Abstract: In order to study the influence of compression molding technology on the quality of fish floss block, the effect of adding amount of pre-gelatinized sticky, the molding press, the pressure keeping time and the molding velocity on fish floss block hardness, sensory evaluation and textural properties were analyzed. The orthogonal experiment was designed with the influences of adding amount of pre-gelatinized sticky, the molding press, the pressure keeping time. Results showed that the sensory score had significantly positive correlation to hardness and chewiness, significantly negative correlation to springiness and adhesiveness. The effect of the molding press on the sensory score was significant. The order of the parameters for increasing the sensory score was the molding press> adding amount of pre-gelatinized sticky> the pressure keeping time. The optimum processing parameters were obtained as follows: adding amount of pre-gelatinized sticky was 20%, molding press was 3 MPa, pressure keeping time was 20 s, and molding velocity was 40 mm/min. The research can provide design basis for the compression molding equipment of dried fish floss block.