Abstract: The processing technology and storage characteristics of crucian carp flavored with ketchup were studied.The pickled carp was fired for 2min at 180℃, flavored with self-made ketchup ( 10% , w /w) .Drying in oven for 100min at 60℃, the carp was vacuum packaged after cooling, then sterilized at 95℃ for 10min.It indicated that all indexes of the carp were in line with GB10144-2005 after tested, and it had special flavor, good chewiness and edible convenience.The microbiological index, peroxide value and nitrite content of the sample complied with the requirements of GB10144-2005 after storage at 20℃ and 5℃ for 30d.