Abstract: Compound phosphate replaced by pre-gelatinizing in the application of frying broad bean were applied. The compound phosphate, re-watering and pre-gelatinizing on quality of frying broad bean were studied, and the pre-gelatinizing optimal process parameters were determined through orthogonal experiment. The optimal process parameters were:the re-watering time was 48h, pre-gelatinizing temperature was 80℃, pre-gelatinizing time was 9min . It could keep the shape of broad bean, and it was very crisp and delicious. Pre-gelatinizing could replace the compound phosphate used in production, reducing waste of water resource and the pollution of environment.