The best formula and processing conditions of a fish cake can were studied using Cirrhinus molitorella as main raw material. The formula of fish cake (mass ratio, %) was as follows: Cirrhinus molitorella meat 80%, the washed and dehydrated lizard fish meat 20%, sugar 0.5%, salt 2% spring onion 1% and denatured starch 5%. The key processing conditions were as follows: washing the fish meat with 5 time of water at 3~10 ℃; pounding the dehydrated fish meat for 5 min (without adding salt), 20 min (adding salt) and 3 min (combined with blending) ; gelating the surimi for 3 h at 40 ℃; and sterilizing the caned fish cake for 12 min~20 min~12 min at 118 ℃.
