Vacuum Freeze Drying Tehnology (FD) is the most advance food preservation technology available in the market. Vacuum Freeze Dried is by quick freeze the fresh food, the product is then send in to a low vacuum, low temperature chamber to subtime the ice to the gaseous stage. Freeze dried retain most of the structure, smell, taste, colour and nutrient of the fresh food.
真空冻干燥技术
简称冻干(FD), 是目前世上先进的食品保鲜技术。冻干是将新鲜原料速冻后, 在真空低温环境中升华脱水的食品保鲜技术。冻干即保留了食品原有的色, 香, 味, 形, 也最大限度地保存了食品中的维生素等营养物质。
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Nutrition Information 营养成分 |
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| ITEMS (项目) |
PER 100g
(每100克)
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PER SERVING
20g (每20克)
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| Energy 能量 |
374.3kcal / 1567.1kj
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187.2kcal / 783.6kl
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| Protein 蛋白质 |
3.8g
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1.9g
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| Carbohydrate 碳水化合物 |
84.4g
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42.2g
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| Total Fat 终脂肪 |
2.4g
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1.2g
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