Chicken　bone　paste　is　the　mixture　of　chicken　bone　and　chicken　after　segmentation　processing　and　fine　grinding　of　chicken　skeleton.　For　its　rich　nutrient　and　high　calcium　content,　the　chicken　bone　paste　can　be　as　an　ingredient　of　chicken　products.　But　the　color　of　processed　products　will　turn　dark　with　unpleasant　smell　due　to　the　oxidation　of　the　blood　residues.　As　a　result,　the　addition　of　chicken　bone　paste　was　limited.　The　aim　of　this　study　was　to　rinse　and　decolorize　the　chicken　bone　paste.　The　NaHCO3　solution　was　used　as　rinsing　agent,　the　influence　of　rinsing　solution　mass　fraction,　the　ratio　of　material　to　liquid,　pH　and　the　rinsing　time　were　studied.　And　the　decolorization　process　of　chicken　bone　paste　was　optimized　via　single　factor　experiments　and　response　surface　experiments.　The　results　showed　that　the　optimum　process　was　as　follows:　the　ratio　of　material　to　1.15%　(w/w)　NaHCO3　solution　at　pH　9　is　1:3.96　and　the　rinsing　time　is　9.23　min.　The　whitness　of　the　chicken　bone　paste　could　be　increased　from　37.58　to　56.81　and　the　yield　rate　could　reach　90.37%.　©　2016,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.