瀏覽次數:251by:大本瑩

Dry food should be able to meet the ideal characteristics of the food itself, each have different food

的含水量與最適當的加工溫度，溫度過高會破壞食物本身的營養成份及 The water content and the most appropriate processing temperature, the temperature is too high will destroy the nutrients and the food itself

 

香氣，本公司多年來的研究、實驗及記錄，本乾燥技術競爭力如下： Fragrance, the company has been research, experiment and record, the dry and technological competitiveness are as follows:

  1. 乾燥時間短、速度快、種類多。 Drying time is short, fast, and diverse.
  2. 保留完整的營養成份（如：蛋白質、維他命、植物營養素等）。 Intact nutrients (such as: protein, vitamins, phytonutrients, etc.).
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