Abstract: In this paper,texture,color difference and sensory score were used as indicators to study the effects of sugar/salt ratio,TG enzyme addition,baking temperature and baking time on the dried crayfish slice. On this basis,the sensory score and hardness as response value,process condition was optimized by using response surface design.The optimum parameters were ratio of sugar/salt 7.5∶2. 5 (10.0 g),TG enzyme amount 2.00 U/g,baking temperature 145 ℃,bake time 9 min,under this condition the dried crayfish slices were neat in shape,even in thickness,red and bright in color,moderatey salty and sweet with good elasticity,hardness and moderate chew ability.The sensory score was 89.00 and the hardness was 540.45 N. The test results and the theory prediction error was 0.84%,0.46% respectively. The fit of the model was good and the results was reliable.