The reasons are as follows: first, natural amino acids in food will react abnormally with sugars such as glucose after frying at high temperature, producing a chemical substance of polycyclic aromatic hydrocarbons, which contains acrylamide; Second, the old oil is reused 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 food. As long as the oil temperature and frying time are strictly controlled and the quality of oil products is maintained, the generation of carcinogens can be reduced, even if people consume a small amount of carcinogens every day, there is no need to worry. Experts pointed out that the human body is an organic balance, and there are both carcinogens and anticancer substances in the food intake every day, which can offset each other. Therefore, people who often eat fried food 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 long-term high-temperature frying of food and the deterioration of frying oil, but also has poor production environment, product quality can't be guaranteed, which consumes manpower, low output and wastes 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 production enterprises should replace new frying equipment in time to ensure that people can eat safe fried food.