Abstract: To develop light-pickled bass products, we study the processing technology of light pickled semi-dry bass (Micropterus salmoides) by investigating the effects of different hurdles on the sensory quality, flavor and microbial of products during processing via hurdle technology. We optimized several pretreatment and curing factors (salt, sugar, wine, citric acid, curing temperature and time), drying process drying way, temperature and water activity (A_w) and package process (package treatment, sterilization way and package way) so as to determine the best processing technology. The optimal conditions are listed as follows:4 g·L^-1 citric acid to clean the material; 60 g·L^-1 salt, 20 g·L^-1 sugar and 1.5% wine to cure bass for 4 h at 4 ℃; drying for 12 h at (30±2)℃; controlling the best A_w 0.883 of product; vacuum packaging; 24 h of 0~4 ℃ treatment before pasteurization at 85 ℃ for 30 min. Thus, the light-salted bass products were improved so that they can still hold good quality and special flavor, reduce microbial and be stored for a long time. The products under 4 ℃ can be preserved for more than two months.