Abstract:The heating process，seasoning process and sterilization time during the processing of ready-to-eat spicy crayfish were studied in the reseach.Through the experiment and related data analysis，the production process of ready-to-eat spicy crayfish was optimized.The optimal heating time was determined to be 10 min，and the optimum heating temperature was 90℃.The best formula for ready-to-eat spicy crayfish seasoning was determined：50 g of salt，30 g of monosodium glutamate，60 g of sugar，120 g of dried pepper，80 g of dried chili，10 g of multi-flavoured natural seasoning，70 g of cooking wine.The effects of different sterilization time on the quality of finished products and physical and chemical indicators were also analized.It was finally determined that the suitable sterilization time was 10 min at 115℃.The study provides a reference for the development of crayfish ready-to-eat products and industrial production of traditional culinary products.