Abstract:To enrich chestnut products，a ready‐to‐eat wild chestnut product was developed，and suiTablepro‐cessing methods were explored for wild chestnuts. The wild chestnuts from Kangxian County，Longnan City，Gansu Province were used as raw materials to prepare ready‐to‐eat wild chestnuts by a steaming and baking in‐tegrated machine. Single factor experiments and response surface methodology were employed to optimize the steaming and baking process，and the product was characterized. The results showed that the optimal steaming and baking process parameters for preparing ready‐to‐eat wild chestnuts were as follows：steaming for 30 min and baking at 150 ℃for 15 min.The ready‐to‐eat wild chestnuts prepared under these conditions had the best taste，aroma，and flavor，with the highest sensory score. The texture analysis indicated that the product had the hardness of 9.32±1.30，elasticity of 1.82±2.09，and viscosity of 1.76±0.54，which were significantly higher than those of the products prepared under other processing conditions. Flavor test results showed that the chestnut product had a special flavor，indicating that the process was successfully optimized.