The application of the glycerol monolaurate (GML) and glycerol monlaurate microemulsion (ME) in squid processing was studied. Effects of amounts and methods of ME addition on the preservation of squid shreds were investigated with the total number of colonies and sensory evaluation as the main evaluation index. The results showed that the effective bacteriostatic amount of GML monomer and ME was 0.50% and 1.00% (equivalent to GML monomer 0.12%) , respectively, in the processing of shredded squid, and the addition of two times seasoning was better than one seasoning. However, when the addition amount of GML monomer was more than 0.50%, the squid ribbon would have different odor. The dried squid shreds were prepared by adding 1.00% ME to the shredded squid at two times. The preservation experiments were carried out at 25 ℃ . The results showed that the storage period of the colony count was 5 months and the peroxide value (POV) as the index, the storage period was 6 months.