Abstract:Extrusion processing technology has various functions and is a highly efficient，low cost，and low energy processing system.Extrusion processed food has excellent nutritional and sensory properties.The factors affecting the quality of extrusion processed food were analyzed herein.Furthermore，the influence of this technology on food's physical and chemical properties and nutritional and functional components such as protein，fat，starch and phenolic substances，was examined.Extrusion processing technology provides extensive prospects to food processing，especially if applied to fish protein，squid （Symplectoteuthis oualaniensis）meat，and other aquatic resources.