Abstract: The sensory evaluation system for crystal shrimp was established based on the theory of fuzzy mathematics.In order to get the optimal proportion of baking soda, egg white, and starch of seriflux, orthogonal experiments on the three proportion were taken.Weight analysis was carried out on four key factors including color, odor, taste and texture based on sensory evaluation, and the integrated assessment system was established.The texture profile analysis, moisture analysis and the cooking loss rate was performed for the assessment of hardness, cohesiveness, chewiness, springiness, resilience, moisture content and the cooking loss rate, and then the correlation of sensory quality and the factors were analyzed. The results showed that the quality weight collection of crystal shrimp was K = ( color 0.23, odor0.17, taste0.34, texture0.26) , and the optimum conditions were as follows:baking soda0.5%, egg white3%, starch3%. As regards instrument measurements, the cohesiveness, chewiness, resilience and cooking loss rate were the best result in this proportion, and moisture content is good enough.In summary, the optimal proportion of seriflux is baking soda 0.5%, egg white 3%, starch 3%.