ng. The flavor components in the raw materials are mostly water soluble and insoluble in oils and fats, and these flavors are further concentrated with the dehydration of the raw material.
3, therefore, vacuum frying technology can well preserve the flavor of the raw material itself.
4, reduce the degree of deterioration of oil: the deterioration of fried oil, including oxidation, polymerization, thermal decomposition, and water or steam and oil contact, mainly hydrolysis. In the vacuum frying p