This study explored the impacts of mechanised blanching on the edible qualities of crayfish tails. The effects of blanching on the color， water holding capacity， texture， sensory quality of crayfish tails were investigated， and the changes in molecular forces， secondary structure， microstructure and water distribution status were analyzed. The results showed that， compared to the unblanched group， mechanised blanching increased the values of a， springiness， cohesiveness and chewiness by 20.61%， 25.04%， 21.50%， and 11.28%， respectively. The hardness and water-holding capacity significantly decreased (P<0.01)， while the sensory score was significantly higher (87.05)， accompanied by typical flesh-shell separation. The hydrophobic interaction in crayfish tails decreased slightly， while the disulfide bond content increased by 42.99%， indicating that the cross-linking of proteins increased. Meanwhile， the α-helixes and random coils were transformed into to β-sheets， contributing to more spread and ordered secondary structures which were conducive to protein gelation. Scanning electron microscope indicated that the three-dimensional network structure of crayfish tail proteins became denser and more uniform， resulting in a significant reduction in the number of pores (P<0.05). Low-field nuclear magnetic resonance results demonstrated a decrease in the content of immobilized water in crayfish tails， which revealed that the water-binding ability of the proteins weakened. In conclusion， this study found that mechanised blanching could significantly enhance the protein gelation of crayfish tails and thereby improve their edible qualities， providing data support to improve the level of industrial application of crayfish processing technology.