The present invention discloses a
salt water black
fungus production technology. The production technology includes the steps that
salt water is prepared, wherein
tap water is processed by a filter and a sterilizer to obtain 100 parts by weight of
sterile water, 6-10 wt% of pickle salt, 3-6 wt% of
sucrose and then 2-4 wt% of seasonings are added into the 100 parts by weight of
sterile water, and the mixture is put into a pickle
jar to conduct a sealed
fermentation at a temperature of 25-40 DEG C for 5-30 days to obtain the sterile processed water; black
fungus is subjected to pre-treatment, wherein the black
fungus is soaked with 0.5-1 wt% of
sodium alginate for 2-4 hours, then the soaked black fungus is rinsed with water, then the rinsed black fungus is soaked with 0.5-2 wt% of
calcium chloride for 3-6 hours, the soaked black fungus is repeatedly washed with water, the impurities are removed, and the cleaned black fungus is subjected to air-
drying treatment; the treated black fungus is mixed with the prepared
salt water at a weight ratio of 1:(2-6), and the mixture is vacuum bagged or bottled; and the treated salt water black fungus is subjected to sterilization treatment through
pasteurization at a temperature of 85-95 DEG C for 30-60 minutes, then the sterilized products are subjected to segmented cooling, the water on the
package surface is wiped out, the products are subjected to
air drying further, and the air-dried products are subjected to
final labeling, code printing and box packing. The salt water black fungus can meet market demands, facilitates far transportation and foreign export, enhances economic efficiency, and is convenient and fast, and suitable for life tastes of modern people.