Abstract: In order to develop a kind of ready-to-eat dried mackerel, the effects of seasoning formula, microwave power, microwave time, drying temperature and drying time on the quality of dried mackerel were investigated using sensory scores as the main indicators. The seasoning formula and drying technology of dried mackerel was optimized by orthogonal optimization test based on single factor experiment. The results showed that the optimum seasoning formula were 4% white sugar, 2% salt, 0.5% chili powder, and 3% bean paste. The optimum microwave-hot air drying technology were microwave power 500 W, microwave time 120 s, drying temperature 80 ℃, and drying time 160 min. The dried mackerel product obtained by this optimized process had good sensory and flavor quality, and the hardness, springiness and chewiness were 16255 g, 0.78 mm and 6974 g, respectively.