and fats, and without adding other antioxidants, it can improve the repeated utilization of oil and reduce the cost. In general, the oil content of fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is 10%-20%, saving oil 30%-40%, saving oil effect is remarkable. The food is crisp and not greasy and can be stored well.
4, in the vacuum, the water in the intercellular space of the fruits and vegetables expands rapidly and expands, the gap expands, the expansion effe