Abstract: Taking freshwater grass carp and tilapia whole fishes cured with low salt solution （3%） as the main research objects and adopting a newly developed low-temperature heat pump dryer （drying temperature range is 0～18 ℃）,we determined the suitable heat pump drying temperature.The results show that the drying quality of fishes cured for 2 hours can be ensured at a drying temperature of5 ℃.After being steamed,the dried fish tastes good and has a unique flavor.Page models show that drying to a residual mass ratio of 0.40～0.48（wet base moisture content is 40% to 50%） takes 12 to 18 days for grass carp and 9 to 14 days for tilapia.Cured for 4 hours,the whole fishes can also be dried at 15 ℃,the drying rate is faster than 5 ℃.However,the salt content of fish is also higher.Finally,the non-cured fresh turtle meat lumps,chicken meat lumps and lean pork slices were dried at 5 ℃.The drying process show no peculiar smell and the drying quality is good.The new low-temperature heat pump dryer is suitable for drying of whole freshwater fish cured with low-salt solution and other non-cured meat.Future research could consider low-temperature drying of non-cured whole freshwater fish and adopt variable temperature drying to increase the drying rate.