A membrane process involving microfiltration(MF),ultrafiltration(UF) and nanofiltration(NF) was used to concentrate nutrition and flavor compounds in Engraulis japonicus cooking soup.Results showed that inorganic ceramic microfiltration membrane had higher flux volume and shorter concentration time.Protein and amino acid recoveries were 70.74% and 39.83%～46.64% for MF-NF process.The content of protein increased 3.30 times in the retentate by microfiltration process,but the fishy odor was increased.Meantime,the content of amino acid increased 2.71 times in the retentate by nanofiltration process,especially glutamate and aspartate were increased 336% and 672 %.Moreover,the fishy odor was disappeared,the flavor of the cooking soup has been effectively improved.MF-NF process was more simple and available than MF-UF-NF process and suitable for concentrating the cooking soup on the fishing boat.