Abstract: In order to shorten the sauce time and improve product texture,combination of traditional sauce and microwave were used on the spiced meats. On the basis of single factor experiment,the effects of cooking time,microwave timeand microwave power on the shear force,chewiness,sensory evaluation were studied and the comprehensive weighted score as response value. Box- Behnken design were used to optimized by response surface methodology( RSM).The results showed that the optimized processing parameter were as follows: cooking time,microwave time and microwave power were 80 min,175 s and 800 W respectively.Under these conditions,the quality indexes of the spiced meats were shear force of 959.38 g,chewiness of 1139.42 g,sensory evaluation of93.9,comprehensive score of 90.91 on average with 1.43% relative error comparing with the predicted value of model.In conclusion,the optimization craft was not only maintained the flavor and the color,but also shortened the cookingtime to 27 min.