Abstract: The study aimed to develop high-Aw seasoned dried Pinctada fucata meat through the application of hurdle technology. The effects of different hurdles on the sensory quality and microbial stability of the product during storage were investigated. Several moderate strength hurdles that pre-treatment, drying process, sterilization process, pH, Aw and low temperature treatment were designed．Because of the mutual effects between the hurdle effects, a model of guarantee quality hurdle was formed. The result showed that pretreatment condittion was using 3% salt to clean the material, 0.15% citric acid added to adjust pH 5.6~5.7, boiling after seasoned, controlling the moisture content 45%~50%, Aw 0.88~0.90, vacuum packaging, 24 h of low temperature treatment before pasteurization at 80~85℃ for 30 min．By this technique, the high moisture seasoned dried P.fucata product was developed, which can still be stored long time, hold special taste and nutrition and has such advantages as feeling soft, delicious and good quality. It will promote the development and utilization of P.fucata meat.