Abstract:To promote the development of the laver industry and enrich the variety of seafood seasonings，this study used laver as a seasoning ingredient to investigate the effects of laver particle size，laver content，and liquid egg content on the quality of laver walnut cakes. The preparation process of laver walnut cakes was optimized through single-factor and orthogonal experiments. The results showed that the optimal preparation parameters were as follows：laver particle size（from screened to retained） of 10-20 mesh，laver content of 6%，and liquid egg content of 20 g. Laver walnut cakes prepared under these conditions exhibited a specific volume of 2.502 cm3/g and a sensory score of 86，demonstrating excellent texture and flavor.