duce 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 good storage performance.
4, under vacuum condition, the moisture in the cell gap of fruits and vegetables rapidly vaporized and expanded, and the gap expanded. The swelling effect is good, the product is crisp and delicious, and has good rehydra