coli | <10 CFU/g | <10 CFU/g | Actual lot result |
| Staphylococcus aureus | ≤100 CFU/g | ≤100 CFU/g | Actual lot result |
| Salmonella | Absent in 25 g | Absent in 25 g | Detected / not detected for the tested lot |
| Listeria monocytogenes | Absent in 25 g | Absent in 25 g | Detected / not detected for the tested lot |
Heavy Metals, Residues and Ingredient Declarations
Mushrooms require source-aware chemical control because growing substrate and cultivation conditions can affect the risk profile. We place exact commercial targets in the product specification and report actual tested values on the applicable batch COA or laboratory report.
| Control Item | Standard Target | Commercial Use |
|---|---|---|
| Lead (Pb) | ≤0.30 mg/kg | GreenLand commercial contract target |
| Cadmium (Cd) | ≤0.15 mg/kg, wet weight | Suitable for the current EU maximum level for cultivated fungi other than Agaricus bisporus |
| Total arsenic (As) | ≤0.50 mg/kg | GreenLand commercial contract target |
| Mercury (Hg) | ≤0.05 mg/kg | GreenLand commercial contract target |
| Pesticide residues | Each analyte within the destination-market MRL; 0.01 mg/kg EU default where no specific MRL is set | Multi-residue screening plan by market and order |
| Added sulphites | Not added | Ingredient and process declaration |
| Artificial colour | Not added | Ingredient and process declaration |
COA, Specification and Batch Traceability
A specification limit is the agreed acceptance standard. It is not an actual test result. The COA Actual Result column records the measured or observed result for the corresponding production lot. We keep these two functions separate so QA teams can see both the target and the lot performance.
Specification Sheet
Product identity, botanical name, ingredient, cut, grade, physical tolerances, micro limits, chemical limits, packing, shelf life, storage and intended use.
Batch COA
Lot number, production date, report date, test items, units, specification limits, batch Actual Results, methods, release conclusion and authorized approval.
Shipment File
Commercial invoice, packing list, bill of lading, certificate of origin and market- or order-specific supporting documents.
Traceability Link
Raw-material lot, processing date, packing batch, carton code, cold-storage record, shipment lot, container number and seal information.
General supplier certificate display for document review. It is not a black-fungus batch COA or a product-specific certificate claim.
Packing, Private Label and Loading Plan
Packing must fit the buyer's channel as well as the product. We separate industrial bulk cartons, foodservice bags and retail/OEM packs because their bag strength, label, carton and loading requirements are different.
| Channel | Packing Options | Details We Set |
|---|---|---|
| Industrial bulk | 1 x 10 kg PE bag/carton or 2 x 5 kg/carton | Net weight, bag thickness, carton strength, lot code and pallet requirement |
| Foodservice | 10 x 1 kg/carton or agreed multi-bag format | Portion size, resealing expectations, kitchen handling and case count |
| Retail / OEM | 400 g, 500 g, 800 g or 1 kg bags | Artwork, barcode, label language, importer details, cooking statement and carton marks |
| Mixed container | From 3-5 MT per suitable SKU | SKU count, carton dimensions, pallet plan, loading order and common temperature requirement |
A standard 20 ft refrigerated container loads approximately 10-12 MT. A 40 ft high-cube refrigerated container loads approximately 22-24 MT. Final loading quantity depends on carton dimensions, bag configuration, pallet use and legal payload. We calculate the shipment plan from the approved packing rather than treating one container figure as universal.
Commercial Application Guide
Ready Meals and Meal Kits
Use 4-6 mm strips or 15 x 15 mm cuts when visible ingredient distribution and repeatable dosing matter. Define reheating conditions, sauce system and acceptable water release during product trials.
Fillings and Blended Products
Use 3-5 mm fine strips when the fungus must spread evenly through dumpling, spring-roll or mixed vegetable fillings without creating oversized pieces.
Hotpot and Foodservice
Use 4-6 mm natural-length strips or 20 x 20 mm cuts where visible wood-ear texture is important. Foodservice packs should match daily portioning and freezer handling.
Soup and Sauce Manufacturing
Choose the cut according to pumping, mixing and filling equipment. A controlled broken-piece level reduces fines and helps maintain visible inclusions after industrial processing.
Retail Frozen Packs
Retail programs need clear product naming, frozen storage, not-ready-to-eat wording, cooking instructions, lot coding, importer information and artwork that matches the actual cut.
Import and Distribution
Bulk distributors can use 10 kg cartons and mixed frozen-mushroom loading. Product identity, packing list, COA, carton marks and cold-chain documents are kept aligned by lot.
Loose frozen strips show the natural curved form of cut wood ear.
Square and irregular cut pieces provide a more visible inclusion than fine strips.
Whole black wood ear illustrates the natural raw-material shape before commercial cutting.
Cold Storage and Export Loading
Finished product is stored at -18°C or below and shipped in a refrigerated container. Repeated thawing and refreezing can increase clumping, frost, drip loss and texture damage, so loading readiness, carton condition and frozen status form part of shipment control.
General cold storage illustrates frozen holding before shipment; it is not described as a dedicated black fungus warehouse.
General frozen-food container loading supports carton, temperature and shipment-readiness checks.
Additional Product Appearance Reference
Cut pieces show natural colour variation and frozen surface condition.
Close-up of strip form used for the standard 4-6 mm procurement specification.
Sample Evaluation and Lot Acceptance
A photo cannot define the full quality of frozen black fungus. Before a commercial program starts, we recommend evaluating a representative frozen sample against the same written standard that will be used for bulk production. The sample record should identify the product name, species, strip width or cut size, batch, packing, frozen condition and intended application. This prevents a visually attractive sample from being approved without the dimensional, texture and defect criteria needed for repeat orders.
The frozen-pour check is completed first. Open the sample while it is still frozen, spread it on a clean inspection surface and record free-flowing condition, clumps, frost, broken pieces, root material, colour variation and visible foreign material. Weighing the conforming and non-conforming fractions gives a reproducible percentage instead of a general comment such as "too many pieces." For a 4-6 mm strip order, the measured sample should show at least 90% size conformity, no more than 2% clumped product, no more than 1.0% root or base residue and no more than 10% broken or irregular pieces.
The cooked evaluation must use one repeatable method. Record sample weight, water or sauce ratio, heating time, product temperature, holding time and drainage method. Compare elasticity, chewiness, surface stickiness, water release and broken-piece formation after heating. The target is an elastic bite without a mealy, mushy, slimy or rubber-like result. Industrial customers should repeat the test in their actual soup, sauce, filling, meal-kit or hotpot process because product behaviour can change with acidity, salt, mechanical mixing and holding time.
Bulk-lot acceptance should state the lot definition, number of cartons sampled, sampling locations, test items and decision rule. Samples should come from more than one pallet or container position rather than only the nearest carton. Critical foreign material, mould or decay results in a hold and investigation. Dimensional or minor-defect findings are assessed against the written percentage limits. Where a laboratory result is required, the test method, sample unit and responsibility for retained samples should be recorded before shipment.
Texture, Water Release and Production Performance
The main commercial value of black wood ear is its recognisable elastic texture. That performance can become unstable when incoming material varies in thickness, cutting is uneven, blanching is excessive, surface water remains before freezing or the cold chain fluctuates. We therefore treat texture as a result of the complete process rather than a descriptive adjective.
Strip width and natural thickness should match the application. Fine 3-5 mm strips distribute efficiently through fillings but can be more sensitive to breakage during intensive mixing. Standard 4-6 mm strips provide a stronger visible inclusion and a firmer bite. Square cuts create a larger piece, but the production trial should check whether the customer's pumps, fillers and portioning equipment can handle the size without blockage or excessive mechanical damage.
Water release is evaluated under the customer's working process. After a fixed frozen weight is heated, the customer can record the cooked product weight, drained liquid and visual condition. The same method should be repeated for trial and bulk lots. A stable result means that the fungus retains its form and elastic bite without creating excessive free liquid, surface slime or collapsed pieces under the agreed treatment. We do not publish one universal drip-loss limit because a soup process, a dry filling and a retail hotpot pack use different heating and drainage conditions.
Cold-chain evidence supports this performance. Heavy frost, a solid frozen block, distorted bags or wet cartons can indicate handling or temperature problems. Receiving teams should inspect container temperature information, carton condition, product temperature and signs of thaw-refreeze before opening representative cartons. The receiving record should connect the finding with the lot number, pallet position, container and seal so any investigation uses traceable evidence.
Destination-Market and Customer Document Matrix
One document package does not fit every destination or customer. We prepare the commercial and quality file around the product form, market, channel, shipment terms and customer approval process. The specification remains the central reference, while each supporting document has a separate purpose.
| Document | Core Content | Buyer Use |
|---|---|---|
| Product specification | Identity, species, ingredient, cut, grade, defect limits, processing, tests, packing, shelf life and storage | Purchase approval, QA standard and repeat-order reference |
| Packing specification | Bag material, net weight, case count, carton dimensions, label fields, barcode and pallet plan | Warehouse receiving, artwork control and loading calculation |
| COA | Lot identity, limits, batch Actual Results, method references and release status | Lot release and customer QA filing |
| Laboratory report | Selected microbiology, pesticide residues, heavy metals or customer-specific analyses | Risk-based review and destination-market compliance file |
| Ingredient and allergen statement | 100% black fungus, additive declaration and applicable allergen information | Retail label, customer technical file and formulation review |
| Certificate copies | Applicable company or site, scope, issuing body and validity date | Supplier qualification and customer audit |
| Commercial invoice and packing list | Product description, quantity, carton count, net/gross weight, value and shipping references | Payment, customs clearance and warehouse planning |
| Bill of lading and origin document | Shipper, consignee, ports, container, seal, cargo and origin information | Transport control, customs declaration and import filing |
| Loading evidence | Carton status, loading sequence, container number, seal number and available temperature evidence | Shipment release and claim evidence |
Order Control from RFQ to Repeat Shipment
A reliable order begins with an RFQ that defines more than the product name. We use the requested cut, intended use, defect limits, pack size, order quantity, destination port, required documents and delivery window to build the quotation. The quoted unit price should state its trade term, packing basis, net-weight basis and loading assumption so commercial comparisons use the same conditions.
For a first order, the sample and specification are reviewed together. Product photos can support the discussion, but the written standard governs dimensions, defects, glaze, clumping, microbiology, chemical controls, packing and storage. For OEM programs, artwork review covers product name, ingredient, net weight, lot/date fields, storage statement, preparation statement, importer information, language, barcode and carton marks. Printing and packaging schedules are added to the normal production lead time.
During production, the order is linked with raw-material and processing records. Finished-goods inspection checks cut conformity, colour, frozen condition, clumps, root residue, broken pieces, foreign material, net weight, seals and labels. The batch COA uses the test scope in the order file. Cartons are moved into frozen storage after packing and held for the planned refrigerated shipment.
Before loading, we review shipment quantity, carton status, lot codes, document matching and container arrangement. Mixed containers require an SKU loading sequence and carton-count plan. Palletised and floor-loaded shipments have different usable capacities, so loading quantity is calculated from the actual approved carton and legal payload. The shipment file connects the commercial invoice, packing list, bill of lading information and available loading evidence.
For repeat orders, the previous approved specification, packing version and lot records provide the baseline. Changes to species, origin, process, cut, bag, carton, label, test scope or production site should not be hidden inside a routine repeat quotation. Keeping version-controlled specifications and artwork reduces accidental changes and gives purchasing teams a clear reference when comparing delivered lots over time.
Receiving Findings, Retained Samples and Claim Evidence
If a receiving concern appears, isolate the affected cartons by lot and record the evidence before the product is mixed into normal stock. Useful records include container and seal numbers, receiving time, product temperature, temperature-logger data when available, pallet location, carton condition, bag condition, lot code, affected quantity, photographs and the inspection sample method.
For cut-size, clump, glaze, root-residue or broken-piece findings, use the test method and sample weight stated in the specification. Report both the measured result and the applicable limit. For sensory or cooking findings, repeat the agreed preparation method and record time, temperature, water or sauce ratio, holding time and drainage method. This makes it possible to distinguish a product issue from a difference in handling or application.
Retained samples should remain sealed, identified and frozen at -18°C or below. The record should show who collected the sample, when it was taken, the carton and lot, the seal identification and storage location. Where laboratory testing is needed, the parties should use the agreed method and an appropriate accredited laboratory. Pathogen, foreign-material or chemical-limit findings require a controlled hold and investigation rather than an informal visual comparison.
We review the delivered lot against the purchase specification, approved packing, COA and shipment records. The evidence chain helps determine whether the next action is acceptance, additional sampling, sorting, laboratory testing, corrective work, commercial settlement or rejection under the contract. A written process protects both parties and produces clearer preventive action for the next shipment.
Why Source IQF Black Fungus with GreenLand-food
We treat frozen black fungus as a specification-controlled ingredient rather than a generic mushroom item. You receive separate choices for 3-5 mm strips, 4-6 mm strips, 15 x 15 mm cuts and 20 x 20 mm cuts, with defined physical limits for size conformity, glaze, clumping, root residue, broken pieces and critical foreign material.
Our commercial discussion connects the cut with the application, packing and loading plan. A food manufacturer can build the order around dosing and texture performance; a distributor can use bulk cartons and mixed loading; a foodservice customer can select multi-bag cartons; and a retail brand can develop artwork, barcode, label language and carton marks for its market.
We also connect the shipment with a specification sheet, batch COA structure, selected laboratory reports, traceability information, export documents, cold storage and container loading. This gives purchasing, QA, logistics and warehouse teams one consistent product identity from quotation through receiving.
Frequently Asked Questions
1. Is frozen shredded black fungus the same as dried black fungus?
No. Our product is cleaned, cut and IQF frozen, stored at -18°C or below and intended for further cooking. Dried black fungus is shelf-stable in dry storage and requires rehydration before cooking.
2. What species is used for the black fungus strips?
The standard commercial identity is cultivated black wood ear, botanically declared as Auricularia heimuer. Product and shipment documents use the same species declaration.
3. What is the standard strip size?
The main specification is 4-6 mm wide with natural length. We also supply 3-5 mm fine strips, 15 x 15 mm cuts and 20 x 20 mm cuts.
4. Is the product blanched?
The standard processing route includes blanching, followed by cooling, draining and IQF freezing. The process description and intended-use statement are included in the approved specification.
5. Is IQF black fungus ready to eat?
No. We supply it as a not-ready-to-eat frozen ingredient for further cooking or industrial heat treatment. Retail or foodservice labels should retain clear cooking instructions.
6. How do you control clumping and excessive ice?
We reduce surface water before IQF freezing, inspect loose-piece condition and use a Grade A clump limit of 2% by weight. Ice glaze is limited to 5% by weight and declared separately.
7. What foreign material standard applies?
Metal, glass, stone and hard plastic are specified as absent. Sorting, washing, trimming, final visual inspection and detection controls address sand, substrate, hard bases and equipment-related risks.
8. What microbiological limits can you supply?
Grade A includes Total Plate Count ≤100,000 CFU/g, yeast and mould ≤1,000 CFU/g each, coliforms ≤100 CFU/g, E. coli <10 CFU/g, and absence of Salmonella and Listeria monocytogenes in 25 g.
9. Does the COA show actual batch results?
Yes. The specification column states the agreed limit, while the Actual Result column states the measured or observed value for the corresponding production lot. We do not present specification limits as batch test results.
10. What bulk and foodservice packing is available?
Standard options are 1 x 10 kg, 2 x 5 kg and 10 x 1 kg per carton. Bag material, carton strength, net weight, pallet use and carton marks are stated in the packing specification.
11. Can you supply private-label retail packs?
Yes. Common sizes are 400 g, 500 g, 800 g and 1 kg. We review artwork, barcode, label language, importer information, frozen-storage wording, cooking statement and outer-carton marks.
12. What are the MOQ and lead time?
The standard MOQ is 12 MT per specification. Normal production lead time is 15-21 days after order and packing details are set. Retail bags and special testing can require a longer schedule.
13. Can black fungus be loaded with other frozen products?
Mixed loading is available for compatible SKUs, normally from 3-5 MT per item. All products must share a suitable frozen temperature, and the carton dimensions and pallet plan must fit the container layout.
14. What information should we send for a quotation?
Send the product form, cut size, grade, defect limits, packing, quantity, destination port, application, private-label needs, required documents, target delivery schedule and mixed-container plan.
Send a Complete Shredded Black Fungus RFQ
For a quotation that your purchasing and QA teams can use directly, include the following information:
- 3-5 mm or 4-6 mm strips, 15 x 15 mm or 20 x 20 mm cuts
- Grade A or Premium A+ microbiological option
- Required defect, clump, glaze and root-residue limits
- Bulk, foodservice or retail/OEM packing
- Order quantity and annual volume
- Destination country and port
- Foodservice, ready-meal, filling, soup, hotpot or retail application
- COA, microbiology, heavy-metal and residue report requirements
- Private-label artwork, barcode and label language
- Pallet and mixed-container requirements
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Technical specification · reference schedule
Frozen Shredded Black Fungus
We review the selected form, grade, process and packing against the technical schedule below. Published and TDS values are specification references for order review. External benchmarks apply only within their stated scope. Acceptance is governed by the signed SKU specification; the identified lot COA reports actual measured results.
Form: Shreds / strips
Product category: Frozen Black Fungus
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Botanical Name | Auricularia heimuerPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | Fujian, ChinaPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Standard Cut | 4-6 mm width, natural lengthPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Other Cuts | 3-5 mm strips; 15 × 15 mm; 20 × 20 mmPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Grade | Grade A; Premium A+ by tighter contractPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Colour - Grade A Limit | Natural dark brown to blackPublished reference | Natural variation between the smooth and lighter reverse surfaces is acceptable; abnormal bleaching is not. Programme: Grade A Limit. |
| Odour - Grade A Limit | Characteristic; no sour, fermented or chemical odourPublished reference | Sensory inspection is completed on the lot sample. Programme: Grade A Limit. |
| Artificial colour - Standard Target | Not addedPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Standard Target. |
| Artificial colour - Commercial Use | Ingredient and process declarationPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Commercial Use. |
| Cross-section & length distribution | Report cross-section, length fractions and short/sliver material separately for the selected strip grade. | Gauge both cross-section axes and sort a representative frozen sample by the agreed length bands. |
| Declared product form | Shreds / strips | Match approved sample, pack label and order form. Published page identity; approve selected grade before order. |
| Sensory acceptance | Characteristic colour, flavour and texture for the declared product; no abnormal odour or visibly deteriorated material.External reference Codex | Compare an identified frozen sample with the approved grade and defect schedule. External technical reference; confirm SKU and market applicability. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Root or base residue - Grade A Limit | Maximum 1.0% by weightPublished reference | Excess hard base material is removed before cutting. Programme: Grade A Limit. |
| Lead (Pb) - Standard Target | ≤0.30 mg/kgPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Standard Target. Published commercial target; verify current destination limits, edible-part basis and any processing factor before approval. |
| Lead (Pb) - Commercial Use | GreenLand commercial contract targetPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Commercial Use. |
| Cadmium (Cd) - Standard Target | ≤0.15 mg/kg, wet weightPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Standard Target. Published commercial target; verify current destination limits, edible-part basis and any processing factor before approval. |
| Cadmium (Cd) - Commercial Use | Suitable for the current EU maximum level for cultivated fungi other than Agaricus bisporusPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Commercial Use. |
| Total arsenic (As) - Standard Target | ≤0.50 mg/kgPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Standard Target. Published commercial target; verify current destination limits, edible-part basis and any processing factor before approval. |
| Total arsenic (As) - Commercial Use | GreenLand commercial contract targetPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Commercial Use. |
| Mercury (Hg) - Standard Target | ≤0.05 mg/kgPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Standard Target. Published commercial target; verify current destination limits, edible-part basis and any processing factor before approval. |
| Mercury (Hg) - Commercial Use | GreenLand commercial contract targetPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Commercial Use. |
| Pesticide residues - Standard Target | Each analyte within the destination-market MRL; 0.01 mg/kg EU default where no specific MRL is setPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Standard Target. |
| Pesticide residues - Commercial Use | Multi-residue screening plan by market and orderPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Commercial Use. |
| Codex reference: mineral impurities | ≤0.2 % m/mExternal reference Codex | Residue insoluble in hydrochloric acid after ashing; use relevant CXS 234-1999 method. No fixed sample mass stated in §3.3.6. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. |
| Prepared yield / water release | Evaluate thawed or cooked yield under one agreed preparation protocol; differentiate natural exudate from added water or loose ice. | Report initial mass, preparation conditions, drained edible mass and yield percentage. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Total Plate Count - Grade A Limit | ≤100,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Total Plate Count - Premium A+ Option | ≤20,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Yeast - Grade A Limit | ≤1,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Yeast - Premium A+ Option | ≤1,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Mould - Grade A Limit | ≤1,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Mould - Premium A+ Option | ≤1,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Coliforms - Grade A Limit | ≤100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Coliforms - Premium A+ Option | ≤100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| E. coli - Grade A Limit | <10 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| E. coli - Premium A+ Option | <10 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Staphylococcus aureus - Grade A Limit | ≤100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Staphylococcus aureus - Premium A+ Option | ≤100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Salmonella - Grade A Limit | Absent in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Salmonella - Premium A+ Option | Absent in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Listeria monocytogenes - Grade A Limit | Absent in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Grade A Limit. |
| Listeria monocytogenes - Premium A+ Option | Absent in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: Premium A+ Option. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Storage | Keep frozen at -18°C or belowPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Packing | 1 × 10 kg, 2 × 5 kg, 10 × 1 kg; 400 g, 500 g, 800 g or 1 kg retail bagsPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months from production datePublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Process | Selected, washed, trimmed, cut, blanched, cooled, drained and IQF frozenPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Confirm edible species and hydration/cooking route; inspect attachment trimming and cavity washing. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | 100% black fungusPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Ice glaze - Grade A Limit | Maximum 5% by weightPublished reference | Glaze is declared separately and is not used to obscure paid product weight. Programme: Grade A Limit. |
| Added sulphites - Standard Target | Not addedPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. Programme: Standard Target. |
| Added sulphites - Commercial Use | Ingredient and process declarationPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. Programme: Commercial Use. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Size conformity - Grade A Limit | At least 90% by weightPublished reference | Pieces meet the declared strip or square-cut range. Programme: Grade A Limit. |
| Clumped product - Grade A Limit | Maximum 2% by weightPublished reference | Product remains loose and portionable; a clump contains fewer than three attached pieces. Programme: Grade A Limit. |
| Broken or irregular pieces - Grade A Limit | Maximum 10% by weightPublished reference | Small fragments and off-size shapes are separated from conforming pieces. Programme: Grade A Limit. |
| Mould, decay or insect damage - Grade A Limit | AbsentPublished reference | Affected material is not acceptable in the finished product. Programme: Grade A Limit. |
| Metal, glass, stone and hard plastic - Grade A Limit | AbsentPublished reference | Critical hard foreign material is unacceptable. Programme: Grade A Limit. |
| Codex reference: organic impurities of vegetable origin | ≤0.02 % m/mExternal reference Codex | Vegetable-origin admixture as defined in §2.2.6; no fixed sample mass stated in §3.3.6. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. |
| Intrinsic defect classification | Root attachment, substrate, grit, coarse hard pieces and deteriorated tissue. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Species and source identity | Link declared edible species, cultivated/wild status and source lot to the packing lot; retain component identity for a blend. Codex | Reconcile source declaration, intake record and final ingredient statement. |
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
Order approval: Confirm the selected form and grade, ingredient formula, intended use, destination market, packing, sampling plan and test panel. The signed specification controls acceptance; the identified lot COA reports actual results.
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