Abstract: In order to improve the quality of fish balls and shorten the technological time, the craft formula of fish balls used liquid nitrogen as quick freezing agent was studied.On the basis of single factor experiment, using response surface methodology to optimize the process formula of liquid nitrogen frozen fish balls, springiness and sensory evaluation effects of liquid nitrogen frozen fish balls adding amount of T-Gase, hydroxypropyl starch and SPI were investigated.The results showed that the optimum freezing time was 45 s, the addition amount of T-Gase, hydroxypropyl starch and SPI were 1.19 U/g, 14.9% and 3.93%, respectively, and then Springiness of the fish balls was 0.955, the highest sensory evaluation was 92.5.In addition, the influences of different sandwich materials on cracking rate of fish balls have also been studied. When the sandwich material was 10% of soybean protein, the cracking rate was 0 and the relative error between the verified value and the predicted value was 3%.The study provided a theoretical reference for the application of liquid nitrogen on food process.