anana, jackfruit, persimmon, strawberry, grape, peach, pear and so on; the vegetables: tomatoes, potatoes, sweet potatoes, Sauteed Green Beans, letinous edodes, mushrooms, garlic, carrots, green pepper, pumpkin, onion etc.; the dry fruit class: Jujube, peanut 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