To investigate the effects of silver carp hydrolysate on the quality and in vitro protein digestibility of surimi products. Different amounts (0%, 2%, 4%, 6%) of silver carp hydrolysate were added to surimi products. The qualities (including cooking loss, water retention, whiteness, gel strength, hardness, elasticity and sensory evaluation) and in vitro protein digestibility of the products after freeze-thaw treatments were investigated, and the surimi products added with traditional cryoprotectant (4% sucrose+4% sorbitol) as the comparison. The addition of 2% hydrolysate can increase water holding and decrease cooking loss, and effectively reduce the decrease of gel strength, hardness, elasticity and in vitro protein digestibility of the surimi products. The whiteness of the product was not affected by the addition of low amount of hydrolysate. Sensory evaluation showed that compared to the traditional cryoprotectant, the addition of hydrolysate can avoid the sweetness of the products. The study showed that silver carp hydrolysate can be used as potential cryoprotectant in surimi and surimi products.