Vacuum frying refers to dehydrate food in a negative pressure environment.
Generally, the frying temperature is between 80 to 120 ℃, which can effectively reduce the damage of high temperature to food nutrients. The vacuum fried product has lower oil content and is healthier.
What The Vacuum Fried Snacks Can Be Expected?
01. KEEP FRESH FLAVORS
Most of the flavors in the fresh materials are water-soluble and do not dissolve in the oil, vacuum frying is carried out at a hermetically sealed vessel, these flavors are further concentrated.
02. COLOR PRESERVING
The vacuum frying temperature is 80~120*C, and the oxygen absence in the vacuum fryer. Fried food is not brown. For example, kiwifruit is easily browned by heat, and it can keep its green color if it is fried in vacuum.
03. CRISPY AND DELICIOUS
In vacuum, the moisture in the intercellular space of fruits and vegetables vaporized and expands rapidly, the vacuum fried snacks are crisp and delicious, and has excellent rehydration performance.
