In order to solve the problem of excessive water consumption in the surimi rinsing process,and to study the effect of ozone rinsing on the quality of surimi,silver carp surimi was prepared by traditional rinsing,one ozone rinsing,and mixed rinsing with tap water and ozone water. The effects of three modes of ozone water rinsing on the strength,color and bad smell of surimi gel were compared. The results showed that the carbonyl content increased with increasing ozone concentration,and carbonyl content in surimi rinsed with one ozone water was higher than surimi with the other rinsing modes. For the samples with one ozone rinsing,the proteins were oxidated to a higher extent,and formed more aggregates,resulting in a poor gel performance. Mixed rinsing could reduce fat oxidation,reduce the oxidation degree of surimi protein by ozone,and improve the whiteness and gel strength of surimi gel. In addition,mixed rinsing with an ozone concentration of 8 mg/L could effectively improve the quality of surimi. At the same time,the water consumption was reduced by 1/3,achieving the purpose of water-saving rinsing.