Abstract: Using the shearing force and concentration of soluble protein (CSP) as indexes, the tenderization of Dosidicus gigas meat by papain was studied, and the suitable tenderization conditions of Dosidicus gigas meat were optimizated through single factor and orthogonal experiment. The results indicated that the suitable technological conditions for tenderization of Dosidicus gigas meat were as follows:papain concentration 1% , soaking time 40min, temperature 50℃ and pH7.0. Under these conditions, the shearing force of Dosidicus gigas meat was up to 2060.141g.