Fresh fruits and vegetables are processed by vacuum freeze-drying technology, which has triple protection from production and processing to packaging and marketing:
1) Low temperature (below -25°C) sublimation drying to reduce the destruction of vitamins and heat-sensitive substances due to high temperature during the drying process of the product.
2) Sublimation freeze-drying under vacuum (absolute pressure less than 5pa, residual oxygen content less than 1/100,000 atmospheric pressure) to reduce the damage to vitamins due to oxidation during product drying.
3) After freeze-drying, the finished product is packaged in an aluminum foil bag and sealed. Reduce the loss of the original color, aroma, taste and nutrients of the product during storage.