A three-dimensional heat transfer model was established to simulate thermal pasteurization process of model food (crayfish) considering the packaging materials (PET/AL/NY) based on COMSOL Multiphysics in this paper. Through the verification result of the cold spot temperature of the shrimp by the wireless temperature sensor， it was found that the three-dimensional simulation model was reliable for the characterization of the high temperature sterilization process. The simulation model could be used to characterize the real-time data of the slowest heating zone(SHZ) in the vacuum packaged shrimp position change， temperature change and F value change. Combining with the needs of industrial production， optimize the sterilization plan for vacuum-packed crayfish and shrimp products. It was found that the slowest heating zone of the product was located at the center of the thicker section instead of the geometric center， and the product surface was overheated. With reference to the model temperature distribution results and related texture data， it was believed that the 115 ℃-10 min sterilization program under the condition of F value=8 min could improve product quality while ensuring product safety. This study is expected to be a significant contribution for further optimization studies.