How to pick dry fungus

How to Pick Dried Fungus: Hot Topics and Buying Guide on the Internet

Recently, food safety and healthy eating have become hot topics on the Internet, especially how to select high-quality dry food ingredients. This article will combine the hot content of the past 10 days to provide you with astructuredDried fungus buying guide.

1. Correlation analysis of hot topics across the entire network

2. Core indicators for purchasing dried fungus

3. Step-by-step purchasing method

Step one: Look at the place of origin

The black fungus produced in the Northeast (Heilongjiang/Jilin) has a long growth cycle due to the cold climate, and the meat is thicker. Recently, the single-day sales of Northeast Autumn Fungus, shown on a short video platform "Nongsong Live Broadcast", exceeded 500,000 kilograms.

Step 2: Measure foaming rate

Step Three: Check Certification

Pay attention to whether there is:
1. Organic food certification mark
2. Green food logo
3. Geographical indication protected product identification (such as "Dongning Black Fungus")

4. Consumption warning

According to a recent notification from the State Administration for Market Regulation, the main problems with unqualified dried fungus are:
• Sulfur dioxide residue exceeds the standard (37%)
• Heavy metal pollution (accounting for 29%)
• Illegal additives (24%)

5. Storage Tips

1. Store in a sealed and cool place to avoid moisture
2. Food desiccant or pepper can be added to prevent insects.
3. The best consumption period is within 6 months after purchase.

Recent data from an e-commerce platform shows that the three major factors consumers pay most attention to when purchasing dry goods are: safety (68%), taste (55%), and nutritional value (47%). By mastering these purchasing tips, you can easily avoid consumer traps and choose high-quality and healthy dried fungus.