The development of ready-to-eat products is constrained by quality issues such as sour flesh and poor taste of the Southern Sthenoeuthis oualaniensis. This research put forward a de-acidification technology of Sthenoeuthis oualaniensis ready-to-eat products. Firstly, the single factor experiment was carried out by stirring and soaking to remove acid in muscle, and the effects of three commonly used deacidifying agents for weakly alkaline food, including sodium citrate, sodium polyphosphate and sodium hexametaphosphate, on the carcass muscles of the S.oualaniensis were analyzed. After comparing the deacidification effects, sodium citrate was selected as the deacidifying agent for the muscle of S.oualaniensis carcasses. The quadratic regression equation model with a high goodness-of-fit for deacidification technology containing the acidity score (Y), deacidifying agent concentration (A), deacidifying time (B) and material-to-liquid ratio (C) of the S.oualaniensis carcasses using Box-Behnken optimization method was, Y(muscle acidity of S.oualaniensis carcass)=6.95+0.0325A-0.0362B+0.0137C-0.0625AB-0.0075AC+0.0075BC-0.2555A²-0.1080B²-1030C² (R²=0.9722). Furthermore, the acid removal time and sodium citrate concentration had significant effects on the acid removal effect (P＜0.05), respectively. The best process conditions were described as below: room temperature conditions (25 ℃), deacidifying agent concentration of 0.35 g/L, deacidifying time of 7.5h and material-to-liquid ratio of 1∶2.5, with the average pH of 6.85 in these process parameters, which was close to the model prediction parameters. . Under these conditions, the total acidity of the deacidification solution was measured at 6.63 °T, resulting in a 69.45% reduction in the total acidity of the S.oualaniensis. The sodium citrate had a significant effect in removing acid and optimizing the muscle quality, taste and colour.[Chinese Fishery Quality and Standards, 2023, 13(1): 01-09]