Vacuum frying is frying and dehydrating food at low temperature (80~120°C), which can effectively reduce the damage of high temperature to food nutrients. Fried food is not easy to fade, change color, and brown, and can maintain the color of the raw material itself. Low-temperature vacuum frying can prevent the deterioration of edible fats and oils, and the fuel-saving effect is significant. In the vacuum state, the puffing effect is good, the product is crisp and delicious, and has good rehydration performance.

factories, shopping malls, المطاعم, department stores, dried fruit shops.

1. Fruits: such as apples, bananas, monkey peach, أناناس, winter dates, strawberries, الكاكايا, إلخ. 2. Vegetables: such as carrots, radishes, sweet potatoes, pumpkins, ثوم, بصل, الفطر, winter melons, Okra etc. 3. Meat food: such as beef, fish fillet, shrimp, octopus, إلخ. 4. Dried fruits: green beans, broad beans, إلخ.