Problems exist in Prophyra haitanensis first processing, including lots of holes in product, unevenly thickened slides, poor luster,and inconsistent product quality. In our research, technical parameters of P.haitanensis processing were optimized, and the corresponding processing equipments were improved, mainly involving softening, rinsing, cleaning, cutting, making cake and drying. In terms of increasing thick of P. haitanensis in different harvest time, the key processing parameters were optimized in the second processing, including the first baking, flavoring, the second baking, drying, as well as the improvement of processing equipment. By improving the first and the second processing equipments and the technological optimization, the P. haitanensis slice products reached the international quality standard, with size of 19 cm×21 cm, weight of 2.7~3.3g, and thickness of 0.3~0.5 mm, and the product was smooth with better luster, less holes,and better flavor. During the second processing, a series of seaweed products with more nutrition were made. Their specifications were 1.5~7.5 g, and the protein was 37.0 g per 100 g, ethyl ester of eicosapentaenoic acid (EPA) was 7.0 g per 1kg, vitamin C was 49 mg per 100 g. Instant seaweed products were made by high-precision techniques in the present study, and they were exported to Southeast Asian countries.