ntact, mainly hydrolysis. In the vacuum frying process, the oil is in a negative pressure state, and the gas dissolved in the oil will soon escape. The pressure of the water vapor produced is relatively small, and the frying temperature is low. Therefore, the degree of deterioration of the oil will be greatly reduced.
Three, process characteristics:
1 、 vacuum frying is to fry and dehydrate food at low temperature (80~120 DEG C), which can effectively reduce the damage of high temperature to th