mpkin, onion etc.; the dry fruit class: Jujube, peanut etc. 4; aquatic products and livestock and poultry meat etc..
3, low temperature vacuum frying can prevent the deterioration of edible oil deterioration, do not have to join other antioxidants, can improve the utilization of oil, reduce costs. Generally fried oil content as high as 40% to 50%, and vacuum fried oil content in 10%-20%, 30%-40% oil, the oil saving effect is obvious. The food is crisp and not greasy, but the storage performance