Meat-textured fish protein concentrate (MT-FPC) is a new product developed in 1980's. The new technology for processing MT-FPC was studied in this experiment. Raw materials used in the experiment are some of the middle and upper layers of fishes in China Sea such as sardine, round sead, mackerel and black scraper, Based on the physical-chemistry properties of meat, a new technology was proposed through repeated experiments and studies.The procedures for processing technology are as follows: The sample fish is deheaded, viscerated and skined, and then added properly an amount of sodium chloride to adjust pH to about 7.5. The flesh is mechanically pressed and twisted. After that, treat the flesh with alcohol twice. If the adipose fish is used as raw material, the flesh should be extracted with hot alcohol. Finally, the treated fish flesh is dried to the desired moisture content, and thus the product of high protein content with less lipid is obtained. The rehydration capacity of the product reaches 5 times. The relative recovery of fish flesh is above 17%. Since the loss of protein during process is a little, the fish flesh is fully exploited.