The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin digestibility of small crispy meat were analyzed at 150, 160, 170, 180 and 190 ℃ for 150, 170, 190 and 210 s, respectively. The experimental results showed that with the increase of frying temperature and frying time, the moisture content of small crispy meat significantly decreased (P