Abstract: This paper probed into the processing technology and formula screening of ready-to-eat(RTE) jellyfish. The methods of increasing brittleness of RTE jellyfish and of sterilizing were studied emphatically. The optimum method of increasing brittleness of RTE jellyfish had been chosen: 60℃ heating 40~60 s. The effect of seasoning on the color, flavor and taste of RTE jellyfish was studied by orthogonal design method. The best formula had been chosen (according to the scale): jellyfish 100, sauce 2.0, mature vinegar 3.0, capsicum oil 2.0, pimiento oil 1.5, garlic 1.0, peanut oil 1.0, salt 1.5, sugar 1.0, monosodium glutamate 0.5, IMP+GMP 0.05.