Abstract: Vacuum steam pulsating blanching technology was applied to the treatment of prepared okra vegetables. With color difference, crispness, protein content and sensory score as indicators, steam blanching single factor test and four-factor three-level response surface test were carried out respectively. The effects of blanching vacuum, blanching temperature, blanching time and pulsating times on comprehensive scores were analyzed by response surface method, and a quadratic regression mathematical model was established. The process parameters of vacuum steam pulsating blanching of prepared okra vegetable were optimized. The results showed that the order of influence on the quality of prepared dishes was blanching time > pulse times > blanching temperature > blanching vacuum degree. The optimal process parameters were as follows: blanching vacuum 0.04 MPa, blanching temperature 108℃, blanching time 70 s, pulsation times 2 times, color difference 6.36, brittleness 1824.68, protein content 1.66%, sensory score 31, comprehensive score 0.8795 points under this process condition. The results can provide a reference for the processing of prepared okra dishes.