Abstract:Study on optimization of processing technology of leisure food of fried broad bean.Investaged the effect of soaking temperature， soaking time， fried temperature， fried time and fried seasoning on orchid bean in single factor test. Basic on the single factor test chose fried temperature， fried time， seasoning as parameters of experiment， used L9（34）orthogonal experiment optimized the production process of fried broad bean. Results show that the optimal production process of fried broad bean was obtained that： fried temperature was 170 ℃， fried time was eight minutes， seasoning was spicy powder. With this product process， products was in good quality， brown、shannon and crisp.