Abstract: With the conventional hot-air drying technology (AD) as control, vacuum freeze-drying technology (FD) and vacuum microwave drying technology (MD) were used to dry the imitating noodles made from surimi. By determining the index such as the moisture content, chromaticity, rehydration ratio, water absorption index (WAI) and water solubility index (WSI) , the effects on the quality dried by the three drying technologies was studied, and the drying effects were compared. The results showed that the FD product had the best index, with the data of moisture content, chromaticity, rehydration ratio, water absorption index (WAI) and water solubility index (WSI) were 4. 03%, 5. 60, 18. 66%, 91. 82, while AD were 11. 84%, 2. 35, 27. 65%, 72. 54 respectively, MD were 6. 16%, 5. 52, 15. 01%, 80. 24 respectively. As a result, vacuum freeze-drying technology was considered to be the most suitable method for the drying of imitating noodles made from surimi.