The invention discloses a butter process without generating a carcinogen and a foodstuff atomization low-temperature fryer. The butter process changes the conventional old frying technology, and overcomes two technological defects of repeated mixed cycling use, repeated heating or repeated high-temperature heating of frying butter; the fried foodstuff is subjected to comprehensive actions of oil mist, vacuum, low temperature, jet, rotation, rolling and the like in a sealed container, the fried foodstuff is like steamed and roasted and achieves the aims of frying fragrance, crispness and thorough frying, and loosening and foaming; the process and the fryer are suitable for saccharide, grains, starch, meat, tuberous roots of vegetables and dried fruit and the like; the process realizes working procedures of one-time heating and one-time using up the frying butter materials, avoids frying at a high temperature more than 120 DEG C which is the temperature for generating the carcinogen acrylamide, and ensures that no carcinogen, namely acrylamide is generated in the foodstuff in the whole process of atomizing low-temperature frying butter; and the foodstuff fried by the butter process without generating the carcinogen truly realizes double functions of nutrition, good color, smell and taste, unique flavor and mouthfeel, and no harm to the health of people due to no carcinogen acrylamide.