Fish bone soup was made from silver carp backbone sequentially by hightemperature cooking,enzymatic hydrolysis,vacuum concentration,filling and sterilization. Effects of protease type (neutral protease,alkaline protease,flavor protease and papain) on nitrogen yield,basic composition,peptide content,color,appearance and taste characteristics of the fish bone soup were investigated by atomic absorption spectrophotometer,colorimeter and Enose device,etc. The results showed that,the nitrogen yield,free amino acid content,calcium content and peptide (＜3 ku) content of fish bone soup prepared by enzymatic hydrolysis were significantly higher than those of the blank sample (without enzyme) (P＜0.05). The four indicators of the fish bone soup prepared by flavor protease were the highest,which increased by 46.61%,3 478.88%,233.40% and 56.25%,respectively,compared with the blank sample. The fish bone soup prepared by the flavor protease was deep yellow. Color parameter of b* value was the highest for the fish bone soup prepared by flavor protease (3.24),followed by the samples treated by the other three proteases (2.861.72),and then the blank sample. Principal component analysis (PCA) showed that there were significant differences in the taste characteristics of the five fish bone soups. The fish bone soup prepared by the flavor protease had the strongest umami taste and the weakest bitter taste. Overall,the fish bone soup prepared by the flavor protease has the best nutrition,appearance and taste quality.