Abstract: Taking grass carp and chestnut powder as the main raw materials, the yeast fermentation method was used to remove the fishy smell, and the best deodorization process conditions were determined by sensory evaluation. Taking sensory score and cooking quality as the evaluation indexs, the influence of fish erosion, chestnut powder, starch, salt on the quality of fish noodles were investigated by single factor test and orthogonal test respectively, to determine the best production formula of fish noodles. The results showed that the best deodorization process were yeast powder addition 2%, the fermentation time 1 h, the fermentation temperature 30 ℃. The best formula of fish noodles were fish erosion 50%, chestnut powder 20%, starch 6%, salt 2.5%. Under these conditions, the chestnut fish noodles have a delicate taste, full of umami flavor, both chestnut fragrance, low break rate and low cooking loss rate, which is easy to promote production.

Key words: chestnut, fish noodles, deodorization, single factor test, orthogonal test