How to use the pot: take out the seasoning bag, food bag, heating bag and box; Disassemble the seasoning bag and the ingredients bag, put them into the upper box, and pour 1/2 boxes of clear water; Tear open the heating package, put it flat in the lower box, add cold water to the bottom water level, quickly put the upper box into the lower box and cover it, and eat it after it is heated and cooked.

The self-cooking pot is heated by a heating bag, which consists of sodium carbonate, roasted diatomite, iron powder, aluminum powder, coke powder, activated carbon, salt and quicklime. The main reactant is quicklime. Adding water to quicklime will produce hydrated lime, which will release a lot of heat, making the temperature of 1L water rise to 137.8℃ instantly.

Generally speaking, after cold water is injected into the pot, the water can be heated to above 150℃, and the temperature of steam can reach 200℃, which is more than enough for cooking food, so it only takes 15 minutes to cook hot pot. However, a large amount of gas will be produced in this process, and improper operation may lead to explosion, so you must pay attention when using the self-priming pot.

Self-immersion pot preservation technology

Because food is easy to breed bacteria under the influence of external factors such as temperature and humidity, the self-heating pot abandons the traditional food additive preservation technology and chooses FD aerospace freeze-drying technology to ensure the freshness of the self-heating pot, prevent deterioration and not affect the taste of ingredients.

FD space freeze-drying technology mainly uses sublimation principle in physics. After preparing for freezing, the water-containing food is put into a vacuum tank and heated by heat medium radiation to dehydrate and dry the food.

It can preserve some heat-sensitive and volatile nutrients in food to a great extent, and the retention rate of nutrients in food can reach above 95%. Extremely dry, it can still be preserved for nearly a year without preservatives.

These ingredients are dehydrated to prevent the growth of microorganisms. Nutrients and dietary fiber are completely preserved, which locks the original color and fragrance of the ingredients, restores the real taste and shows the true colors of the ingredients. The weight of freeze-dried ingredients is only about one tenth of its own weight, so it is more convenient to transport and store.

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