As early as 2112, Sweden, the United States and other countries have confirmed that most fried and baked foods contain carcinogens such as acrylamide, which makes people very worried.

The reasons are as follows: First, the natural amino acids in food react abnormally with sugars such as glucose after frying at high temperature, resulting in a chemical substance of polycyclic aromatic hydrocarbons, which contains acrylamide; Second, the old oil is repeatedly used and fried for too long. It can be seen that frying old oil at high temperature for a long time is the root cause of carcinogens in fried foods. As long as we strictly control the oil temperature, frying time and maintain the oil quality, we can reduce the generation of carcinogens, even if people consume a small amount of carcinogens every day, there is no need to worry. Experts point out that the human body is an organic balance, and the food consumed every day contains carcinogens as well as anticancer substances, which can be offset. Therefore, people who often eat fried foods should pay special attention to their diet. Looking at the production of fried food, manufacturers still use earthen stoves to produce. The processing method of earthen stove not only can't control the deterioration of food frying and frying oil at high temperature for a long time, but also has poor production environment, product quality can't be guaranteed, labor-consuming, low output and waste of resources. At present, there are few professional, standardized and modern new frying machinery and equipment produced in China, which can not meet the needs of fried food industry at all. Therefore, food manufacturers should replace new frying equipment in time to ensure that people can eat safe fried food.