The effects of heating temperature and time on the surface microstructure and protein composition of cephalopodium and carcass muscle tissue of Symplectoteuthis oualaniensis were researched, and the heating conditions of the key process in the product development process were set up for processing of a series of snack foods. The scanning electron microscopy (SEM) micrographs showed that there were no significant effects on the surface microstructure of cephalopodium and carcass muscle tissue after heated at 40 ℃ for 7 min. The surface membrane structures of the cephalopodium were destroyed after heated at 80 ℃ for 7 min and phenomenon of granulation was observed. The tissue became more and more loose with the increase of heating temperature and the extension of time. After heated at 80 ℃ for 7 min, the muscle fiber in carcass tissue became more swell and smooth, and the gaps between the muscle fiber  was broadening with the increase of heating temperature and the extension of time. The contents of salt soluble protein in the cephalopodium and carcass significantly reduced after heated at 80 ℃ for 7 min, with the contents less than 1/3 of the original, and the carcass varying more than the cephalopodium. Research shows that: According the change law of heat treatment strength and the protein composition, surface microstructure and texture of Symplectoteuthis oualaniensis, the suitable conditions such as blanching, baking and sterilizing for heat treatment process were made out, and 4 kinds of snack foods such as shredded squid were produced, with high productivity and the color, texture, physicochemical and microbiological index in accordance with the national standards.