Abstract:The fish was used as raw material，through the deter mination the first add fish and after add fish of the two different adding met hod preparation of steamed buns texture，moisture，pH value，ash content，physical and chemical indicators，comparative study of two different preparation met hods add steamed buns.The results showed that after the addition of fish was way better than the first add fish，two added in moisture，ash，specific volume of steamed buns，the ratio of height to diameter was not much difference，but the nutritional components，two kinds of fish protein content added nutritional steamed buns made nearly 1 times higher than ordinary steamed buns，the fat content to add fish steamed buns steamed buns than ordinary high more than 4 times，and then add fish steamed buns steamed buns than the average 5 times higher.In pH value there was a certain gap，could be seen after addition had little effect on t he shape of fish steamed buns proofing，after add fish steamed buns，the taste，good quality.