Abstract:Fresh bullfrog and pickled pepper were used as the main raw materials, and spices, salt and other ingredients were added to make pickled pepper bullfrog. Firstly, the effects of pickled pepper mass fraction, cooking temperature, cooking time and pickling time on the sensory, color and texture of pickled pepper bullfrog were investigated by single factor experiment. Secondly, on the basis of single factor experiment, three single factors were selected, and the sensory score was used as the response value, and the response surface method was used to optimize the processing technology of pickled bullfrog. Finally, the water holding capacity and the total number of colonies of the finished pickled bullfrog were measured. The optimum technological formula of pickled pepper bullfrog after optimization was as follows: pickled pepper mass fraction 30 %, cooking temperature 80 °C, cooking time 15 min, pickling time 3 h. The results showed that the water holding capacity of pickled pepper bullfrog was 80 %, which was reduced by 9 %. The loss was small, and the flesh could still be kept fresh and tender. The total number of colonies was 55 CFU / g (mL), which was lower than the national limit. In addition, the flavor and taste of the pickled pepper bullfrog were determined and analyzed. The color of the pickled pepper bullfrog produced under the optimal process conditions is light yellow and shiny; there is a sour and spicy aroma of pickled pepper products, no peculiar smell; bone and meat are closely linked, no bone phenomenon; it has a sense of hierarchy, delicious taste and good chewing feeling. The final product has a sensory score of 83 points and good acceptability. This study can provide reference for the development and standardized production of pickled bullfrog products in China.