ioration: the deterioration of fried oil includes oxidation, polymerization, thermal decomposition, and water or water vapor contact with oil to produce hydrolysis. During the vacuum frying process, the oil is at a negative pressure. The gas dissolved in the grease quickly escapes rapidly, and the steam pressure is small, and the frying temperature is low. Therefore, the deterioration degree of the oil is greatly reduced.
Three. The characteristics of the process:
1. The vacuum frying is to fry