1 Highly nutritious

Vacuum freeze-drying is a drying process carried out under extremely low temperature and high vacuum conditions. During processing, the ingredients are basically in an oxygen-free and completely light-proof environment. Thermal denaturation is small, which effectively maintains the freshness of the ingredients. Color, aroma, taste, shape, and preserve various vitamins, carbohydrates, proteins and other nutrients and chlorophyll, biological enzymes, amino acids and other nutrients and flavor substances in the food to the maximum extent.

2 Extreme palatability

After fresh vegetables and fruits are dehydrated, their aroma and sugar are concentrated, making them taste sweeter and more delicious. Dehydrated fresh meat also tastes more delicious, improving palatability.

3. Highly water-rich

During the freeze-drying process, solid ice crystals sublimate into water vapor and leave gaps in the food. Therefore, vacuum freeze-dried pet food has a dry sponge-like porous structure, and therefore has ideal instant solubility and rapid and almost complete enrichment. water-based. Just add an appropriate amount of water when eating, and it can be restored to an almost fresh taste in a few seconds to a few minutes.

4. Super long-lasting freshness, easy to use

Freeze-dried pet food is completely dehydrated and light in weight, so it is very convenient to use and carry. Moreover, most freeze-dried pet food is packaged in vacuum or filled with nitrogen and stored away from light. The storage shelf life of this sealed package at room temperature can be as long as 3-5 years or even longer.

Compared with traditional meat pet food, especially raw food, freeze-dried pet food does not need to be stored in the refrigerator, which eliminates the need for thawing steps.

Freeze-drying is the sublimation of water, which means the moisture in the food material changes directly from solid to gaseous state. Therefore, during the drying process, the physical structure of the food material is maintained to the maximum extent, while the latter changes the water from liquid to gaseous state. The best method by far is vacuum freeze drying. Because at low temperature and low pressure, the physical structure of the food is basically unaffected, and it will not penetrate due to the humidity gradient existing inside and outside the cell wall, causing surface pores to shrink or internal water loss to dry up, and the sublimation point will rise in the low-pressure vacuum state. High, so drying efficiency is higher.