e nutrition of food.
2, vacuum frying deoiling has a unique effect. Mainly used in the fruit: apple, kiwi, banana, 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, low temperature vacuum frying can prevent the deterioration of edib