A quadratic regression rotatable orthogonal design was used to study the effects of four chopping parameters including salt percentage, chopping speed, chopping time and vacuum, on the gel strength of silver carp frozen surimi. In addition the chopping parameters were optimized. The results showed that chopping speed (p<0.01), chopping time (p<0.01) and salt percentage (p<0.05) significantly affected the gel strength. Four chopping parameters showed an effect sequence as chopping time> chopping speed> salt percentage> vacuum. The optimized chopping conditions were determined to be salt percentage of 1.04%, chopping speed of 3000r·min-1, chopping time of 14.17min, and vacuum of 80kPa, respectively. The gel strength of the produced silver carp surimi gel under the optimum conditions was 3086g·mm in a confirmatory test, which was basically consistent with the anticipated result.