The loach was prepared into vinasse loach through rice wine processing technology. The effect of sterilization technology on quality of vinasse loach was discussed, focusing on the flavor, color, texture, total bacterial count, and sensory score. Furthermore, the amino acids composition and nutritional values of vinasse loach were evaluated. The results showed that the best sterilization condition was 115℃ and 15min. The vinasse loach was bright, tender, and juicy. The meat kept nice hardness and flexibility with pleasant wine flavor. The sensory score was of 85 points. After the vinasse processing, the total free amino acids content of loach was significantly enhanced, especially glycine, lysine, and arginine, which increased above 1 folds. The essential amino acids and umami amino acids contents both increased above 20% compared to the fresh loach. It manifested that the vinasse loach was not only more delicious, but also with higher nutritional value.