The use of fast foods on the market is one of the main concerns of nutritionists and international health professionals. The main reasons that nutritionists do not recommend fast foods in the first stage is related to the lack of control over the process, cooking, storage of these products so that these products are traditional and people who produce process allergies are not familiar, for example, oil for Frying is used, frying temperature, frying time, and finally carcinogenic compounds can not be controlled. In addition, the ingredients used in fast foods, such as sausages, contain preservatives, and people all over the world are very sensitive to this group of products and are cautious in consuming these products.