Objective: To optimize the processing technology of stir-baked Aspongopus and establish its quality standard. Method: Stir-baking processing technology was optimized by taking processing temperature

processing time and speed of stir-baking machine as independent variables

content of dopamine dimer

analgesic rate of Aspongopus

yield of alcohol soluble extracts as evalution indexes

single factor tests and orthogonal test were adopted.Ten different batches of Aspongopus were stir-baked by the best processing technology

then the content of total ash and alcohol soluble extracts were determined. Result: The best technology of stir-baked Aspongopus was as follows：processing temperature at 170 ℃

processing time of 5 min

speed of 50 r · min-1.It was recommended total ash content of stir-baked Aspongopus be not more than 5.2% and alcohol soluble extracts should not be less than 16.8%. Conclusion: The optimized process is reasonable and reliable with good stability and simple method

which can provide a scientific basis for standardizing the processing technology and quality standard of Aspongopus.