Abstract: In this paper,millet and sea cucumber were used as the main raw material. Optimal conditions of millet sea cucumber bowl porridge were studied. By optimizing the ratio of raw material and stabilizer through orthogonal experiment,the water separating problem could be solved. The results showed that :The ratio of glutinous rice and millet was 6 ∶12,the added percentage of modified starch and konjak gum were 15‰ and3.5‰,respectively. Liao sea cucumber was selected as the best ingredient for the millet sea cucumber bowl porridge out of 5 kinds of sea cucumber(Liao sea cucumber,Korea sea cucumber,Northwest sea cucumber,Northeast sea cucumber and Green sea cucumber). The treatment process and sterilized condition were optimized by response surface testing. It was found that:The sea cucumber was immersed in the pure water for 24 hours,and the bowl porridge was sterilized at 121℃ for 24 min could achieve commercial sterilization and maintain a good texture(>5 months).