Abstract: Pre-cooking treatment is the pivotal technique for the fabrication of prepared dishes, and also a critical factors in ensuring their quality. The pre-cooking treatment process of Pleurotus eryngii based on a fuzzy mathematical sensory evaluation method was explored. The results showed that the optimal pre-cooking process conditions for the Pleurotus eryngii by low-temperature vacuum cooking were as follows: salinity mass fraction 1.0%, low temperature vacuum cooking time 30 minutes, and cooking temperature 80 ℃. The prepared mushroom showed bright color, luster,good taste and elasticity, unique flavor of fungi, and no fishy smell. Exhibiting superior processing effectiveness and the ability for maintaining the original raw materials quality compared with traditional blanching methods. Which have positive significance in the rapid advancement of prepared mushroom dishes, and offer valuable technological reference for mushroom products processing.