The resource of freshwater snail is very rich in China, but its processed products are not very much. Using salt soluble protein as a natural food additive in meat products can improve its quality. Extraction conditions were optimized using salt soluble protein yield, and determined the main processing properties such as emulsification capability, foaming capability and water-holding capability. The Results showed that freshwater snail salt soluble protein yield can reach 13.6％ when NaCl concentration was 0.7 mol/L, pH 8.0, extraction time and solid-liquid ratio of 16 for 24 hours. The best emulsification ability and emulsification stability index were 27.67 m²/g and 0.62 respectively, slightly lower than gluten. The best foaming ability and foam stability were 68% and 42% respectively in alkaline conditions, better than gluten, Water-holding capability was 78.25%. Freshwater snail salt soluble proteins can improve the quality of mincemeat products. It’s a good functional protein resource.