Abstract:Response surface methodology was used in compound tailings surimi to study joint heating process for gel quality optimization.The single factor proved that the two-stage heating process was better than the onestage heating process when it come to promotion of gel strength，and the orthogonal test proved that four factors in traditional heating process had an impact sequence of A（shaping temperature）＞D（poaching time）＞C（poaching temperature）＞B （shaping time）.The single factor determined that the product gel strength will be promoted significantly under 400 W microwave power and 1 min of microwave time.On the basis of the above conclusions，it was determined that the optimal process to promote gel strength which integrated curved surface optimization with heating process to be：44℃ of shaping temperature，38 min of shaping time，500 W of microwave power and 60 s of microwave time，estimated value to be 731 g·cm.The actual gel strength reached to 720.53 g·cm，with proximity to the estimated 731 g·cm.