Abstract: The formula of low-temperature fish sausages rich in the calcium of fish bone was optimized by response surface methodology. Single factor experiments were used to explore the effects of salt, fish bone meal and corn starch on the texture characteristics, the sensory quality and the cooking loss of low-temperature fish sausages rich in the calcium of fish bone. On the basis of the single factor experiments, the Box-Behnken response surface design was carried out, and the optimal addition amount of three additives was determined through the response surface experiment: salt 2.5%, fish bone meal 1.5%, and corn starch 6%. The product prepared by this formula had compact surface, the smooth cutting surface and bubble-free, strong fish flavor, and the sensory score was 88.55, the cooking loss rate was 3.51%, the coincidence rate with the predicted value reached 99.49% and 98.86%, which would provide a certain theoretical data support for further research and development of fish sausage.