tain the color of the raw material itself. Kiwi vulnerable to heat, such as browning, the use of vacuum frying, can maintain its green.
4 Paul Hong effect: vacuum fried, raw material is heated in a sealed vacuum. Raw materials in the most water-soluble flavor ingredients, not dissolved in fat, and with the dehydration of raw materials, which was further concentrated flavor ingredients.
5 Therefore, vacuum frying technology can save the raw material itself has a flavor.
6 reduce oil deterioration