Abstract:Process technology and edible quality of semi-dried duck curd were studied in this paper. The duck blood will be stewed in three different ways to select the best stew way by sensory evaluation. To obtain an ideal semi-dried duck curd， the stewed duck blood should be dried by hot-air drying， microwave drying and mi－ crowaves-vacuum drying in the condition that the moisture content was 38 %. The texture parameters， color， sensory evaluation and TBA were determined to compared the semi-dried duck curd and duck flood tofu. The results showed that compared with duck flood tofu， the semi-dried duck curd had a better brownish red color， fit hardness， better springiness， good chewiness， long shelf life， taken and eaten convenience.Therefore， the development of the semi-dried duck curd provide a new processing way to duck blood.