Abstract:The formula and processing technology of instant dried white shrimps were investigated.The results showed that three different flavor formulas were screened and accepted by more than 90%of the consumers.The suitable process parameters were as follows:pickled at 4℃for 24 h，cooked at 80℃for 12 min，and then dried at 55℃for 4 h，and the products had good sensory quality and flavor.The shelf-life of the products under room temperature could be maintained for at least 180 d and 240 d using microwave sterilization（100 ℃，2 min）and ultra high temperature sterilization（5′-20′-15′/121 ℃），respectively.These results provided a practical basis for commercial application.