1. The company uses a vacuum freeze-drying technology, products to maintain the original taste and aroma mushrooms, fresh baked smell and taste similar to mushrooms, the head of the Hong strong and lasting. Flavor and quality products with excellent quality. Traditional production by spray drying, the required high temperature (160 ℃) process caused by the loss of flavor substances, decomposition and nutrient variability. 
 2. The company mushroom soup mushroom soup from a pure extract, do not add any other substances. While the similar products produced using spray drying in order to avoid coking need to add dextrin (50% of the amount of general account products), the purity and value of their products is poor. 
 3. The core technology of independent innovation, the product of heavy metals, microbial content were lower than limits set by the state, while flavor and nutrient content increased. Products easily soluble in aqueous solution without any impurities and to clarify the turbidity. 
 4. This product is widely used in various types of convenience foods such as dehydrated soup packets and liquid can be added to condiments, jams, snack foods, health foods and so on. Can be used as a direct brewing high nutrition food for human consumption. 
 The company's products use aluminum foil bag, the specific weight according to customer needs. Products in the dark at room temperature under dry conditions, the state closed shelf life of two years.