Abstract:A ready-to-eat hairtail prepared food was developed by a low-temperature vacuum-frying technology with frozen hairtail as the raw material.To improve the product quality，the key process parameters of predrying and vacuum-frying in the production and processing of vacuum-fried hairtail were explored through the single factor experiment.Then，with the product sensory score and brittleness as the response value，the Box-Behnken experimental design was conducted to select the main factors affecting the product quality，such as pre-drying degree，frying temperature and frying time，and the response surface analysis model was established.The results showed that the optimal hot air drying temperature was 50℃and the optimal centrifugal deoiling time was 300 s.The optimal processing conditions were as follows：pre-drying degree of 67%，vacuum frying temperature of 98℃，and vacuum frying time of 61 min.Under these conditions，the sensory score of the processed product was 92.4，and the brittleness was 14 373.81 g.The instant hairtail conditioned food processed by the process has crisp taste，low fat and high protein，and good preservation property.