Abstract: The effects of lactic add, pasteurization temperature and sterilization time on the total number of colonies and taste of pickle chicken legs were studied. The processing technology was optimized by response surface method, and the best process parameters of Pickle chicken legs were determined as follow:the amount of lactate 0.4mL, sterilization temperature 83℃, sterilization time 18min. Based on pasteurization, the preserved effects were study by regulating the three hurdle factors of preservatives, irradiation and frozen. The result showed that three technologies could improve the preservation. In the processing, storage and sales process of product, it should be combined with the advantages of different hurdle factors to regulate product preservation, to improve product quality and nutrition security.