The collagen extracted from fish scales is processed into fish scale jelly， which is safe and healthy. It contains a large amount of water-soluble collagen， and has the effects of calcium supplementation， beauty， body strengthening and brain strengthening. Fish scale jelly is easier to be digested and absorbed by the human body compared with other collagen proteins. The process of production is simple and can be completed without large equipment. In this article， we optimized the simmering technology of prepared food from the silver carp scale jelly and studied its gelation characteristics. The response surface experiment design was used to study the effects of simmering temperature， simmering time， carrageenan dosage and water to scale ratio on the yield and strength of gel to optimize the simmering process and study the gelation characteristics of fish scale jelly under different conditions. The gelation characteristics of fish scale jelly were analyzed with differential caloric method， nuclear magnetic imaging and dynamic rheological methods. The results showed that the water to scale ratio had the greatest influence on the yield and strength of gel. The yield of gel increased gradually and the strength of gel decreased gradually with the increase of water to scale ratio. According to the comprehensive score of the yield rate and strength of gel， the optimized conditions were as that：the total mass of water and fish scales as 100%,water to scale ratio of 3∶1， simmering temperature of 80 ℃， simmering time of 90 min， carrageenan dosage of 1%. Through the validation test， the yield rate of fish scale jelly was 3.62%， the strength of gel was 206.59 g·mm， and the comprehensive weighted score was 145.699. The proportion of free water in fish scale jelly was over 89%， and the melting temperature was 24-28 ℃.The content of free water gradually increased and the mobility was enhanced with the increase of water to scale ratio. The elastic modulus and enthalpy value gradually decreased. It is indicated that the silver carp scales can be used for processing new type of prepared food with gel.