Abstract:The prepared lamb was fermented by the strains of Rhizopus oryzae and Aspergillus oryzae.The sensory score，pH value，color and cooking loss were used to investigate the effects of inoculum size，soy protein addition，fermentation time and temperature on frozen-conditioned lamb.On the basis of this，the response surface optimization experiment was used to further analyze the sensory score and pH value of the mutton.The optimal process parameters for processing and conditioning the lamb were as follows：1.7% of the inoculum and 3.0 % of the soy protein，the fermentation time was 20 h and the fermentation temperature was 30 ℃.At this time，the sensory score of the mutton was （30.35±0.69）and the pH was 5.46±0.05，which was similar to the theoretical value.