Abstract:Sturgeon meat not only contains high-quality protein，but also is rich in unsaturated fatty acids ，it has good potential utilization value.However，there are only few sturgeon meat products on the market currently.To enrich sturgeon meat products and increase the added value of sturgeon meat products，the producing processing of sturgeon meat jerky was studied in this paper.By analyzing the single factor experiment results of the pickling and curing treatment of the sturgeon meat，it was found that both pickling and curing treatment had certain effects on the texture characteristics of dried sturgeon meat.On the basis of single factor test results，response surface methodology was used to optimize the fabrication process to obtain the optimum technological conditions：salt content in pickles was 0.923%，pickling time was 27.351 min，oil temperature was 157.575 ℃，and ripening time was 2.750 min，under these conditions，the hardness，adhesiveness and chewiness of sturgeon meat jerky were 6 065.246，4 626.384 g and 5 987.760 g，respectively.The obtained process parameters supply an important reference for the development of dried sturgeon meat jerky.