Functional surimi products with antioxidant activities were developed in this study. The enzymolysis was applied to produce mussel antioxidant peptides and neutral protease was the best protease. The optimized conditions were obtained by the orthogonal design, which were enzymatic temperature 45℃, enzymatic time 1h, the amount of enzyme 1500U/g, and the ratio of material to liquid 1∶5g/mL. Under this optimized conditions, the yield of peptides was (73.62±0.86)mg/g. Frozen dried enzymatic hydrolysates (>2%) had the antioxidant effects on lard in kamaboko gel and the variance analysis showed that it had the obvious antioxidant effects on lard. The results demonstrated that kamaboko gel including mussel antioxidant peptides is one kind of functional foods.