A method for dehydrating conditioning of Cordyceps militaris and improving the quality thereof, wherein same belongs to the technical field of edible fungi dehydration processing. In the present invention, fresh Cordyceps militaris is taken as a raw material, is sorted and graded, and is then cleaned so as to remove foreign matters on the surface thereof； then, an ultrasonic wave is combined with a fruit juice concentrate to carry out an enzyme deactivation-deodorization pre-treatment on the Cordyceps militaris, and the Cordyceps militaris is drained and then frozen； and then microwave pulse-spouting is combined with vacuum freeze drying technology to dry the frozen Cordyceps militaris. In the present invention, an ultrasonic wave is combined with a fruit juice concentrate to carry out an osmotic dehydration pre-treatment, and then microwave pulse-spouting and vacuum freeze drying technology are used, thus effectively maintaining the original form and active ingredients of Cordyceps militaris, reducing the drying time, and improving the drying efficiency. In addition, the ultrasonic wave is combined with the fruit juice concentrate to pre-treat the Cordyceps militaris, such that the material drying time can be obviously reduced, the earthy smell of the Cordyceps militaris is removed and the Cordyceps militaris is also endowed with the aroma of juice, and during rehydration, the Cordyceps militaris is free from browning.La présente invention appartient au domaine technique du traitement par déshydratation des champignons comestibles et concerne en particulier un procédé de conditionnement par déshydratation de Cordyceps militaris et d'amélioration de sa qualité. Selon l'invention, du Cordyceps Militaris frais sert de matière première, est trié et calibré, puis nettoyé de sorte à éliminer les corps étrangers sur sa surface； ensuite, une onde ultrasonore est combinée avec un concentré de jus de fruit pour effectuer un pré-traitement de désactivation-désodorisation d'en
