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Healthy food technology fruit and vegetable slices after deep-frying to keep broken - low temperature vacuum frying machine. Compared with atmospheric frying technology, vacuum frying can reduce the oxidation of nutrients and oil due to its low oxygen and low temperature processing conditions. Maintain the natural color and flavor of the product; Reduce acrylamide production; Reduce nutrient loss and oil content. Can be widely used in: vegetable slices, fruit slices fried, such as okra, carrot strips, mushrooms, banana slices, jackfruit, etc.