Abstract: In order to explore the feasibility of producing concentrated soup with waste Tilapia skeleton, the efficiency of protein and amino nitrogen's separation from Tilapia skeleton and dissolution into water was taken as the indicator to measure and determine the high-pressure cooking process, the viscosity and gel strength was taken as the indicator to determine the concentration degree to achieve a satisfying product attributes, and the product nutritional analysis was conducted to prove the feasibility.Experiments results showed the optimal process should be controlled as follows:ratio of Tilapia to water:1:6g/mL, cooking time:90min, cooking times:2 times, then the concentration be controlled at 80%.In the concentrated soup, the amount of unsaturated fatty acids was up to 60%, which was typically abundant with oleic acid, linoleic acid, palmitic acid, the content of Ca, Se, Mg, Zn was satisfying, the content of total amino acid in the soup was 14.5g/100g, the essential amino acids was mostly consisted of lysine and methionine, which could be used as nutritional supplements to the cereals and beans dietary crowds, these confirmed that the utilization of waste Tilapia skeleton to produce concentrated soup was promising and applicable.