Abstract: To explore the processing conditions for industrial production of soft-shelled turtle soup. With the sensory evaluation as a measure indicator, through the three single factor experiment of processing temperature, processing time, solid-liquid ratio and response surface analysis, the optimum production process conditions of soft-shelled turtle soup was processing temperature of 99.76℃, the processing time of 96.22 min, solid-liquid ratio of 1 ∶3.95. Taking into account the actual operation of the facilities, options:processing temperature of100℃, the processing time of 96 min, solid-liquid ratio of 1∶3.95. Under this condition, the sensory evaluation of soft-shelled turtle soup was 87.13. It was showed that this test results could be used as the basic processing conditions of the industrial production of soft-shelled turtle soup.