Surimi is an intermediate protein product gained from the raw fish,having high nutritional value,low price and high developing and utilization potential.Surimi is rich in protein (about 17%),and during processing the structure and gel properties of surimi protein are changed by the processing conditions such as pressure,temperature,shear force,ultrasound,microwave,etc.Then various surimi products such as fish cakes,fish balls,fish sausages,fish noodles,fish tofu and bionic products are manufactured.The bionic crab meat is high value-added and gains widespread concern.However,affected by the difference in the types,batches and gel characteristics of the raw material,the quality of surimi products is uneven,and during processing the structure-activity relationship between the gradual changes of surimi protein structure and the quality of surimi products is still unclear,which restricts the development of high value-added and high-quality surimi products.This study firstly investigated the market overview of the surimi products in China,and then described the characteristics of surimi protein gel change during processing and its relationship with product quality combined with ultra high pressure,extrusion,microwave,ultrasonic,electron beam irradiation and 3D printing,providing reference for the improvement of the quality of surimi products and the development of the "double protein" surimi products and other new nutritional and healthy surimi products.