Abstract: Because cooking dried sea cucumber with traditional crafts method needs water, we did the experiments intended to solve the inconvenience of dried products to food. Taking the cold fresh sea cucumber as the R & D object, studying features and functions from raw materials, using the characteristics of special nutritional structure and component of sea cucumber, adopting scientific and rational processing technology, we transformed comprehensively the traditional sea cucumber processing methods. Through discussion about the orthogonal pairs of stew cooking, dipping and other key technologies, intermittent eat sea cucumber braised heating system developed process was explored successfully. Braised system temperature is 90℃, system time is 4 h, and cycle number is three times. The processed meat product not only has good elasticity, good color, unique flavor, and reduces extremely the nutrient component damages.