The effect of number of washing operation, pH and kind of washing solution,and washing technique on freezing denaturation of protein in silver carp surimi was studied in this paper. Taking the factors of economy, efficiency and quantity of products into consideration, it was suggested to wash surimi 3 to 5 times by using 0. 1% citric acid solution first and then by CaC12 0. 15% solution. Thus, the extent of freezing denaturation of protein in surimi could be effectively decreased when a certain amount of cryoprotectants such as sucrose and dorbital was added into surimi after washing.