Abstract:Pleurotus nebrodensis was used as the raw material to carry out the key technology of processing instant food products，including hardening，color protection，flavoring and sterilization technology.The experimental results showed that the best solution for hardening was 0.3%calcium chloride and 0.2%sodium chloride；the best solution for color protection was 0.5%citric acid，0.3%zinc acetate，blanching time 2 min，0.5%sodium chloride.The L value of the Pleurotus nebrodensis product kept its color at the highest level.The best formula for the taste of the Pleurotus nebrodensis instant product was 0.2%table salt，0.05%cooking wine，0.1%white granulated sugar，and 0.2%hot pepper；the best combination of sterilization was the low temperature condition of 85℃sterilized for 20 min，combined with 0.6%Nisin and 0.4%lysozyme.The results of the study showed that the products had a good sense，a long shelf life and a broad market prospect.