Mushroom crisp boutique gift box

Because it contains a unique fragrance substance - mushroom essence, forming a unique mushroom fragrance, it is called "mushroom". Shiitake mushrooms are rich in vitamin D and 18 kinds of amino acids, the human body must 8 kinds of amino acids, shiitake mushrooms accounted for 7 kinds, and most of them are L-type amino acids, high activity, easy to be absorbed by the human body, digestibility up to 80%. Due to its rich nutrition, aroma and delicious taste, Shiitake has the reputation of "King of mushrooms", "Queen of mushrooms" and "Queen of plants". Shiitake mushrooms are rich in shiitake polysaccharides. Practice has proved that long-term consumption of shiitake mushrooms has the effect of enhancing human immunity, lowering lipid and preventing cancer.

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Snack food

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The nutritional value of mushroom

The ingredients for the shiitake chips

"Mushroom da" crisp mushrooms, raw materials come from the intersection of Funiu Mountain and Dabie Mountain, the watershed of the Yangtze River and the Huaihe River, the holy land of Pangu, the town of mushroom - Biyang County, Henan Province. Rich nutrition, ecological green materials. Enjoy the reputation of "Biyang mushroom A world". "Biyang flower Mushroom" is recognized as a National Geographic indication product, and it is a fine one in shiitake mushrooms. According to chemical analysis and determination, shiitake mushrooms produced in Biyang have half the water content of ordinary shiitake mushrooms, and the amino acid content is 3-4 times higher, so they have excellent taste and delicious taste. The company selects fresh young mushrooms in Biyang and completes the process from raw materials picking to finished products within 48 hours. Ensure the good quality of the shiitake crisp.

The source of shiitake chips

Shiitake mushroom chips are snacks made from fresh shiitake mushrooms embrittlement at low temperature under vacuum. It is a new kind of high-tech food in the world in recent years, because the operation at low temperature can maximize the preservation of food color, aroma and taste. The loss of natural pigments and aromatic substances of shiitake mushrooms can be reduced to a very low degree, and vitamin C can be maintained more than 90%, so the production of low temperature vacuum embrittleness technology makes shiitake mushrooms lose less nutrients, and maintain the original color, giving people the feeling of returning to simplicity, it can also be used as a ready to eat leisure, health food, camping fast food, wine, and American breakfast. Salad garnishes, etc.

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