vacuum frying is refers to under minus pressure environment to Fried food, dewater, minus pressure between - 0.092-0.10Mpa, temperature generally between 80 ~ 100 ℃, temperature due to internal pressure is below atmospheric pressure, in the case of the relative lack of oxygen in food processing, can effectively reduce the heat to the destruction of the food nutrition, and reduce or even avoid oxidation reaction to human body harm and bacteria invasion, such as fatty acid loss, enzymatic Browning and oxidation,harmful material such as carbide enzyme change, also keep fruits and vegetables natural nutrition, color, taste, cannot have any side effects, the preservation of the harmful substances.Vacuum frying is widely used in food industry, which can process vegetables and fruits, dried fruits, aquatic products, livestock and poultry meat and other products.Vacuum frying technology is
known as the green revolution food of this century, the finished product has lower oil content and is healthier.