ssolved in the grease quickly escapes rapidly, and the steam pressure is small, and the frying temperature is low. Therefore, the deterioration degree of the oil is greatly reduced.
Three. The characteristics of the process:
1. The vacuum frying is to fry and dehydrate food at low temperature (80~120 degrees C), which can effectively reduce the damage of the high temperature to the food nutrition.
2. The vacuum oil frying and deoiling has a unique effect. Mainly used in the fruit: apple, kiwi, b