Fermentation of Chinese Herbs
Product usage: Produce fermented beverage in homology of medicine and food according to different nutrient needs
1. By lactic acid bacteria transform, macromolecule is changed to micromolecule;
2. True accelerating curative effect, absorbed into blood rapidly;
3. Improve the efficacy, increased by 4~28 times than traditional herbs;
4. Resolve toxin in fermenting process, true non-toxic side effect;
5. Improve herbs’ flavor, increase sweetness after lactic acid bacteria fermentation.
Meat product NO