Abstract: In order to study the processing technology of accelerating fermentation, a fish sauce production was studied with saury as raw material, by adding koji and temperature keeping. Single factor experiment is adopted to investigate the effects of different factors ( fermentation period, temperature, solid-to-liquid ratio, dosage of salt, components of koji) on production of fish sauce fermentation.And based on it, orthogonal experimental design was applied. The results showed that at the 30 th day, the fish body was almost completely decomposed, the optimum conditions were as follows, temperature 30 ℃, solid-liquid ratio1∶ 0.6, koji 5% and salt 12%.The content of amino nitrogen reached ( 0.97 ± 0.02) g/100 m L under such a condition, and the content of soluble solids was 23% ± 0.51%, sensory score was 88. The color of fish sauce was from red to orange, with good aroma and no terrible flavor.Therefore, the objective of speed fermentation of fish sauce production was obtained.