Expire date: 18/05/2024
About packaging:Our Kanghe uses airtight bags, and we use thick cardboard boxes for shipping to ensure that the products will not be pressed.1. Processing technologyGreen beans simply use the vacuum dehydration manufacturing technology from China, referred to as VF technology. VF technology originated from NASA's space food technology, and later developed the most mature in China! VF technology is food processing under vacuum conditions, which can reduce or even avoid the harm caused by oxidation (such as fatty acid rancidity, enzymatic browning and other oxidative deterioration, etc.) Color and flavor.a. Product features processed by VF technology:①Product appearance: In a vacuum state, using vegetable oil as a medium, the water inside the food will be rapidly evaporated and extracted, so that the product food is not easy to fade, change color, and brown, so that the product can maintain the original color and shape.② Taste and flavor: The raw materials are vacuum dehydrated in a sealed state. Most of the flavor components in the raw materials are watersoluble and do not dissolve in oils and fats, and with the dehydration of the raw materials, these flavor components are further concentrated.How to eat: Eat as a snack that is healthy, low in fat, and low in calories.The taste is crisp and sweet.
关于包装：
我们康赫都采用密封袋子，寄货时我们康赫用的是厚的纸皮箱，确保产品出货不会压到。
1.加工技术
四季豆干脆采用来自中国的真空脱水制造技术简称VF技术，VF技术起源于美国宇航局的太空食品技术，后在中国发展最为成熟！VF技术是在真空的条件下进行食品加工，可以减轻甚至避免氧化作用（例如脂肪酸败、酶促褐变和其他氧化变质等）所带来的危害，因此脱水处理的同时保留了产品的营养、色泽及风味。
a.VF技术加工的产品特点：
①产品外观：在真空状态下，以植物油作为媒介，食品内部的水份会急剧蒸发而抽出,使得产品食品不易褪色、变色、褐变，使得产品可以保持原有的色泽以及形状。
②口感风味：原料在密封状态下真空脱水。原料中的呈味成份大多数为水溶性，在油脂中并不溶出，并且随着原料的脱水，这些呈味成份进一步得到浓缩。因此采用真空脱水技术可以很好地保存原料本身具有的香味。且这种技术使得产品的含水率达到5%以下，故口感十分的酥脆可口、风味独特。
③营养价值：除了水溶性维生素会少许流失之外，其余的营养成分如植物纤维、矿物质、碳水化合物、植物蛋白等均保留不流失。
④保质期：由于含水量低于5%，使得产品的储存时间比传统的长久，常温保质期可达一年。
主要价值编辑
刀豆营养丰富，嫩荚含蛋白质6%，还有丰富的碳水化合物、维生素（尤其是维生素C）
食用方法：当零食吃，有健康，低脂肪，低卡路里。
口感爽脆，清甜。
