A good freeze-dry is about 70 to 80 percent meat, because it's pure meat and everything else is crude fat and fiber. Water content is less generally about 8%. Good quality freeze-drying has the same characteristics, that is, the meat is firm and not loose, freeze-drying in the dry state without debris and complete shape. The morphology of good quality freeze-dried meat after rehydration is not very different from that during drying. After rehydration, the meat is intact and firm, and the rehydration is faster. Of course, some freeze-dried due to the shape of the rehydration effect will be a little slower, but the rehydration shape should be complete, there will be no loose rehydration.