Abstract: Dried silkworm pupa products were prepared by hot air drying, heat pump drying, microwave vacuum drying and variable temperature and differential pressure puffing drying. The effects of different drying methods on the physicochemical properties such as puffing rate, color, protein and fat, and sensory quality of silkworm pupa were compared. The results showed that the dried silkworm pupa products by variable temperature differential pressure puffing drying had the lowest crispness value（166.98 g/s）, the best swelling degree（152.59%）, the highest color L*value（65.22） and sensory score（85 points）, but large protein loss. The dried silkworm pupa products by hot air drying had less protein（23.12 g/s） loss, but showed hard taste, no crispy texture, dark color and dense structure. Comprehensive consideration, variable temperature and differential pressure puffing drying was more suitable as a technical method for producing silkworm pupa dry products.