Abstract: With broad development prospects, tasteless dried sea cucumber is one of main trends in the development of sea cucumber dry products in the future. Different conditions on rehydration had a more significant impact on nutrition and taste dried of tasteless dried sea cucumber. Based on the above, this study intends to explore the impact of tasteless dried sea cucumber nutrition and taste with different blanching temperature, blanching time, holding temperature and holding time. Rehydration ratio. textural properties (hardness, elasticity) in the rehydrating process of tasteless dried sea cucumber and other indicators were measured, compared and analyzed. The results showed that: blanching 20min at 90℃, incubated for 40h at 70℃ and rehydration ratio of 5-6, in which tasteless dried sea cucumber was rehydrated best, good texture and taste.