After the sea bass (Lateolabrax japonicus) is cut into small pieces, it has quality problems such as inability to cook, easy to fall apart, and poor integrity, which severely restricts the development of series of products. This research develops a quality improvement technology suitable for small pieces of sea bass. The effects of TG enzyme, gelatin, egg white powder and immersion time on the quality of fish flakes were studied by single factor, and the formula and process of compound quality improver were optimized by Box-Behnken response surface. The results showed that TG enzyme, gelatin and egg white powder could all improve the boiling resistance and integrity of sea bass small pieces. The best process was:TG enzyme addition amount 3.90%, gelatin addition amount 2.40%, egg white powder addition amount 6.00%, dipping temperature was 0-4℃, and the immersion time was 5.50 h. The processed sea bass slices had good boiling resistance, high integrity, white color, moderate elasticity, and strong aroma. The observation of the microstructure showed that it could make the tissue structure of the fish slices more compact. This research solved the "bottleneck" problem in the processing of sea bass cut into small pieces, and provided technical support for the production of hot pot, simple community dishes and other products.