Abstract: Using Yantai light dried sea cucumber as the raw material, the optimal soaking process for light dried sea cucumber was obtained through orthogonal experiments: 121 ℃, 0.12 MPa high temperature and high pressure treatment for 20 min, distilled water was used in the whole process,the soaking temperature was 4 ℃, and the soaking time was 48 h.Under these conditions, the mass and length of the soaked sea cucumber were 14.5 times and 2.7 times that of the dried sea cucumber before soaking, the rehydration ratio was 9.2, and its hardness, elasticity, palatability, water holding capacity and nutritional value were higher than those of the sea cucumber boiled at normal pressure and soaked at room temperature on the market. A theoretical basis for the scientific, convenient consumption, and promotion of light dried sea cucumbers was provided by the results of this study.