In surimi preparation engineering, product quality is affected by many factors. Carrying out the adaptive processing of surimi products and products is of great significance to the deep processing of low-value freshwater fish. This paper summarizes the research progress of such products in order to provide a scientific basis for further research.  1. Research Progress on Processing and Preservation of Surimi Freshwater surimi has lower gelling properties. The compound processing of seawater surimi and low-value surimi is an important way to enrich the source of raw materials. The gel strength and salt-soluble protein of the mixed surimi prepared by adding tilapia