Tempura chips belong to a kind of dehydrated food, which is called vacuum low temperature dehydrated tempura chips. The product fully retains the nutrients, color and flavor of raw materials, and has the characteristics of pure nature, low fat and low calorie. It tastes crisp, fresh and natural. It is a fashionable leisure food in the world.
Because the product is processed in vacuum tank and dehydrated at a relatively low temperature, the nutritional components and natural color and flavor of the food are not damaged by high temperature. 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 80 ℃ for oil and 40 ℃ 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.