y reduced.
Three, process characteristics:
1, vacuum frying is in low temperature (120 to 80 degrees C) for food frying, dehydration, can effectively reduce the high temperature damage to food nutrients.
2, vacuum frying oil 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, pumpkin, o