In recent years， 3D/4D printing technology has attracted more and more attention due to its advantages of personalized and precise customization. However， there are great challenges in how to improve the accuracy of 3D/4D printing of natural food. At present， most of the researches on such problems focus on improving the printing performance of food by adding additives and adjusting the processing methods， but there is still a lack of systematic summary and analysis on the processing methods. In order to clarify the principle of processing methods to improve 3D/4D printing of natural food， this paper mainly reviewed the effects of heating， grinding and salt treatment on the rheological properties， microstructure， moisture distribution， sensory properties and other printing properties of 3D/4D printing food ink， hoping to provide a theoretical basis for the development of 3D/4D printing.