Abstract: In order to improve the quality of frozen cooked potato stewed noodles,low-temperature washing and moderate drying were carried out before freezing.The results indicated that the most influential factor was water washing temperature.Low water washing temperature led to good quality of potato stewed noodles.Drying temperature significantly affected the cohesion and sensory evaluation of noodles.Drying time significantly affected the glass transition temperature(T'_g) of stewed noodles and with increasing drying time,T'_g increased remarkably.Through the orthogonal experimental design,the optimum pretreatment conditions before freezing were as follows:water washing temperature was 4℃,drying temperature was 50℃,and drying time was 9 min.Under these conditions,noodle cohesiveness was 0.825±0.010,recooking loss was(6.39±0.37)%,sensory evaluation was 93.75±2.19,andT'_g was(-16.45±0.92)℃.The pretreatment of potato stewed noodles before freezing improved their quality and significantly increased the glass transition temperature.