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.
应用真空糖渍和真空低温干燥技术对新鲜木瓜进行加工,研制具有天然水果色、香、味的无油木瓜脆片。
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