Abstract: In order to explore the effects of thawing on the appearance quality of Heracleum moellendorffii,in this experiment,the amount of dissolved calcium,the brittleness and chewiness of the samples were taken as indicators,and the compound preservatives were selected from six kinds of crisp-keeping agents. The samples were treated by hot soaking in low temperature. Taking the proportion of crisp-keeping agents,the concentration of crisp-keeping agents,and the soaking time as factors,response surface methodology was employed to optimize the process conditions. The results showed that,the most suitable embrittlement preserving agent was calcium chloride-sodium alginate. The best process conditions were:The compounding ratio of the brittle crisp-keeping agent was 1:1.8,the concentration 4 g/L,and the soaking time was 29 min. Under these conditions,the dissolved calcium content(98.93 mg/100 g)of Heracleum moellendorffii was significantly(P<0.01)increased,the brittleness and chewiness were also significantly improved(P<0.05),and the dissolved calcium content was significantly positively correlated with brittleness and chewiness(P<0.01,correlation coefficient 0.792). The hot soaking of Heracleum moellendorffii by calcium chloride-sodium alginate in low temperature can effectively maintain the appearance and taste after thawing.