, process characteristics:
1, vacuum frying is in low temperature (80 ~ 120 DEG C) for food fried, dehydration, can effectively reduce the high temperature of food nutrition components of the destruction.
2, vacuum frying oil removal has a unique effect. Mainly used in the fruit: apple, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, pear and so on; the vegetables: tomatoes, potatoes, sweet potatoes, Sauteed Green Beans, letinous edodes, mushrooms, garlic, carrots, green pepper, pu