Abstract:To increase the variety and improve the quality and product grade of crayfish instant foods，in this study，frozen crayfish tails were used as a raw material to produce crayfish tail crisps via a vacuum frying process.Using the moisture content，fat content，mass loss rate，crunchiness-crispiness，hardness，and the content of acrylamide as indexes，based on single-factor experiments，the vacuum frying temperature，frying time，solidliquid ratio，and deoiling time were selected as independent variables，and the vacuum frying technology was optimized by an orthogonal experimental design.The optimal conditions for the vacuum frying process were a vacuum degree of 0.09 MPa，vacuum frying temperature of 95 ℃，vacuum frying time of 120 min，solid-liquid ratio of 3.0:1.0（mass ratio），and deoiling time of 25 min.Under these conditions，the moisture content of the crayfish tail crisps was（2.65±0.11）%，the crude fat content was（25.66±1.88）%，the content of acrylamide was（11.2±0.17）μg/kg，and the hardness was（443.21±42.36）g.There was no significant difference in crunchiness-crispiness for the crayfish tail crisps using standard pressure.This study provided a theoretical basis and scientific guidance for improving the quality of fried crayfish products.