To postpone the quality deterioration of fish slide prepared by silver carp during the frozen storage process， the cryoprotective effect of trehalose， maltitol and sorbitol on fish slide quality were evaluated by measuring the gel strength， salt-soluble protein content and Ca2+-ATPase activity. The results showed that the total addition ratio of trehalose， maltitol and sorbitol was 6% by single factor experiment. The fish slide had a higher gel strength， and the content of salt-soluble protein， Ca2+-ATPase activity were also significantly increased. After the “Formulation Uniform Design” experiment， the optimal additive proportion of cryoprotectant blends was obtained： trehalose 16%， maltitol 22% and sorbitol 62%. The cryoprotectant blends’ stability in silver carp slide had been tested during 90 d frozen storage， compared to the blank control group， the cryoprotectant blends group could effectively slow down the quality deterioration and prevent the protein freeze-denaturation of fish slide.