The effects of soy protein isolate, tapioca starch and transglutaminase on the carp surimi products were investigated and the optimal addition amount was determined. It was found that when the addition amount of soy protein isolate was 6%, the amount of cassava starch 9% and the amount of transglutaminase added were 4 U/g·protein, the water retention capacity of the fish meal was effectively increased, and the cooking loss was reduced without causing The surimi has a light yellow color of soy protein isolate, and at the same time, it improves the gel strength of the surimi and obtains a good quality fish carp product; then it is found by low field nuclear magnetic resonance and scanning electron microscopy that it is not added. In the control group, the gel structure was completely destroyed after 6 freeze-thaw cycles, and the peak area of unmovable water A₂₃ decreased by 25%. The gel structure of the experimental group was still very dense, and A₂₃ decreased by 11%. It was further verified that this combination of formulas has a protective effect on the stability of the gel structure of the surimi during the freeze-thaw cycle.