Non-frying crisp chip of chaenomeles were processed by vacuum infusing and vacuum dehydrating at lower temperature, the products keep its original color, taste and high Vc content, the products is bright-color, plump slice and harmonious sweet and acid, rich in chaenomeles flavor.

應(yīng)用真空糖漬和真空低溫干燥技術(shù)對新鮮木瓜進行加工,研制具有天然水果色、香、味的無油木瓜脆片。