1. Color retention effect: By using vacuum low-temperature dehydration, the medium temperature is greatly reduced, and the oxygen concentration in the dehydration kettle is also significantly reduced. The raw materials are not prone to fading, discoloration, or browning, and can maintain the color of the raw materials themselves. (no pigment, natural small amount of Maltose color retention)

2. Fragrance retention effect: Vacuum low-temperature dehydration is used, and the raw materials are heated in a sealed state. Most of the flavoring components in the raw materials are water-soluble and do not dissolve in oils. As the raw materials are dehydrated, these flavoring components are further concentrated. Therefore, using vacuum low-temperature technology can effectively preserve the fragrance of the raw materials themselves.

3. Preserve nutrition: Fresh fruits and vegetables are used as the main raw material, edible vegetable oil is used as the thermal medium (non frying process), and advanced technologies such as low-temperature vacuum dehydration are adopted. It can quickly dehydrate and dry in a very short time to obtain fruit and vegetable food with low water content. It retains the original shape, color, aroma, and taste of fruits and vegetables, and is rich in various nutrients such as vitamins, minerals, fibers, and has characteristics such as low sugar, low salt, low fat, and low heat.