Instruction:

The vacuum environment allows the material to dry quickly at low temperatures. The food made by vacuum low-temperature frying technology---the taste is crisp and the flavor is different. Vacuum frying technology preserves the natural color, nutrition and flavor of fresh fruits and vegetables, and has the characteristics of low fat, low calorie and high cellulose. The oil content of low-temperature fried foods is significantly lower than that of traditional fried foods, and the low-temperature fried foods have no greasy feeling, and have a long shelf life and a wide processing range.

Technical Parameters

Video