Abstract: In order to achieve the goal of controlling the product quality of bloated crabs, reducing the initial bacteria in raw crabs ozone water was used. Meanwhile, hurdle technology was taken to control the multiplication and growth of microbes. Raw crabs were rinsed via tap-water and sprayed with 0.7 mg/kg ozone water for 3 min, then treated with saturated salt water at 24℃ for five hours and packed at modified atmosphere(mixing ratio: CO2 60%, N2 40%). Consequently, the packaged bloated crab products were obtained for study of their shelf life. Experiment results show that ozone water can reduce initial bacteria in raw crabs, and microbes of the bloated crab products are effectively controlled after ozone water treatment, at the same time, some major food borne pathogens are controlled. The hygiene quality of the products is in conformance with the updated national standards. Besides, it tastes good and its preservation period, stored at -20℃, can be as long as seven months.