am pressure is small and the frying temperature is low, so the deterioration degree of the oil is greatly reduced.
Three. The characteristics of the process:
1, vacuum frying is to fry and dehydrate food at low temperature (80~120 degrees), which can effectively reduce the damage of high temperature to food nutrients.
2. The vacuum oil frying and deoiling has a unique effect. The main applications are: fruit: fruit: apple, kiwi, banana, pineapple, persimmon, persimmon, strawberry, grape, peach,