Abstract: This study aimed to optimize the processing technology of Miichthys miiuy fish balls and explore the formation mechanism of gel quality. The effects of four key process parameters and three exogenous additives on fish ball quality were investigated using single-factor experiments, with gel strength as the core evaluation indicator, combined with texture properties, water-holding capacity, and color. A 2×2 completely randomized experimental design was employed to quantify the synergistic interaction between rinsing and compound additives, and the conversion rate of salt-soluble proteins at all processing nodes was determined to analyze its relationship with gel strength. The results showed that the optimal processing conditions were rinsing twice, salt pounding for 14 min, setting at 37 ℃ for 24 min, and cooking at 90 ℃ for 12 min. The optimal combination of exogenous additives was 5% starch, 0.5% transglutaminase, and 4% soy protein isolate (All mass fractions based on fish meat mass). Rinsing and compound additives exerted a positive synergistic effect on gel strength, with a synergistic index of 1.20; the synergistic group achieved a gel strength of 722.23 g·cm, which was 76.45% higher than that of the blank control. The cumulative conversion rate of salt-soluble protein reached 91.41% throughout processing and had reached 59.87% by the end of low-temperature setting, while gel strength was significantly enhanced mainly during the high-temperature cooking stage (From 420.77 to 581.39 g·cm). In conclusion, a multi-tiered pattern, namely "raw material basis-process regulation-additive enhancement-molecular cross-linking", was summarized, providing a reference for quality control of deep-processed Miichthys miiuy products.