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, banana, jackfruit, persimmon, strawberry, grape,