In this paper, head of silver carp, pork, egg white were additived to develop kamaboko gels. Processing were optimized by orthogonal test, water-holding capacity and texture of kamaboko gels were analyzed. Results showed that the optimum formula included 40%head of silver carp, 20%pork (3∶7,fat∶lean), 8%starch, 14%egg white, 10%water, 2.5%salt, 2%onion, 2%ginger, 1%garlic, 0.5%MSG. The results of quality characteristics showed that sensory assessment, water-holding capacity, hardness, springiness and chewiness were conformed to the requirements of kamaboko gels from sliver carp.%以鲢鱼鱼头为原料，猪肉、鸡蛋清为辅料，研制鲢鱼风味鱼糕。采用正交试验对工艺配方进行优化，对鱼糕的持水性和质构进行分析。结果表明：鲢鱼风味鱼糕的最佳工艺配方为鲢鱼鱼头40%、猪肉（肥肉∶碎肉=3∶7）20%、淀粉8%、鸡蛋清14%、水10%；、盐2.5%、葱2%、姜2%、蒜1%、味精0.5%。经品质分析表明，鱼糕的感官评分、持水性、硬度、弹性、咀嚼性均符合要求。
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