A preparation process of instant curry squid fish balls, the Peruvian squid is directly peeled and cut into squid pieces, soaked to remove acid, rinsed with clean water, and blanched; the surimi is chopped in the air, mixed with salt, and the pork fat Fat, starch, water, egg white, sugar, monosodium glutamate, white pepper, cooking wine, sesame oil, onion, garlic, disodium succinate, yeast extract, disodium nucleotides for taste, compound phosphate, carrageenan, TG Add the enzyme part into the mix, add the blanched Peruvian squid and mix to get the curry squid ball mixture, knead the curry squid ball by hand, put it into the juice to form gelatinization, drain, and put it in a cooking bag , after there is no water vapor in the retort bag, vacuum pack to obtain the product. The advantages are: simple operation, uniform and strong taste of fish balls, direct back pressure sterilization after gelation, no ripening link, not only the reduction of steps makes the process more convenient and time-saving, but also improves the texture, taste and flavor of the product.