nion etc.; the dry fruit class: Jujube, peanut etc. 4; aquatic products and livestock and poultry meat etc..
3, low temperature vacuum frying can prevent the deterioration of edible oils and fats, do not have to join other antioxidants, can improve the repeated utilization of oil, reduce costs. Generally fried oil content as high as 40% to 50%, and vacuum fried oil content in 10%-20%, 30%-40% oil, the oil saving effect is obvious. Food is crisp but not greasy, and can be stored in a good perform