Abstract: The optimum flavoring formula of Solenocera Melantho was determined with sensory assessment by the single factor experiment and orthogonal test:the amount of sugar was 8%, the amount of cooking wine was 9%, the amount of soy sance was 1.5%, the amount of MSG was 0.3%, the sensory score was 49. L^* value, TVB-N value and total number of colonies were measured. The optimum extraction conditions were as follows:the optimal dosage of salt was 1.5%, the optimum ratio was 3:1, and the optimum curing time was 12 min. Finally, taking sensory assessment as indicator, the optimum process parameters in the whole process of product were determined by single factor experiment and orthogonal test:the curing time was 12 min, the cooking time was 4 min, the drying time for 60 min (60℃ conditions), sterilization time of 10 min (115℃ conditions).Under this condition, the total number of colonies was less than 1000 CFU/g, the coli forms were less than 10 MPN/100 g, the pathogens were not detected, and the sensory score was 48, and the storage time was over 6 months. The research results provided a technical basis for the development of convenient conditioning food of Solenocera Melantho shrimps with unique flavor.