利用目前国际上先进的真空低温油炸技术规模化生产蔬果脆片。
This paper has studied the production of fruit and vegetable crisps with advanced low temperature-vacuum technique.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分能长期保存的食品。
Fructovegetative tablet is a kind of long-preserved food whose principle lies in removing the water contained in fruits and vegetables by low-temperature and vacuum-fry technology.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分，并能长期保存的食品。
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
应用推荐