Abstract: Herb-flavored instant hand-peeled walnuts were developed from Xinjiang paper-skinned walnuts, the water removing conditions, soaking and baking conditions were investigated. In order to obtain the optimal processing technique conditions of herb-flavored hand-peeled walnuts, on the basis of single factor experiments, three levels of influencing factors including soaking time, baking temperature and baking time, were selected, the optimal process conditions were determined by response surface method with sensory scores as the response values based on the BoxBenhnken design. The results showed that the optimal water removing condition for walnuts was: heating at 80 ℃ for 8 h.The regression model established by response surface analysis showed that the order of the influence of each factor on walnuts sensory was baking temperature＞baking time＞soaking time. The optimal processing conditions were as follows: baking temperature 80 ℃, baking time 7 h, and soaking time 2.5 min. The sensory quality of herbal flavor processed by the optimized technological conditions was the best, and the prepared walnut had beautiful color, golden kernel, good herbal flavor without bitterness, and crisp taste. The results provide technical support for the development and industrial utilization of walnut products.