Abstract: The effects of different treatments including lipase pretreatment and chicken oil on the enzymatic hydrolysate of silkworm pupa and oak silkworm were studied. The degree of hydrolysis, amino acid and sensory flavor were detected. The experiment found that both the silkworm pupa and tussah pupa, lipase pretreatment and the addition of chicken oil can significantly improve the flavor of the taste peptide (p<0.05), the specific performance of the lipase treatment group compared with the control group, there was a significant advantage in terms of taste and taste (p<0.05), and there was a significant advantage in terms of taste in the chicken oil-added group compared with the control group (p<0.05).Among them, tussah cocoon plus lipase enzymolysis and chicken oil for Maillard reaction had the best flavor, with a score of 81.8. The hydrolysis degree of enzymatic hydrolysate and the ratio of fresh sweet amino acids to total amino acids were the highest 26.21% and 45.58%.The results showed that the combination of lipase pretreatment and chicken oil could significantly increase the flavor of silkworm pupa flavor base (p<0.05).