The auxiliary materials and additive ingredients added to the surimi products and the matching method are directly related to the flavor, taste, appearance, quality, and nutritional value of the product. The auxiliary materials referred to starch, oil, egg white, and so on. The additives include quality improvers, seasonings, food colorings, etc. These excipients and additives can be used in combination according to product types, quality requirements, market needs, consumer habits in different regions, and market prices. At the same time, special attention should be paid to their quality and an additional amount must meet the corresponding national standards. 1. Starch