Abstract: To improve the taste and flavor of pre-prepared steamed stuffed bun, and realize the standardized processing of the products, taking sensory score and texture analysis as evaluation indexes, combined with single factor and response surface optimization tests, the influence of different technological conditions on the quality of pre-prepared steamed bun was studied, and the technological conditions were optimized. The results showed that the optimum technological conditions were as follows: yeast addition 1.01%, fermentation time 79 min,filling flour ratio 4 ∶5, and proofing time 40 min. Under the best technological conditions, the product had straight and complete shape, good texture, bright luster and good taste. Through texture analysis and sensory evaluation of the products stored for 5 days at different temperatures, it was concluded that-20 ℃ was the best storage temperature.