Abstract: Vacuum cooling is a rapid effective cooling method.In this paper,the differences between the vegetable and pre-cooked meals were discussed and the influence factors on the cooling rate were analyzed during vacuum cooling.The experimental results show that cocozelle is not suit to vacuum cooling because of rigid surface structure impeded the moisture evaporation;the specific surface and evaporation rate of the leaf of the leek is more than the root;the high soup content of ready meals,lead to the fast evaporation rate,in order to ensure the temperature of the products above 0 ℃,should control the optimum cooling time;the optimum cooling time of the leek at the mass of 538 g,fry-cocozelle at the mass of 628 g,leek-eggs at the mass of 547 g are 19 minute,8 minute,7 minute separately.