Dry hazel mushroom will be polluted when it grows in the wild, and it contains some impurities and microorganisms. Blanching can effectively remove these impurities and microorganisms, remove the earthy smell and improve the hygiene and safety of food. Scalding can kill bacteria and other microorganisms on the surface of dried hazel mushrooms, thus reducing gastrointestinal problems.

Scalded dried hazelnuts are easier to cook and taste, and the taste will be softer. In addition, blanching can also help to remove some anti-nutritional factors such as oxalic acid and phytic acid from dried hazel mushrooms, making them easier to digest and absorb.