Precooked squid dishes with different frying time (0， 5， 15 min) were taken as the research object. Based on amino acid targeted metabolomics method， the changes of amino acid metabolites in precooked squid dishes during frying were analyzed， and multivariate statistical analysis and metabolic pathway analysis were performed on amino acid metabolites. The results showed that a total of 23 amino acid metabolites were detected during the frying of squid precooked dishes. By analyzing the types of amino acid differential metabolites， it was found that with the extension of frying time， the types of amino acid differential metabolites increased significantly. There were 9， 10 and 12 kinds of amino acid differential metabolites screened from the three groups of squid precooked dishes (S1vsS3， S1vsS5 and S3vsS5)， respectively， and there were 3 common differential metabolites among the three comparison groups， namely γ-aminobutyric acid， serine and asparagine. By analyzing the metabolic pathways of amino acid differential metabolites， 9， 11， and 13 amino acid metabolic pathways were enriched among the three comparison groups， respectively， of which 5 pathways were amino acid metabolism， 1 pathway was amino acid degradation， and 2 pathways were amino acid biosynthesis. These metabolic pathways contribute to flavor and nutrient formation in squid precooked dishes.