Abstract: Southern-China- cultured Apostichopus japonicas as the research object, the products were produced with different processing technology. The influence of different processing technology on the quality of products were analyzed with comparing the moisture, weight, nutrients, active constituents, texture property, and so on.The result showed that the nutrients and active constituents of sea cucumber A. japonicus with different processing technology were partially lost.The nutrient loss of Freeze-drying sea cucumber powder was much less than that of Sugar-drying sea cucumber.The cold wind drying sea cucumber A.japonicas had the fast water-swollen rate, the better elasticity and chewiness.The cold wind drying was a good processing method.