The green beans selected from high quality planting bases, control the quality of raw materials from the source. Produced in an excellent origin, with mature planting technology and management mode, the excellent green beans planted scientifically and efficiently, naturally mature, carefully select, all safety indicators such as heavy metals and pesticide residues are monitored for each batch of raw materials. Self-build raw material acceptance standards, deepening standard requirements in terms of variety, origin, fruit type, specification, etc., forming a scientific and complete acceptance system.

Using VF technology to make green bean crisp, the ingredients are placed under reduced pressure, and the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). In a vacuum state, using vegetable oil as a medium, the water inside the green beans will evaporate rapidly, making the green beans crisp not easy to fade, and maintain the original color and shape. The aroma of the green beans can be well preserved, and the vegetables become snacks, which are very crispy, delicious and with a unique flavor. Except for a small loss of water-soluble vitamins, the rest of the nutrients such as plant fiber, minerals, carbohydrates and plant protein are retained.