Abstract: Three extraction parameters including the addition amount of alkali, treatment time of alkali and treatment temperature of alkali were optimized using the Box- Behnken central composite design optimization for achieving maximum sensory scores, rehydration ratio and minimum the amount of soluble protein loss. The rehydrated squid optimum conditions were the amount of 0.33% alkali, alkaline reaction time of 8h, alkali effect temperature 25 ℃.Under these conditions, sensory score of the rehydration squid was 83.41, rehydration ratio was 2.96, the amount of soluble protein loss was 9.835 mg / g.Compared to the theoretical value that sensory score of the rehydration squid was 82.10, rehydration ratio was 2.89, the amount of soluble protein loss was 10.094 mg / g, the relative error were1.57%, 2.36% and 2.63%, respectively. Regression equation optimized by response surface derived some practical significance.