以新鲜牛肝为原料制作牛肝酱，用模糊综合评判法评价牛肝酱质量。对清洗时间、料液比进行单因素试验，确定最佳条件，并对品质改良剂进行筛选，利用响应面研究各因素及其交互作用对牛肝酱品质的影响。结果表明，在清洗2 h、料液比为6∶1、品质改良剂为鸡油，大豆蛋白添加量为3.3%(质量分数)、鸡油添加量2.9%(质量分数)、卡拉胶添加量0.2%(质量分数)时，得到的牛肝酱最好，感官评分最高、且黏度适宜，风味独特，香气浓郁，涂层均匀。并对制得的牛肝酱进行常规理化指标、挥发性风味物质及脂肪酸进行测定，牛肝酱中蛋白质含量较高，脂肪含量较低，挥发性风味物质共检测出44种，脂肪酸共检出17种，是一种营养健康佐餐食品。

In this experiment, bovine liver was used as raw material to make bovine liver paste, and the fuzzy comprehensive evaluation method was used to evaluate the quality of liver paste. The single factor experiment was performed on the cleaning time and the ratio of solid to liquid to determine the optimal conditions. The quality improver was selected. The response surface was utilized to study the effect of various factors and their interactions on the quality of cow liver oil. The results showed that when the ratio of material to liquid was 6∶1, the quality improver was chicken oil, the content of soybean protein was 3.3%, the amount of chicken oil was 2.9% and the content of carrageenan was 0.2%, the sauce had the highest sensory score, appropriate viscosity, unique flavor, rich aroma, and uniform coating. The physicochemical indexes, volatile flavor substances and fatty acids of prepared liver sauce were also determined. The liver sauce has high protein content and low fat content. A total of 44 volatile flavor compounds, and 17 fatty acids were detected. Therefore, it is a nutritional health food.