Faced with food safety issues that continue to expose the crisis of trust, more and more consumers are inclined to natural foods. Nutrition, convenience, safety and green are the current trends in food production. Moreover, for fried foods, many consumers are afraid of fear, how to eliminate the fear of consumers to produce health and safety products, using vacuum frying technology, so that fried foods can also eat healthy and natural.
With the improvement of consumption levels, consumers' pursuit of food flavor and safety is also rising. The processing and production of foods, whether from raw materials, production processes, or equipment, are designed to make the products natural, nutritious and convenient. Vacuum fried products, unique flavors, numerous varieties, and healthy ingredients have won the favor of people all over the world and are known as the "green revolution" of fried snack foods in this century. The vacuum frying technology organically combines frying and dehydrating, so that the sample is under negative pressure and its absolute pressure is lower than atmospheric pressure. In this case of relative hypoxia, food processing can reduce or even avoid oxidation. (such as fatty acid loss, enzymatic browning and other oxidative deterioration, etc.), and the color and fragrance of food. Suitable for fruits, vegetables, meat products.
