Abstract:Sheep liver jerky is made of sheep liver，using radish，garlic as the de-muttony material and using salt，sugar,spicery and cooking wine as seasoner.After pre-cooking,de-odoring,pickling，baking，packaging,sterilization,underwater inspection，etc.，it is made into a leisure food with Inner Mongolia national characteristics.Single factor experiment and orthogonal optimization were carried out to determine the optimal process（de-odoring，pickling time，de-muttony and de-odoring material).The results showed that radish of 10 g/100 g，garlic of 5 g/100 g were used as de-muttony material for 15 min，sugar 2%，salt 3%,spicery 4%，cooking wine 6%were used as seasoning material，pickled in vaccum of 70 kPa-80 kPa for 10 hours.The sheep liver jerky was bright in color，rich in flavor and moderate in taste after baking at 55℃ for 3 hours in this situation.