Abstract:The cooked sea cucumber was fermented by lactic acid bacteria and sweet wine curd with Dalian sea cucumber as the research object，and sea cucumber products with sour and mellow flavors were obtained respectively. The composition of volatile flavor substances was determined，and a total of 46 volatile substances were detected in sea cucumbers with sour flavor，and a total of 51 volatile substances were detected in sea cucumbers with mellow flavor，which indicated that the fermentation method could improve the flavor of cooked sea cucumber.Meanwhile，the protein composition of the two fermented sea cucumber products was detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis（SDS-PAGE）. It was found that the proteins contained in the sea cucumber were effectively degraded after fermentation.The amino acid content of the fermented sea cucumber products was detected by gas chromatography-mass spectrometry. It was found that the content of 20 amino acids constituting proteins was significantly increased，which indicated that the fermentation method could effectively improve the protein nutrients of the sea cucumber products，and promote digestion and absorption of the human body.