VF水产品类
该产品的加工是在真空罐中，脱水是在相对较低的温度下进行，所以保持了食品的营养成分，使产品口感酥脆。因此在意义上与常温油炸食品大不相同，它的基本原理是利用在减压条件下，油和水的三个不同物理现象：
（一）油和水的沸点降低（油在84℃左右，水在42℃左右）；
（二）达到沸点后，水由液态转为气态；而油则不同；
（三）油和水的比重不同，可以在高沸点下将物料中的水分置换出，能在短时间内使物料迅速脱水。
The product is processed in a vacuum tank and dehydrated at a relatively low temperature, so the nutrition of the food is maintained and the taste of the product is crisp. Therefore, it is quite different from normal temperature fried food in meaning. Its basic principle is to use three different physical phenomena of oil and water under the condition of decompression
（1） The boiling points of oil and water decrease (about 84 ℃ for oil and 42 ℃ for water);
（2） When the boiling point is reached, water changes from liquid state to gas state, but oil is different;
（3） Due to the different specific gravity of oil and water, the water in the material can be replaced at high boiling point, and the material can be dehydrated rapidly in a short time.
