After several years, researchers from the BOK Academy of Life Sciences in the United States, led by Chinese scientist Dr. Xu Xinyue, invented the world's leading core technologies of "complete cell wall extraction" and "room temperature vacuum instantaneous fractionation drying". The patented technology of "Preparation Technology of Wheat Grass Powder" has been successfully developed, and related preparation facilities have been successfully developed. The two core technologies of this invention patent break the plant cell walls that hinder human body absorption, and completely retain the pure natural nutritional activity of overwintering barley young seedlings. Maiji uses room temperature vacuum instant fractionation drying technology to instantly dry the essence of overwintering young barley seedlings into a dark green powder under vacuum conditions at a wheat flour reaction temperature of 37-38°C, completely retaining and condensing the essence of overwintering young barley seedlings a hundred times. Nutritional activity. This is another core technology of Mak Kee.