| Summary: | Blanching is a critical step in the processing of <i>Tremella fuciformis</i> (<i>T. fuciformis</i>). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of <i>T. fuciformis</i> were investigated. The results showed that the <i>T. fuciformis</i> blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of <i>T. fuciformis</i> after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in <i>T. fuciformis</i>. The study will provide the foundation for the factory processing of <i>T. fuciformis</i>.
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