Abstract: In order to improve the crispness leading to the taste issues in the course of boiled bamboo tablets processing and storage, crisp-keeping technology was studied in this paper. The results showed it can improve the crispness of boiled bamboo shoots by adding the amount of Sodium Tripolyphosphate and Calcium chloride. The optimum Crisp-keeping formula based on orthogonal test are following:the ratio of the composite crisp-keeping additive was sodium tripolyphosphate:calcium chloride=1:2, and Crisp-keeping concentration was 1.5 g·L-1, 45℃ of the liquid temperature, 25 min of the soaking time.