Busy busy

It’s been over a month since we last posted. That’s because we have been busy conducting microbiological and nutritional tests to see how our revolutionary, patent-pending advanced sous-vide aseptic packaging (ASAP) technology fares against conventional and upcoming food packaging technologies. For now, all we can say is that ASAP outperforms all other technologies in maintaining the taste and goodness of meat, whether it’s beef tenderloin, chicken breast or salmon fillet. Most importantly, ASAP enables all these food to be stored at room temperature for up to two years — no freezing, no wasted water or energy. Without saying, we are really proud of our invention.

已經超過一個月沒有更新，原因是我們正忙着進行微生物和營養測試，看看「先進真空低溫無菌包裝」（ASAP）技術相對傳統或發展中技術，有多大的優勢。初步結果顯示，ASAP在保存肉類味道和營養方面，例如牛柳、雞胸、三文魚柳等，都遠勝其他技術。最重要的是，ASAP能確保這些食物能夠在室溫下儲存兩年，不需冷藏，真正做到慳水慳電。亦因如此，我們為這項發明感到自豪。