By improving the traditional processing methods,the processing technology of instant sea cucumber products made by dried sea cucumber Acaudina molpadioidea was studied. First,Acaudina molpadioidea was peeled,then salt was added to remove the water and seasoned sea cucumber. The single factor and orthogonal experiment was determined through sensory analysis. The best condition was: salt and white granulated sugar content 2. 50%,3. 50%of the mass weight,soak time 1. 00 h and heating sterilization at 95℃ for 20 min after packaged. The comparative analysis of nutritional value such as the contents of water,ash,crude fat,crude protein was similar to the fresh sea cucumber. However,the texture parameters were significantly different with fresh sea cucumber. The hardness,chewiness and resilience greatly reduced,the adhesiveness,cohesiveness did not changed much,the springiness increased slightly. The total bacterial and the coliform were below 1 000 CFU / g,30 MPN /100 g. The pathogen was not detected.