Abstract:The processing technology of two different flavors of black fish glass cans was studied.Through single factor test and orthogonal test，the effects of three kinds of dehination techniques were compared，including citric acid-calcium chloride deantion，β-cyclodextrin deanaization and green tea soup dehination.The conditions of the ratio of the seasoning were designed，and the best technological conditions of the product were determined by sensory evaluation.The results showed that the best deodorization effect was obtained under the conditions of 2%citric acid，0.2%calcium chloride，1.5 h soaking time and 1 ∶3（g/mL）ratio of material to liquid；the best sour plum flavour was obtained on the condition of 200%acid mayonnaise added and preserved 2 h；the best spicy flavour was obtained on the condition of 6%ginger，3%pepper，2%star anise，3%chili powder，2%fennel，2%cinnamon and 100%dried bean curd added.The developed products could be placed at room temperature for 120 days and maintain the quality and taste without obvious changes.