Abstract: The processing parameters of salted Sesuvium portulacastrum were optimized by the single factor experiment, which provided data reference for the deep processing and utilization of Sesuvium portulacastrum. The salted Sesuvium portulacastrum were prepared through the processes including the pretreatment, drying for three times, rubbing with adding salts, and cooking under high temperature. Among them, the parameters such as the temperature, time and the amount of salt added in the first drying process directly affected the quality of the salted Sesuvium portulacastrum. Therefore, by taking the sensory evaluation and water content as the indexes, the parameters including the drying temperature, drying time, and the amount of salt added were optimized. The results showed that when the optimum temperature of drying for the first time was 60℃, the drying time was 8 h, the amount of salt added was 4%, the prepared salted Sesuvium portulacastrum were glossy dark brown, with unique taste and smell, fresh and tender tissue, and the leaf shape of which was smooth after unfolding, with the water content being 10.39% and the chloride being 11.3%. Meanwhile, the nitrite was not detected, the coliform group was less than 0.3 MPN·g^-1, and the pathogenic bacteria such as Staphylococcus aureus and salmonella were not detected.