Abstract: In order to improve the quality of dried small shrimps of China, low salt, half dehydration technology was studied in the experimentation. the reverted method of adding salt, namely brine density 2.5%, steaming time 4 minutes and steaming temperature 98℃; intermittent two-stage drying technology, namely first drying 20 minutes at 75℃, tempering 15 minutes, second-drying for 20 minutes at 70℃; and packaging with BOPP/BOPA film filled with 75% N₂ and 25% CO₂ in component proportion was adopted in the experimentation. The results show that low salt, half dehydration technology can keep low salt concentration, fresh flavor and integrity of dried small shrimps of China effectively, and the probabilities of fulfilling the test standard of ≤5×10³ cfu/g and national standard of ≤1×10⁴ cfu/g of bacterial count are 98.34% and 99.99%, respectively at the same confidence level of 95％, and the products can be preserved for over six months under normal temperature.