O BJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata . METHODS Taking the contents of limonin ,nomilin and obacunone ,color difference value and free radical scavenging rate of 1,1-diphenyl-2-trinitrophenyl hydrazine (DPPH) as the indexes ,the entropy weight method was used for comprehensive evaluation. The stir-frying with saltwater technology of C. reticulata was optimized by central composite design-response surface method by using water-salt ratio ,stewing time,frying temperature and frying time as factors. RESULTS The optimal stir-frying with saltwater technology of C. reticulata included water-salt ratio of 8 ∶ 1(mL/g),stewing time of 22 min,frying time of 9 min and frying temperature of 158 ℃. After three times of validation tests ,the average comprehensive score of the optimized technology was 92.35(RSD=2.19%),and its relative error with the predicted value (93.25)was 1.10%. CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible.