Abstract: In order to further develop largemouth bass( Micropterus salmoides) products,and improve the disadvantage of the traditional high salted fish.The largemouth bass was used as raw material for the formulation of tea flavoring liquid production.Based on the single factor experiments,the orthogonal array of four factors three levels was taken to study the effects of curing temperature,salt amount,flavoring ration and flavoring time on the quality of tea flavoring lighted salted products.So that the optimum technological conditions and nutritional composition of the tea flavoring lighted salted largemouth bass were defined.The optimum technological conditions obtained the highest sensory score: the curing temperature was 8 ℃,the salt amount was 10.5( g /100 g)( on the basis of fish weight),the flavoring ration was 44( g /100 g)( on the basis of fish weight) and the flavoring time was6 h by the orthogonal test,which consistent with the peroxide value as evaluation indexes.The factors which affect the sensory score was curing temperature,flavoring time,flavoring ratio and salt amount orderly,further more,the curing temperature had a significant influence on sensory score( p = 0.0058 < 0.01).The verified experiment under the optimum technological conditions showed : the sensory score was 96.5 ± 1.2,the peroxide value was 0.307 ±0.013 g / kg,the total bacteria was less than 1 × 105 CFU / g,the coliform group and pathogenic bacteria were not checked out.All the results conformed with relevant standards and in the range of satisfaction.The product was proved to be a delicious and healthy pre- cooking instant aquatic product,which with vacuum packaging could be stored 10 days at room temperature,30 days at 4 ℃.