Abstract: To study the high pressure stewing process of Minnan rabbit soup with red koji wine added, the yellow rabbit from Fujian province was used as raw material, and the effects of liquid-solid ratio, stew time, stew pressure and amount of red koji wine on fuzzy mathematical sensory score and soluble protein content of rabbit soup were investigated. The Box-Behnken Design experiment with Matlab was designed on the basis of single factor, and the effects of liquid-solid ratio, stew pressure and stew time on the quality of rabbit soup were studied. The results showed that the ratio of liquid to material had a great influence on the quality of rabbit soup. Considering the sensory score and protein concentration of rabbit soup, the optimal extraction process parameters were obtained as follows: Liquid-solid ratio 2:1 mL/g, stew pressure 49.65 kPa, stew time 30.77 min, red yeast wine addition amount 3 mL/100 mL, The theoretical values of rabbit soup sensory score and protein concentration could reach 85.17 and 32.38 mg/mL, respectively. The model was significantly reliable, and there was no significant difference from the actual values (85.20±3.50 and 31.18±1.58 mg/mL). This study provides impetus and reference for the research and development, innovation and promotion of Fujian characteristic rabbit soup.