ing, deoil, dehydration and oil filtration is completed in a vacuum under vacuum. The product is low in oil content and the product is in a negative pressure state. Food processing under this condition of relative hypoxia can reduce or even avoid oxidation (such as fat rancidity, enzymatic browning, and other oxidative deterioration, etc.). Harm。 In the negative pressure state, the oil is used as the heat transfer medium, and the moisture in the food (free water and part of the water) will evap