Abstract: The paper was sprayed and soaked by sodium lactate in order to package Daokou roasted chicken.The roasted chicken with antibacterial paper packaging was stored at 4℃.The effectiveness were assessed through sensory evaluation, total bacterial count, TBA and TVBN value examination under 4℃.Results showed that compared with other means of treatments, the antibacterial paper which was soaked by sodium lactate then dried at 40℃for two times, had more tensile strength, elongation and better toughness, so that it was more suitable for roast chicken packing.Antistaling agents of different densities were effective (p<0.05) in prolonging shelf-life of roasted chicken, reducing microbial populations, TBA and TVBN value, delaying the decreasing of sensory evaluation values.The effect of keeping roasted chicken was the best according to Sodium lactate of 0.5%.Roasted chicken in the experimental groups could keep 16d, while 11d in the control groups.