The effects of different rinsing techniques on the gel property of prawn ball were studied with white-hair rough shrimp(Trachypenaeus curvirostris) and white shrimp (Penaeus vannamei) as raw materials， and the formula was optimized. The best rinsing process for shrimp meat was water ratio 11∶1 and rinsing time 7 min， taking gelation strength， elasticity and adhesive strength as indicators. The fuzzy comprehensive evaluation and response surface methodology (RSM) results showed that the optimal solution was as follow: 5.6% potato starch， 25% white shrimp and 1.9% salt， taking sensory score as indicator. This study can provide data support for the improvement of processing technology of white-hair rough shrimp products and prawn ball products.