The invention relates to a process for producing fruit and vegetable crisps by combination of vacuum low-temperature frying and vacuum
microwave drying. The method mainly comprises the following steps of performing selecting, finishing, cleaning,
blanching for
enzyme deactivation or pretreatment such as precooking, cooling,
steeping and quick-freezing on fruit and vegetable raw materials, and concretely comprises the steps: firstly
processing the raw materials into a semi-product with a
water content of 50%-35% and an
oil content of 3%-10% through a vacuum low-temperature frying process, and then
drying and
dewatering the semi-product through a vacuum
microwave drying process, wherein the
water content of a finished product is controlled to be below 5%, the
oil content is controlled to be below 10%, and the
expansion ratio is 1.5-2.0. According to the process, the nutrients and shape of the product are ensured to the greatest extent, the
dehydration time can be obviously shortened, the
energy consumption is lowered, the cost is reduced, and meanwhile, the
oil content of the product can be effectively controlled, so that the process is particularly suitable for application to
processing of the fruit and vegetable crisps.