The work aims to analyze the crispness change mechanism of pot-wrapped meat in short-term storage by optimizing the technology and process of preserving the crispness of pot-wrapped meat, so as to delay the crispness dete-rioration during storage. The types of starch were selected and the frying technology used in making pot-wrapped meat was optimized. Moreover, the moisture content of the meat and the shell crispness under different storage conditions were tested, and the changes in the crispness of the pot-wrapped meat were analyzed. When sweet potato starch was used to paste the meat, the initial frying temperature was 190 ℃ and the initial frying time was 100 s, including the refrying temperature of 205 ℃ and refrying time of 45 s respectively, the meat had good sensory quality and crispness protection. In the short-term storage process (0-8 h), the moisture inside the meat decreased firstly and then increased. Furthermore, the moisture and crispness of shell paste decreased firstly and then increased, and finally tended to be stable. In the initial storage period, the moisture of the shell paste of the pot-wrapped meat diffuses outwards with the crispness increasing, and then the moisture of the internal meat is absorbed, leading to the decline of the crispness. Finally, the crispness tends to balance with the external environment, indicating that the crispness of pot-wrapped meat is deteriorated by its own moisture migration and the external environment.