目的 为了实现三穗血浆鸭湿法腌制技术的标准化，以提升产品的品质。方法 以三穗鸭为原料，通过研究三穗鸭腌制过程中腌制时间、食盐浓度、料酒浓度、料液比对三穗血浆鸭综合品质的影响，在单因素试验基础上，根据Box-Benhnken试验设计原理，对鸭肉湿法腌制工艺进行研究。结果 得到了三穗血浆鸭湿法腌制工艺各影响因素条件，腌制时间为4.1 h，食盐的质量浓度为3 g/L，料酒的体积分数为3.1%，料液体积比为1︰1.5，在此工艺条件下，产品的综合评分为0.7867，鸭肉表面润泽，颜色金黄，酥香四溢，品质良好。结论 说明该标准化腌制工艺有利于提高三穗血浆鸭产品的品质和稳定性。

The paper aims to achieve standardization of Sansui plasma duck wet curing technology and improve product quality. With Sansui duck as the raw material, the effects of curing time, salt concentration, cooking liquor concentration and material-liquid ratio on the comprehensive quality of Sansui plasma duck were studied. Based on the single factor experiment, according to Box-Benhnken design principle, the wet curing process of duck meat was studied. The influencing factors for the wet curing process of Sansui plasma duck were as follows: curing time 4.1 h, salt concentration 3 g/L, cooking wine concentration 3.1%, material-liquid ratio 1︰1.5. Under this process condition, the comprehensive score of the product was 0.7867. The surface of the duck meat was moist, the color was golden, the fragrance was overflowing, and the quality was good, indicating that the standardized curing process was beneficial to improve the quality and stability of the Sansui plasma duck product.