Navel orange peel residue with a wide range of sources and rich nutrients is the main residue in the industry of processing navel orange. However,there are still a large amount of navel orange peel slag being thrown away,resulting in the waste of resources and pollution of environment. In order to develop and utilize the resources of navel orange peel residue,singlefactor and orthogonal experiments were used to study the debittering effect of ultrasonic waveassisted NaCl-NaHCO3 solution on navel orange peel residue. The D-Optimal Design method was used to optimize the filling formula of navel orange peel residue. The results showed that the main factors affecting the debittering effect of navel orange peel were in the decreasing order of ultrasonic power＞ultrasonic time＞content of NaCl-NaHCO3. The effect of removing bitterness and astringency was the best when the navel orange peel residue was immersed in 3% NaCl-NaHCO3 solution with the mass ratio of 1∶1,and ultrasonicated for 15 min under ultrasonic temperature 30℃ and ultrasonic power 120 W. The results of correlation analysis showed that the sensory quality of the filling was significantly negatively correlated with the hardness,gumminess and resilience of TPA parameters (P<0.01). The results of oneway analysis of variance showed that citrus peel pulp had a significant effect on the hardness and gumminess of filling (P＜0.05). Sugar had a significant effect on filling hardness (P＜0.05) and an extremely significant effect on the resilience (P＜0.01). Edible vegetable oil and corn starch had no significant effects on hardness,gumminess and resilience (P>0.05). Results of mixing optimization test and verification test showed that the optimal filling formula of navel orange peel based on the total mass of the filling as 100% was peel pulp 77.0%,sugar 17.0%,edible vegetable oil 4.5%,corn starch 1.5%. The fillings produced with the optimal formula are fragrant and delicious,delicate and smooth,non-sticky,with a high sensory quality.