Based on the theory of Hurdle Ef fect , our research shaved that because of the mutual ef fects between the several moderate strength hurdles designed for quality, the growth of microbe was prohibited and the harmful effect of single high..strength antiseptic method on sensory evaluation was avoided. By this technique, the product, high..moisture seasoned dried scallop, was developed which can still be stored without refrigeration when Aw > 0. 90 and has such advantages as feeling soft when eating. Comparat ively well keeping the color and the flavor of fresh scallop, more health guarantee as well as more economic benefit. This paper dealt w ith we dealt with the Hurdle Model needed for the quality of the product and put emphasis on the process to select the strength of each Hurdle factor.