Abstract: Meat floss is a traditional meat product and very popular among consumers in China.Effects of initial moisture content，termination temperature and ambient temperature on weight loss rate of chicken floss during vacuum cooling were studied using single factor experiments.Technological parameters of vacuum cooling for chicken floss were optimized by orthogonal experiment.At the same time， sensory quality and main nutritional components of chicken floss produced under optimum technological conditions were analyzed.Experiment results showed that weight loss rate of vacuum-cooled for chicken floss would increase with increase of initial moisture content and decrease with increase of termination temperature.Optimal technological parameters for vacuum cooling of chicken floss were as follows: initial moisture content of 15%，termination temperature of 25 ℃ and ambient temperature of 10 ℃.Compared with natural cooling processing，chicken floss produced by vacuum cooling processing had no change in main nutritional components，but it was better in main sensory evaluation indexes.