In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it also had the best shape-preserving rate, which reached 90 persents, good rehydration capability, which surpassed 10, and the rehydrated products had the highest elasticity according with the sensory evaluation. The Stichopus japonicas processed by MVFD ranked second to VFD. And the Stichopus japonicas processed by MD got better sensory quality than AD. In terms of drying rate and energy consumption: VFD consumed the longest time and the most energy. MD had the highest drying rate. The MVFD which combined VFD and microwave was able to guarantee the quality of products to some degree, enhanceed the drying rate with lower the cost.