The cooked wonton was cooled with 3 cooling methods: vacuum cooling,air blast cooling and natural cooling and then stored under 4℃.These three cooling methods were compared on the quality of wonton.The results indicated that compared with conventional cooling methods,vacuum cooling had highest cooling rate,but also the highest loss rate(P<0.05).For vacuum cooling products,the L* value was lower and the a* value was higher(P<0.05);the hardness and chewiness were higher,the springiness was lower(P<0.05),but the adhesiveness and recovery had no significant difference(P>0.05).As the storage time extended,vacuum cooling products had lower bacterial count,pH value and TBA value(P<0.05);therefore the quality change of the wonton was slowed down.The conclusion is that vacuum cooling is considered as an efficient and safe method for the quality of cooked food.