Abstract:Taking Hubei famous dishes Huangpi meatloaf as the research object， selected on the basis of tradi－ tional craft， starch content， water content， temperature， steamed time four factors three levels to center combi－ nation experiment. Establish sensory score and the shear force value of quadratic regression equation， through the response surface method to get the best craft Huangpi meatloaf. At the same time analysis of sensory score and the shear force value evaluation index of the two key correlation. Results show that when starch content was 55 g， water content was 15 g， steamed temperature was 85 ℃， steaming time was 30 min， Huangpi meatloaf sensory score can be as high as 91.8 points， and the shear force value was 14.74 N. And the sensory score Huangpi meatloaf and shear force value of the two key indicators have significant correlation （P < 0.01）， the Correlation coefficient R as high as 0.957.