This paper focuses on developing sturgeon skin edible gelatin products， and finds out the optimal process. Hot water extraction was used in this study， some changes of products and microstructure during processing were researched as well. The results showed the optimum conditions were extraction temperature 80 ℃， material / water ratio 1 ∶ 4 and extraction time 2 h. The physicochemical properties of sturgeon skin edible gelatin products under optimum conditions were 168.16 g gel strength； 19.3 L* of color， 8.71 a* of color， 2.25 b* of color； 32.63% recovery rate of collagen and 4.90% total solids content in liquid. Under the above conditions， it was obtained that the microstructure network with uniform pores is clear. The gelatin products are intact with good elasticity， proper hardness， bright color and desent sensory acceptance.