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.