Soup of silver carp head was cooked by four-stage cooking process using electric sauce-pan.The effects of heating voltage,boiling time,incubating temperature and time on the qualities of soup were investigated.The effects of nutrients,sensory qualities,taste and flavor by different cooking modes were also compared.Nutritional qualities and sensory qualities of soup were significantly influenced by heating voltage,boiling time,incubating temperature and time.The optimal cooking technology optimized by orthogonal experiment was as follows:heating with 180 V and keeping boiling for 20 min,followed by incubating at 75 ℃ for 60 min.The nutrients and sensory qualities of fish head soup by this cooking technology were significantly higher than that of using electric cooking pot.Electronic tongue analyzer and electronic nose analyzer showed that both the tastes and flavors were similar,but SPME-GC-MS analysis revealed that the flavor of soup cooked by electric sauce-pan was rich than that cooked by electric cooking pot,which were identified 69 kinds and 56 kinds of volatile flavor compounds,respectively.