ε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine, of the processing system of simulated boiled CCP. The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing. Results The activation energy of browning reaction, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine reaction during processing of boiled CCP were 5.07, 40.44 and 78.47 kJ/mol, respectively, and all of them were zero-order kinetics. The activation energies of the above reactions in the baking process were 6.72, 89.34 and 164.77 kJ/mol, respectively, and all of them were zero-order kinetics. Compared to the formation of Nε-(carboxymethyl) lysine, the formation of Nε-(carboxyethyl) lysine required higher activation energy and was more difficult to occur. Conclusion The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process. Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP. This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP, which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine."/> ε-(carboxymethyl) lysine;Nε-(carboxyethyl) lysine;browning reaction;activation energy;zero-order kinetics"/>