Abstract: This paper was undertaken the change of basic nutrition components of Dezhou braised chicken and bittern during processing,which was in order to investigate the reasonable comprehensive nutritional properties during the processing and provided some references for the products ' technology improvement. Experiment showed that: in the processing,the sodium chloride content in the chickent increased significantly( p < 0.05). The variations of p H were less than 0.29 and the highest after heating Luzhu.Moisture content decreased,but the loss was small.Total sugar content declined since heating Luzhu. Crude fat content was highest in heating Luzhu and then declined. It was 7.22% in products finally.Protein content declined since high temperature braised. Each nutrition components were stabled during the cooling braise processing. There was a mass dynamics transfer between the bittern and chicken. And the bittern was rich of nutrition. The sodium chloride content decreased significantly( p < 0.05) however the moisture content increased within 0.24% of the bittern during the processing.The change of p H has no significant impacts on the character of it. The crude fat content was between 0.16% and0.21%.The total sugar and protein content was no significant difference( p > 0.05).The above results showed that it had low sodium chloride and fat,high protein content in the braised chicken products.The nutrition components in bittern was abundant and stable. Heating Luzhu was the most effective factor on chicken and each nutritioncomponents went to balance after cooling braise.