nut etc. 4; aquatic products and livestock and poultry meat etc..
3. The low temperature vacuum frying can prevent the deterioration of edible oil and oil. It is not necessary to add other antioxidants. It can improve the reuse rate of oil and reduce the cost. The oil content of general fried food is as high as 40% to 50%, while the oil content of vacuum fried food is 10%-20%, and the oil saving is 30%-40%, and the effect of oil saving is remarkable. The food is crisp and not greasy, and it has