Abstract: With goose and duck liver as material, the new crystal goose liver jelly’s technology and the best technical prescription were presented. The effect of monostearin and egg yolk powder on goose liver jelly emulsification function was studied. The influence of duck liver, β-cyclodextrine, glutinous rice powder on liver jelly sensory quality, and the effect of the Kara glue and sodium alginate quantity to the thermal stability of liver jelly were also studied. Through the sensory and orthogonal experimental analysis, the best formula and technology of goose liver jelly were obtained as follows:7% glutinous rice powder, the ratio of goose liver to duck liver was 1:2, 3% β-cyclodextrine, the ratio of monostearin to egg yolk powder was 1:2, sodium alginate:Kara glue=1:10.