Abstract:With Dosidicus gigas as raw material,batter coating combined with atmospheric frying was applied to optimize the batter formulation and develop a flavored battered shredded squid food.The effects of the mass ratio of wheat flour to corn starch and the addition of baking powder and guar gum on the quality of fried battered shredded squid were researched via sensory evaluation,texture profile analysis,fat content,and color.The other seasoning formulations were optimized by a single-factor experiment and response surface method.The results showed that when the mass ratio of wheat flour to corn starch was 2∶1,with the addition of 1.4%baking powder,1.0% guar gum,5% salt,0.6% scallion,ginger,and garlic powder,2% white pepper powder,8% white sugar,and 2% monosodium glutamate,the fried battered product achieved the highest overall sensory evaluation.The moisture content was（9.26±0.32）%.The fat content was（22.38±1.46）g/100 g.The aerobic plate count was <10 CFU/g.The hardness was appropriate,and the color was golden yellow.With the peroxide value as the index,the shelf life of the battered shredded squid at 25 ℃ was predicted to be 191 days by the kinetic equation combined with the Arrhenius equation.