Abstract: Objective To optimize the processing technology of instant seafood jelly. The optimum compound parameters were selected.Method The Bohai prawn and konjac gum and konjac gum were used as raw materials, and the instant seafood jelly was prepared by the process of brewing, sterilization and cooling.The gel value was combined with the sensory score as the double response value based on the four factors of compound ratio, the total amount of glue, the total amount of gelatin, the temperature of boiled glue; and the four-factor experiment, the design of four-factor and three-level response surface was designed by using Design-Expert 8.0, and the mathematical model was established. Result The optimum technological conditions were as follows: k-ka gum∶ konjac gum ( g∶ g) = 4∶ 1, 1.0% of compound rubber, 75 ℃ of boiled rubber, 0.5% of Na Cl, The gel score was 2.38 kgf/cm2 and the sensory score was 94.3 points, which was close to the predicted values of 2.49 kgf/cm2 and 95.8.The validation test was consistent with the predicted value. Conclusion The rapid optimization of mathematical model of quick food seafood is of great significance to practical production.