Method or principle of low temperature baking

Low-temperature baking method or principle: the vacuum principle is used for processing, and the vacuum container is kept at a low temperature of 100 to 120.

Then the vegetable oil and water are exchanged for dehydration to overcome the oxidation of oil. In vacuum, the water content of fruits and vegetables is quickly dried by about 0.9% to 3%, which reduces the water content and makes the taste more crisp. This is a technical technique that the original structure of fruits and vegetables naturally presents.