Abstract: The concentrated soup of yak bone was firstly prepared by high pressure cooking ways combined with Chinese traditional ways, and then made into instant compound product by vacuum freeze- drying technologies. The technologies were optimized with both the single-factor and the orthogonal experiments, based on the rate of dried products and according to evaluating the effects of the comprehensive indexes, including shape-keep rate, products performance, sensory evaluation and flavor in the process.The results showed that the material thickness was 3mm, the vacuum value of drying chamber was 20Pa, the drying time was 6h, and the pre- freezing temperature was- 40℃. The analysis of the recovery properties of water, the surface morphology and the flavor components indicates that the vacuum freeze- dried concentrated soup of yak bone product has stable performance, high organoleptic quality and good taste.