To reduce the rinse water of surimi and maintain the quality of surimi， potassium chloride (KCl)， sodium citrate and carboxymethyl chitosan (CMC) were used to rinse surimi once in this experiment. In the single factor experiment， when the KCl quality fractions in the rinse solution is 1.0%， the gel strength is 312.28 g·cm and the whiteness is 75.28， reaching the maximum value， which significantly improves its texture characteristics and water holding capacity (80.98%). When the quality fractions of sodium citrate in the rinse solution is 0.15%， the gel strength is 300.78 g·cm and whiteness is 75.34， which reaches the maximum value， which significantly improves its texture characteristics and water holding capacity(85.55%). When the CMC quality fractions in the rinse solution was 1.2%， the gel strength was 348.39 g·cm and whiteness was 73.89， which reached the maximum value， significantly improving the texture characteristics and water holding capacity(85.48%)， and the water holding capacity increased with the increase of CMC content. On this basis， combined rinsing is carried out once. It was found that the rinsing method of 1.0%KCl+0.15% sodium citrate+1.2%CMC had the best improvement effect. After rinsing， the gel strength of surimi was 365.62 g·cm， the whiteness was 75.31， the water holding capacity was 87.12%， and the surimi yield was 75.41%. Compared with the three-time rinsing method in industry， except the gel strength of surimi decreased by 10.55%， other indexes were significantly improved. This single rinsing method can effectively improve the quality of surimi， reduce the rinsing times， and the water consumption of rinsing is about 1/3 of that of industrial rinsing.