| 摘ABSTRACT：Different heating methods have great influence on the quality of Penaeus vannamei. In this paper, microwave-infrared combined heating technology was used to heat shrimp.Microwave power was 200 W, 400 W, 600 W, 800W and 1000W，infrared oven temperature was 75℃,127℃ and 179℃respectively. The effects of different combined heating conditions on weight loss rate, color and texture of shrimp were studied, which laid a theoretical foundation for the application of combined heating technology in shrimp products. Firstly, the changes of central temperature of shrimp under different microwave-infrared combination conditions were measured. On this basis, the effects of different heating conditions on the quality of shrimp meat were discussed. The results show that under the same microwave power, the lower the infrared temperature, the higher the weight loss rate. When the infrared temperature was 127℃ or 179℃, the hardness reaches maximum at 200W, then decreases with the increase of microwave power, and it reaches minimum at 1000W. The hardness reaches its maximum at 400 W and decreases at 1 000 W at 75℃. The elasticity of shrimp was the largest when the microwave power was 400 W. When the microwave power was increased to 800W, the elasticity of shrimp decreased significantly, but there was no significant difference between 800W and 1000W. Under the same microwave power, the adhesion of infrared at 75℃ was significantly different from that at 127℃ or 179℃. In terms of color difference, L*, a*, b* and E are negatively correlated with infrared temperature. These results provides a foundation for the application of combined heating technology in shrimp processing.