The commonly employed approaches include vacuum low-temperature heating, liquid nitrogen method, capsule method, flavor pairing method, bubble method, decomposition method, and so on.
其常用的方法有真空低温加热法、液氮法、胶囊法、风味配对法、泡沫法、分解法等。
It provides basic technical parameters for producing crisp fruit-vegetable slice with vacuum low -temperature frying technology. Experiments were done with self-made small scale test-bed.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology. Experiments were done with self-made small scaled test-bed.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
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