and dehydrate food at low temperature (80~120 degrees C), which can effectively reduce the damage of the high temperature to the food nutrition.
2. The vacuum oil frying and 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, pea