采用先进的低温脱水技术，整个过程在低温环境下进行，能避免鹿茸菇中的营养成分因高温而被破坏。与传统烘干或油炸工艺相比，低温脱水更好地保留了鹿茸菇本身的多种维生素、矿物质以及具有独特功效的多糖类物质，让消费者每一口都能摄取到鹿茸菇的天然精华。

Using advanced low temperature dehydration technology, the whole process is carried out in a low temperature environment, which can avoid the nutrients in velvet mushrooms being destroyed by high temperature. Compared with the traditional drying or frying process, low temperature dehydration better retains the various vitamins, minerals and polysaccharide substances with unique effects, so that consumers can absorb the natural essence of antler mushrooms in every bite.