ehydration of raw materials, these flavors are further condensed.
3. Therefore, the use of vacuum frying technology can well preserve the fragrance of the raw material itself.
4, reduce the degree of oil deterioration: 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,